CAFFE VESUVIO'S

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal container over ricotta and sauces, cookline Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Opened jar of mushrooms and truffles left out overnight approximately 60F In coolers off overnight after breaker tripped, temperatures 50-58F Fresh mozzarella Butter Blue cheese Calamari Cut tomatoes Cut lettuce Feta Ricotta Shrimp Sausage Ham Meat sauce Marinara Sliced cheese Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paulo Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dough equipment Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP frozen steaks, vacuum sealed in house. 2 steaks, operator removed from packaging and will no longer complete this process in house Corrected On-Site Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, sous vide octopus, jarred eggplant " Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on dough scraper above reach in cooler Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Old labels stuck to food containers after cleaning. Partially removed labels Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta sauce 53F in 22L plastic container cooling from previous evening Warning

High Priority - Employee pulled cell phone out of pocket and engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee answered phone with gloves on and continued prepping dough Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw veal over precooked mussels reach in cooler corrected on site - raw veal over ham walk in cooler Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese over fill line up to 60F, top of pizza cooler - Salad cooler overnight: bruschetta 47F, feta 47F, blue cheese 48F and 50F, fresh mozzarella 48F, ham 50F, sliced cheese 50F. See stop sale Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Pizza by the slice Warning

Intermediate - Chemical spray bottle used for sanitizer improperly labeled. Quat spray bottle filled with cleaner disinfectant. Operator changed to 200 ppm quat Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paolo Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Microwave Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joaquin and Valentina Warning

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. Dishwasher/no food handler training Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned lasagna, shredded cheese Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Warning

Basic - Food stored on floor. Cases under the shelving walk in cooler Warning

Basic - In-use tongs stored on equipment door handle between uses. Oven door Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Front hand sink Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets Warning

Basic - Single-service articles improperly stored. Pizza box cases on the floor Warning

Basic - Working containers of food removed from original container not identified by common name. Flour Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2024-08-06: Time Extended - From follow-up inspection 2024-08-09: Time Extended - From follow-up inspection 2024-08-20: Establishment no longer using dish machine - unplugged and not in use Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-08-06: Time Extended - From follow-up inspection 2024-08-09: Time Extended - From follow-up inspection 2024-08-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door Warning - From follow-up inspection 2024-08-06: Time Extended - From follow-up inspection 2024-08-09: Time Extended - From follow-up inspection 2024-08-20: Time Extended

Intermediate - - From initial inspection : 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. Employee on duty with no food handler training Warning - From follow-up inspection 2024-08-06: Time Extended - From follow-up inspection 2024-08-09: Time Extended - From follow-up inspection 2024-08-20: Time Extended

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2024-08-06: Time Extended - From follow-up inspection 2024-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-08-06: Time Extended - From follow-up inspection 2024-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door Warning - From follow-up inspection 2024-08-06: Time Extended - From follow-up inspection 2024-08-09: Time Extended

Intermediate - - From initial inspection : 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. Employee on duty with no food handler training Warning - From follow-up inspection 2024-08-06: Time Extended - From follow-up inspection 2024-08-09: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Container of oil Warning - From follow-up inspection 2024-08-06: Onions on floor in walk in. Bag in a box on floor in prep area Time Extended - From follow-up inspection 2024-08-09: Onions, lettuce, sausage stored on floor in walk in cooler. Oil bag in a box left on floor in prep area Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and salt Warning - From follow-up inspection 2024-08-06: Time Extended - From follow-up inspection 2024-08-09: Time Extended

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2024-08-06: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cookline across from stove - chicken parm 48F, Osso buco 45F, fresh mozzarella 45F. On top sliced cheese 68F, on top of other containers. Operator discarded Repeat Violation Warning - From follow-up inspection 2024-08-06: Chicken parm 45F, calamari 45, chicken 47F, pasta 42-49F, mozzarella 45F, heavy cream 44F, manicotti 44F, Cooler serviced previous day and scheduled to be serviced day of callback Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-08-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door Warning - From follow-up inspection 2024-08-06: Time Extended

Intermediate - - From initial inspection : 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. Employee on duty with no food handler training Warning - From follow-up inspection 2024-08-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar Warning - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Container of oil Warning - From follow-up inspection 2024-08-06: Onions on floor in walk in. Bag in a box on floor in prep area Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and salt Warning - From follow-up inspection 2024-08-06: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cookline across from stove - chicken parm 48F, Osso buco 45F, fresh mozzarella 45F. On top sliced cheese 68F, on top of other containers. Operator discarded Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwaves Cutting board Slicer Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cookline blocked by rack and trash can Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door Warning

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. Employee on duty with no food handler training Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar Warning

Basic - Food stored on floor. Container of oil Warning

Basic - Standing water in bottom of reach-in-cooler. Pizza cooler Upright freezer Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Eggplant 54F, sliced cheese 55F, spring mix 61F. Top of cooler across from stove less than 4 hours. Operator moved underneath - chicken stock 76F on stove. Cream 78F. Pulled from walk in cooler and left out to use. Operator returned to cooler Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-02-19: Top of cooler overnight on top of Bain Marie: crab, sliced cheese, cooked eggplant, tomato and Brie sauce 49-51F. . Operator discarded. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment making egg pasta in house, a method without an approved variance from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-02-19: operator stated he will store the pasta in a refrigerated display case Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - added pasta prep area at front door Warning - From follow-up inspection 2024-02-19: Time Extended

