TAVOLA

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Light not functioning. Under hood

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over dressing Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Light not functioning. Under hood Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions and tomatoes and lettuce over cooked wings and garlic knots Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 44f cold holding , meatballs 45f cold holding , Employee had cooler open advised to rapid chill and watch temperature of walk in cooler to make sure it is cooling properly

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee emailed form.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Light not functioning. Under hood

High Priority - Toxic substance/chemical improperly stored. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Light not functioning. Under hood

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 49f cold holding , employee placed in walk in cooler to fast chill.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Light not functioning. Under hood

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line. Raw shelled eggs stored over cooked wings. Operator moved Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Issued and reviewed Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Pizza maker

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.bulk machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.next to mixer and prep table Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Floor under three sink area has build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf located next to dough machine has build up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls hav3 dust at ice maker. Walls had dust at back door area.

Basic - Water leaking from pipe and/or faucet/handle. Leak at hand sink in cook area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle was labeled with wrong chemical. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under kitchen cooking equipment, three sink and dough prep table.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor drain by ice machine.