POMODORO CAFE

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over broccoli in reach-in cooler across from cook line steam kettle. Manager placed beef in bottom drawer of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in wait station ice bath: butter (49F - Cold Holding). Employee stated butter placed in pan one hour prior to temperature being taken. Employee added ice to ice bath to reduce temperature to 41F. Items in cook line drawers beneath grill:fish (48F - Cold Holding); shrimp (49F - Cold Holding); steak (48F - Cold Holding); chicken (49F - Cold Holding). Employee stated items were 41F at 11:00 am. Employee moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table across from cook line: sausage (118F - Hot Holding). Employee stated sausage placed in steam table three hours prior to temperature being taken. Manager moved sausage to oven to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Deflector plate inside of kitchen ice machine. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for three compartment sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at dish area hand washing sink. No soap at wait station hand washing sink. Manager provided soap and hand towels at respective hand washing sinks. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle next to mop sink. Manager added label to bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table across from ice machine. Employee discarded drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf in front of walk-in cooler. Manager moved backpack to area where personal items are stored. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on clean dishes rack across from dish machine.

Basic - Ice bucket not inverted between uses. Ice bucket stored on shelf next to kitchen ice machine. Employee turned bucket over during inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Employee removed ice scoop and returned scoop to dish area to be washed,rinsed and sanitized. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster. Manager posted choking poster during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Area behind soda nozzles of wait station soda machine. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf in dry storage. Employee turned containers over. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Steaks thawing in standing water in kitchen prep sink. Employee placed steak under running water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 200 ppm. Employee added water to bucket, 75 ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: house sauce (64F,71F - Cooling). Manager stated sauce was placed in cooler the previous night.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: house sauce (64F,71F - Cooling). Manager stated sauce was placed in cooler the previous night. Repeat Violation Admin Complaint

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 machine in dish area, 0 ppm. Manager primed dish machine, 50 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara sauce in walk-in cooler dated 10/30. Manager stated marinara sauce was prepared two days earlier. Manager placed proper date mark on marinara sauce. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Fish stored in reach-in cooler across from cook line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: chicken (48F - Cold Holding); noodles (47F - Cold Holding); blue cheese (48F - Cold Holding); cheese (47F - Cold Holding); hamburger (48F - Cold Holding). Manager stated items were at proper temperature at opening. Manager opened door to walk-in freezer to reduce temperatures of food to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. Cheesecake stored in front counter display case. Manager stated the cheesecake was opened the previous day. Manager had an employee place the proper date on cheesecake. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in wait station. Blade of can opener on kitchen prep table. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Container without handle used to scoop garlic stored on shelf underneath kitchen prep table. Manager removed container during inspection. Corrected On-Site

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. Fish stored in reach-in cooler across from cook line. Repeat Violation

Basic - Food stored on floor. Bucket of soup stored on floor in walk-in freezer. Manager had employee place bucket on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Gasket of reach-in cooler in pizza make station.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair then put on gloves and proceeded to handle containers of food. Manager had employee wash hands and change gloves. Corrective Action Taken

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. Employee touched chicken in reach-in cooler across from oven.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes from the dining room then proceeded to handle plated food in pass through window. Manager had employee wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on counter across from pizza oven: fresh garlic in oil (78F - Cold Holding). Manager stated item placed on counter 3 hours prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from oven: chicken (58F - Cold Holding); fish (49F - Cold Holding); shrimp (51F - Cold Holding); crab (49F - Cold Holding); steak (48F - Cold Holding). Manager stated item placed on counter 3 hours prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer across from office: pizza (111F,115F - Hot Holding). Manager stated items placed in warmer one hour prior to temperature being taken. Manager placed items in oven to reheat. Corrective Action Taken

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. Establishment has no written procedure available. Inspector provided operator with Ritter procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from fryers and oven. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quaternary test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at front counter hand washing sink. Manager had employee place hand towels at sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from pizza oven. Employee discarded drink. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Containers on shelf across from office. Manager turned containers over. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor across from pizza oven. Owner placed bucket on shelf. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of medicine stored above prep table across from dish area. Manager had employee remove bottle of medicine. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: marinara sauce (55F, 51F, 60F, 61F - Cooling). Employee stated items prepared the previous day. Item in reach-in cooler across from grill: squash (55F - Cooling). Employee stated item prepared the previous day. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in walk-in cooler: marinara sauce (55F, 51F, 60F, 61F - Cooling). Employee stated items prepared the previous day. Item in reach-in cooler across from grill: squash (55F - Cooling). Employee stated item prepared the previous day. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Marinara sauce in walk-in cooler and sugar stored in dry storage area in front of walk-in cooler stored in Home Depot buckets.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over bacon bits in walk-in cooler. Employee moved bacon bits to shelf above beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on reach-in cooler across from pizza oven: mozzarella (50F - Cold Holding). Employee stated item placed on cooler thirty minutes prior to temperature being taken. Employee placed item in reach-in cooler to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on reach-in cooler next to wait station soda machine. Repeat Violation

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/. Establishment had ten employees working with no certified food manager on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara sauce in walk-in cooler. Employee stated item was prepared on 4/2. Employee placed proper date mark on item. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on top of dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table across from dish machine. Manager discarded drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler next to wait station soda machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from grill.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.

Basic - Floor area(s) covered with standing water. Standing water in cook line area where tiles are cracked.

Basic - Food stored on floor. Marinara sauce stored on floor in walk-in cooler. Fish stored on floor in walk-in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer rails in reach-in cooler across from oven. Reach-in cooler gaskets in pizza prep area. Area behind soda nozzles in wait station. Fan covers in walk-in cooler. Shelf in dish area. Repeat Violation

Basic - Single-service articles improperly stored. Pizza boxes stored on floor in dry storage in front of walk-in cooler. To go cups stored on floor in dry storage room.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in kitchen prep sink. Employee placed beef under running water. Corrected On-Site