Intermediate - - From initial inspection : 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 with no food handler training Warning - From follow-up inspection 2024-02-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna from Tuesday Warning - From follow-up inspection 2024-02-19: Ground beef walk in cooler Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -Bag of potatoes in office - bag of flour under pasta area Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. walk in cooler fan covers Warning - From follow-up inspection 2024-02-19: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handling cooked chicken and then putting on top of pizza for customer Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Eggplant 54F, sliced cheese 55F, spring mix 61F. Top of cooler across from stove less than 4 hours. Operator moved underneath - chicken stock 76F on stove. Cream 78F. Pulled from walk in cooler and left out to use. Operator returned to cooler Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Pizza by the slice Warning

Intermediate - Establishment making egg pasta in house, a method without an approved variance from the Division of Hotels and Restaurants. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cookline blocked by trash can and bread racks Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - added pasta prep area at front door Warning

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 with no food handler training Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna from Tuesday Warning

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. Aliana Warning

Basic - Food stored on floor. -Bag of potatoes in office - bag of flour under pasta area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. walk in cooler fan covers Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chemical container empty. Operator changed container and machine tested at 100 ppm cl Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncovered 1/3 pan of raw beef over fries, potatoes, and pasta in upright freezer Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a¿¿ out to make a catering order and returning to cooler: Cooked carrots 60F, blue cheese 58F, chunk cheese 58F - In cookline cooler for 2.75 hours per operator: Sausage 46F, ham 53F, fresh mozzarella 55F, diced tomatoes 52F, cooked chicken 48F, raw chicken 48F, pasta 46F, butter 49F, raw calamari 49F. Operator moved to walk in cooler - fresh garlic in oil 73F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock 85F, sitting on stove for 2 hours per operator. Advised to reheat to 165F to hot hold at 135F or above. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at prep sink with no soap after handling raw veal Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in large plastic container 61-70F after approximately 2 hours. 30 minutes later 60-69F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer and blade guard Soda gun, bar Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tiramisu made with raw shell eggs as part of sauce Warning

Intermediate - Spray bottle containing toxic substance not labeled. Operator discarded Corrected On-Site Warning

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

Basic - Uncovered food stored near sink exposed to splash. Speed rack with bread Warning

Basic - Working containers of food removed from original container not identified by common name. Salt in 12 qt container on prep table Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked tcs marinara 44F at the edge to 47F in the middle in covered plastic container overnight per operator. See stop sale Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with manager who corrected employee Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching bread after it comes out of the oven Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham dated sliced 6/30 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Fresh raw garlic in oil 4.25 hours 77F and 83F. See stop sale - cooked eggplant in nested plastic 1/6 pan on top of reach in cooler 50F. There for a couple of days per operator. See stop sale - heavy cream 71F left out after an order and returned to cooler - cheese overflowing from top of pizza cooler up to 47F. Advised to keep product below fill line - lasagna made previous day pulled out of refrigerator to cut and left out. 63F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock 132F on the stove Warning

High Priority - Toxic substance/chemical improperly stored. Multi surface cleaner and wd40 over bag in the box soda Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open blade Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cookline. Speed rack and steam table stored in front of it. Completely inaccessible without moving prep table or speed rack Warning

Intermediate - Handwash sink used for purposes other than handwashing. Dish area used to hold towels Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen entrance Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christian Warning

Basic - Food stored on floor. Case of olives and jug of oil in dry storage Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Chest freezer gasket area - salad cooler gaskets Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Time or temperature control for safety marinara 108F on the stove. Extra to be reheated for steam table per employee. Advised to reheat to 165F to hot hold at 135F or above. Reheated to 200F Corrected On-Site Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - In walk in cooler, raw meat over deli meats, shelves below fan - in upright freezer, non commercially packaged raw burgers over fries Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked garlic in oil 80F, left out overnight. See stops sale. - sliced cheese in 1/6 pan sitting above full container of deli meats in cookline cooler at 47F. Moved underneath. - cooked eggplant 67F , left out for less than an hour. Returned to cooler - cooked lasagna 47-49F, moved from walk in cooler to reach in cooler - time or temperature control for safety marinara pulled out of walk in cooler to reheat later in the day 57F. Advised to return to refrigeration until ready to reheat - in walk in cooler, raw chicken 46F, ham 46F, cheese 46F, sausage 46F, deli meat 46F Corrective Action Taken Repeat Violation Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham in walk in cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, underside of mixer Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by steam table and bread rack Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sarah Warning

Intermediate - Spray bottle containing toxic substance not labeled. Water/cleaner Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone over cooler Corrected On-Site Warning

Basic - Floor/walls soiled/has accumulation of debris. Cookline floor, wall behind prep table Warning

Basic - Food stored on floor. Cases of cans and containers of oil in prep area Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Salad cooler Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table shelf on cook line Warning

Basic - Plumbing system in disrepair. Dish machine rinse sink draining into bucket Warning

Basic - Single-service articles improperly stored. Pizza boxes on the floor, dining room Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Flour in large bin Warning