PICOLO RESTAURANT AND BAR

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink located in ware wash area with pan lids stored inside. Operator removed lids during inspection. Food handler placed lid back in handwashing sink during inspection. Operator retrained employee regarding sink for hand washing use only and removed lid again. Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return to kitchen from outside, stirred hot food without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Cutting board stored in hand wash sink in ware wash area.

Basic - Hole in or other damage to wall. Observed hole in wall under handwashing sinks on both in kitchen and above electrical panel in rear utility area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp cold holding in make table for 30 minutes per operator, reading 53F. Operator placed in walk-in freezer for rapid cooling. Corrective Action Taken

Basic - Cloth used as a food-contact surface. Observed cheese slices stored on top of cloth in low boy drawer and cloth stored on top of sliced tomatoes in low boy cooler.

Basic - Food stored on floor. Observed one box of fries stored on floor in kitchen. Operator placed on shelf at least 6 inches off of floor during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler door gaskets with accumulation of debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on shelf above RTE cheesecake in upright cooler. Operator properly stored during inspection. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed sanitizer reading 0ppm. Operator primed machine during inspection with 100ppm reading. Corrected On-Site

Basic - Single-service articles improperly stored. Observed unwrapped straws stored within customer reach. Operator replaced with wrapped straws during inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed container of peroxide stored on top of microwave. Operator properly stored during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed large cambro of gumbo with 11/12 date mark reading temp of 59F held in upright cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed large cambro of gumbo with 11/12 date mark reading temp of 59F held in upright cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located adjacent to dish washer. Operator replenished paper towels during inspection. 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 - Reach-in cooler shelves with rust that has pitted the surface, low boy adjacent to flat top grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken prep to cool for 1.5 hours 55F/50F, raw shrimp prep to cool for 1 hour 57F/50F. Operator added ice for rapid cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun with mold-like substance. Operator properly cleaned and sanitized during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food, in flour. Operator removed bowl during inspection. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed low boy with rust on wire shelving.

Intermediate - Handwash sink used for purposes other than handwashing. In ware washing area pan stored in hand wash sink. Employee removed pan from sink. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots and baking pans stored on floor near sink and stove. Employee sent dishes to ware wash station. Corrective Action Taken

Basic - Clean linens stored in improper location. On seating bench at table near ice machine linens stored unprotected. Manager removed linens . Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 drinks on food table at expo. Employees removed drinks and sanitized table. Corrected On-Site Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip hanging over stored knives near exit door. Manager removed dishes from under fly strip. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Scoop stored on top of ice maker. Manager removed scoop and sent to ware washing station. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom, wait station, ware wash area, and near fryers. Manager printing and hanging signs at sinks. Corrective Action Taken

Basic - Open dumpster lid. Employee closed dumpster lid. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station make bar- chicken 43F, shrimp 44F, beef 54F, Maui in milk wash 41F, Maui 46F. ( all held 3.5 hours, manager had team add food grade bags of ice to reduce temperatures). Upright- gumbo 41F, house made tomato basil dressing 41F. Prep table reach in- tuna dip 41F, smoked salmon 47F, ( 3.5 hours per manager, ice added to reduce temperature). Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mister stored on shelf in back kitchen soiled with powdered sugar. Employee cleaned mixer. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

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

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

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked chicken reached 162F, returned to grill, cooked to 165F, Corrected On-Site

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. Dish. A nine tested at 0ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in walk-in cooler on shelf above cooked crawfish. Manager rearranged shelves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets on expo counter 50F, less than 4 hours, per manager. Voluntarily discarded at time of inspection.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mark Jimenez 7-11-21