KALUZ RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns.

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. Some employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Standing water in bottom of reach-in-cooler. Low boy across from fryers. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. At prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Front line reach in cooler container of raw tuna stored over cooked crab cakes. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - Prep line hand washing sink used to fill container with water. Reviewed proper hand washing sink usage, operator filled container in prep sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit stored by grill utensils in water 110F. Operator replaced water, Water 150F. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Servers put on gloves without washing hands to grab food orders to bring to customers. Reviewed hand washing and glove usage with operator. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Employee scratched chin then grabbed food order to be served without washing his hands and putting on gloves. Reviewed hand washing and glove usage with operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior Bar soda gun nozzle

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Flatbread station;Raw shrimp over ready to eat octopus in reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in drawer next to grill; raw beef patty over raw shrimp and raw salmon. Operator stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Prep area; can opener blade soiled with food debris. Operator washed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Indoor Bar; Bottles of alcohol stored in sink, Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Spice rack next to oven; soufflé cup in containers of Cajun spice, black pepper, salt. Operator removed. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -Employee drank from open container, operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -Outdoor Bar, operator provided sign. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked octopus on speed rack in walk in cooler. Chef removed shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce hot holding 118°F on cook line, for less than one hour. Cook reheated sauce to 170°F for further hot holding. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac sauce 10:20 (130°F - Cooling); Mac sauce 11:05 (127°F - Cooling) in a deep container , in walk in cooler cooked one hour ago. At this rate sauce will not reach 70°F within 2 hours. Chef placed ice stick into sauce. Corrective Action Taken

Intermediate - Spray bottle containing soap not labeled at outside bar. Bar tender labeled. Corrected On-Site

High Priority - Dish employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and employee washed hands. 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. Dishwasher - outside bar left (Chlorine 0ppm); Dishwasher - outside bar right (Chlorine 0ppm). Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - sour cream (52-55F); pico (50-51F). Per operator items were removed from walk in and placed in this unit less than an hour ago. No items prepped or portioned today. Cookline - countertop - uncooked ribs (68-69F). Per operator items are to be cooked in evening service. Operator moved items back to walk in to quick chill. Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun - inside bar. 2 bar soda guns - outside bar. Operator cleaned during inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare. Reviewed menu updating. Operator updated menus during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. Corrected On-Site

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink by dish machine - water 80F. Operator turned on hot water. Water 100F Corrected On-Site

Basic - Food stored on floor. Walk in cooler - bins of vegetables stored on floor. Operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - spatulas in water 125F. Operator moved to heat source. Corrective Action Taken Repeat Violation

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. Bar dish machine sanitizing at 0/ppm chlorine.

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. Buttermilk/wic#1(opened over 24 hours before).

Intermediate - Lack of toilet tissue at each toilet. Employee restroom

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

Basic - Cloth used as a food-contact surface. Cover flat bread/prep area/corrective action taken/operator removed cloth. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops/cook line/corrective action taken/operator discarded standing water. Corrective Action Taken

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

Basic - Single-service articles improperly stored. To go containers on floor/storeroom.

Basic - Stored food not covered. Chicken/speed rack/walk in cooler#2/corrective action taken/operator covered foods. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Spices/cook line

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0) operator switched to three compartment sink and placed and work order. Corrective Action Taken Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Operator discarded water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quinoa (58F - Cold Holding) in reach in drawers at cook line / salad station As per operator food out of temperature for 2 hours; food not prepared or portioned today. Food moved to walk-in Corrective Action Taken Repeat Violation

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 - lemon butter sauce at cook and butter at server's station As per operator food on time since 12:00 pm Operator time marked Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ribs (62-63F - Cooling)at 2:52 to 62-61 F at 3:20 since 12:00 in walk-in cooler Food covered while in cooling process. operator removed lid and moved to walk-in freezer. Corrective Action Taken

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- in walk-in cooler Operator removed packages during inspection Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment- at cook line Operator removed Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment, knives between cooler and oven at pizza station removed. Corrected On-Site Warning - From follow-up inspection 2022-03-18: Knives removed. Corrected On-Site

High Priority - Dented/rusted cans present. Can of artichokes hearts in 2nd floor storage. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee using cellphone. Began to place on gloves. Employee removed gloves and washed hands after being advised

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed at 0ppm. Operator fixed dispenser and observed at 200 ppm Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee adjusted face mask on cook line. Employee washed hands and changed gloves after being advised Corrected On-Site

Intermediate - Establishment not maintaining oyster tags for 90 days. Missing tags for month of July

Intermediate - Handwash sink used for purposes other than handwashing. Sink next to walk in cooler used to dump oyster water and wash towel

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer next to beer cooler

Intermediate - oysters tag removed from original container prior to container being emptied.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open cup of coffee on prep table across from dishwasher Employee bottle on cutting board of flip top cooler on cook line

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing desserts

Basic - Food stored in undrained ice. Oysters in walk in cooler. Operator drained water Corrected On-Site

Basic - Food stored on floor. Fries on floor in walk in freezer. Operator placed on shelf Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to dishwasher

Basic - Standing water in bottom of reach-in-cooler. Outside bar cooler