THE CELLAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -lamb over mushroom sauce

Basic - Working containers of food removed from original container not identified by common name. -flour Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over raw fish

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -beef over fish Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -veal at room temperature -shrimp in standing water Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over gelato

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -salt Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -drink in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk 46f

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 hire

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -dessert cooler Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dairy 46f-47f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk 45t

Intermediate - Clam/mussel tags not marked with last date served.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -chick peas

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. Observed 1 certificate expired

Intermediate - Spray bottle containing toxic substance not labeled.sanitizer Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -chef jacket stored on mixer

Basic - Single-service articles improperly stored. -bag of to go containers store in Employee bathroom .

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 150ppm quat, employee replaced

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pooled eggs stored over lemons, avocado, bag of parmesan cheese inside small standup cooler in back

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (70F- Cold Holding); butter (50F- Cold Holding). Leas than 2 hours

Intermediate - Handwash sink missing in warewashing or food preparation area. -no handwash sink at warewashing area downstairs -cook line requires employees to enter employee restroom to wash hands, sink located on cook line used for utility purposes.

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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on cutting board/ next to knives

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -in back

Basic - Sanitizing solution not maintained clean inside 3 compartment sink