LOLA'S COASTAL ITALIAN

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener blade on the cook line.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ personal in charge Gustavo medis Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Left a copy. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Bar area.

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

Basic - Carbon dioxide/helium tanks not adequately secured,by the posted mix.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed a knife stuck between equipment on the cook line.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Calamari and mahi.

Basic - Employee eating in a food preparation or other restricted area. Observed an employee drink on the cook line without a lid.

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook line.

Basic - Food stored on floor. Posted mix on the floor in the hall way.

Basic - Ice scoop handle in contact with ice. Pickup window.

Basic - Interior of oven/ has accumulation of black substance/grease/food debris.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler #1-#1-Meatballs 46F, crab cakes 45F, pasta 47F, lobster 46F, bolognese 43F, tub oyster 43F (2:30-3:15). Ambient 43F- door was left open.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on all four splitters.

Intermediate - Handwash sink used for purposes other than handwashing. Ice bucket hanging from sink next to ice machine. Knife stored in sink on end of cook line. Bucket of water and roll of plastic wrap stored in sink near walk in cooler door and 2 compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to 2 compartment sink and walk in cooler door.

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

Basic - Floors not maintained smooth and durable on cook line and ware wash area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on door to walk in cooler near cook line is soiled.

Basic - Shared dumpster lid and side door open.

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/. Roland Bohley issued 7-25-2019 , expired 7-25-2024.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with both quaternary and.chlorine test strips. Chef stated he will order them today. Corrective Action Taken

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. Provided health reporting compliance form to establishment.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior corners of ice chute inside ice machine are soiled. Chef is in process of having ice machine cleaned. Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in a cambro with standing water on make/cook line 76F.

Basic - Multiple Cutting boards have cut marks and is are no longer cleanable. Heavily soiled/ deep cut marks on multiple cutting boards in kitchen on line and in pizza bar. Establishment stated they have cutting boards on order. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan with solution and scrubber stored in sink next to 2 compartment sink.

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

Intermediate - No soap provided at handwash sink at pizza bar.

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

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at pizza bar. Repeat Violation

Basic - Soiled dry wiping cloth in use on cutting board under knife at pizza bar.

Basic - 3 Ceiling tiles missing in warehouse washing area. Ceiling tile have been ordered. Corrective Action Taken Repeat Violation

Basic - Ice buildup in walk-in freezer. Service technician scheduled for repair. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- ground sausage 43F in a pan at room temperature by prep sink. Employee placed ground sausage in walk in cooler. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and oyster tags not all marked with last date served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or debris. Multiple cutting boards heavily soiled at make bar on cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep/ ware washing kitchen. Repeat Violation

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

Basic - Cloth used as a food-contact surface. Wiping cloth up stored over muscles in reach in cooler on cook line.

Basic - Multiple Cutting boards have cut marks and is no longer cleanable. Cutting boards are heavily soiled.

Basic - Multiple ceiling tiles missing in pizza bar. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in prep/ ware washing area. Repeat Violation

Basic - Water draining onto floor surface at hand wash sink near cook line and walk in cooler.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with health reporting requirements. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelf under blender base.

Basic - Equipment in poor repair. Door fell off of reach in cooler at make bar on cook line. Ice cream reach in cooler lid broken/ cracked on cook line.

Basic - Exterior back double door to kitchen has a gap in the middle that opens to the outside.

Intermediate - Handwash sink used for purposes other than handwashing. Bottles stored in sink at bar area. Bartender removed bottles from sink. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled in both corners.

Basic - Ceiling tile missing in pizza bar area.

Basic - Floor area(s) covered with standing water in hall.

Basic - Floor boards in hall by door missing and/or in disrepair.

Basic - Stored food not covered. Beef ribs stored in walk in cooler not covered.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Operator corrected to 100ppm. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Plate stored on prep table in pizza bar near entry door to kitchen. Plate and prep table soiled with debris. Plate sent to ware wash area. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar- linens stored in sink. In kitchen- green scrub pad stored in sink. Employee removed items from both hand washing sinks. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the pizza bar. Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks at bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on prep table at pizza bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Masking tape, scissors, lighter stored on cutting board at make table on cook line.

Basic - Exterior door has an air gap that opens to the outside.

Basic - Food stored on floor. Bag of onions stored on floor in walk in cooler. Repeat Violation

Basic - Hole in or other damage to wall. Small holes in wall to the right and above 3 compartment sink.

Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom and in one of the shared restrooms. Repeat Violation

Basic - Open dumpster lid. Very full with lid opened.

Basic - Scoop handle in contact with flour.

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm Operator added more sanitizer during inspection. 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 45° less than 45 minutes in pizza station. Repeat Violation

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

Intermediate - No soap provided at handwash sink. No soap and paper towel at handwash sink in very back of kitchen. Operator stocked during inspection. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided signage. Operator hung signage during inspection. Corrected On-Site

Basic - Food stored on floor. Cambro of crab legs on walk in cooler floor. Operator placed on shelf during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No signage at handwash sink in very back of kitchen and in pizza station. Inspector provided signage. Operator hung signage during inspection. Corrected On-Site