CARMELAS

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken liver date marked 8-14. Cut tomatoes date marked 8-23. Operator discarded. See stop sale.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment prepares raw meatballs and starts cooking process by frying to 80F-120F then cools by freezing and continues cooking for hot holding as needed for service. Provided written forms and information on non continuous cooking

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line/ware washing area hand wash sink. Operator refilled Corrected On-Site

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. 2 provided

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes prepared 4 days ago not date marked. Operator date marked Corrected On-Site

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. Observed employee cutting strawberries with bare hands, discussed with operator. Operator discarded strawberries and instructed employee to put on gloves Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above bread in reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Establishment not maintaining clam for 90 days. Discussed proper tag maintenance with operator. Current batch tagged.

Basic - Accumulation of black substance in the interior of the ice machine

Basic - Cases of tomatoes and containers of oils stored on floor in kitchen.

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

Basic - No handwashing sign provided at a hand sink used by food employees.in kitchen. Sign provided to operator.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored on floor next to dishwashing machine.

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 tested at 0ppm chlorine. Sanitizer empty. Operator replaced sanitizer and retested at 100ppm Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed and moved to ware washing area Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored with restaurants food items in 2 door glass reach in cooler. Operator removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back Traulsen reach in cooler, tray of prepped raw chicken on top of whole muscle whole beef. Employee moved chicken to bottom of cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In line reach in freezer, tray of non commercially wrapped half raw chickens above cases of raw shrimp and octopus. Employee rearranged freezer for proper separation. Corrected On-Site

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. Bulletin provided to be posted.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Extra test strips provided. Corrected On-Site

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/ CFM Fulvio Sardelli 10-6-2020 Person in Charge Anthony Roberts

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine.

Intermediate - No soap provided at handwash sink. At hand sink by dish machine.

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 - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board above 4 drawer cooler at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board in back prep area. Employee removed phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher washing and rinsing pans with no sanitizer sink set up and not sending through dish machine. Employee set up sanitizer sink to proper 100ppm chlorine. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Bulletin provided to be posted.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line sanitizer bucket reading less than 50ppm chlorine. Manager corrected to proper 100ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil in service window above cook line not labeled.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen at ice machine- observed employee personal bag on top of ice machine. Operator removed employee personal bag. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Front counter oven- observed 3 tongs hanging on oven door handle. Employee removed tongs. Corrected On-Site 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. Dishwasher (Chlorine 00ppm). Observed gallon of sanitizer empty, operator changed gallon, chlorine sanitizer at 50ppm Corrected On-Site

Basic - Food stored on floor.. container of cooking oil. Employee moved to shelf Corrected On-Site

Basic - Light shield damaged/in disrepair. RIC, no light bulb

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water, inside drawer cooler, operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen prep table next to slicer machine, employee removed and placed on sanitizer solution Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of duck bones above frozen clams on half shell in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front cook line butter (61°F - Cold Holding). Per manager out approximately 1 hr. Butter moved to reach in cooler to rechill. Recommended Time As Public Health Control. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Fresh clam tags not dated. Reviewed dating procedures with chef.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked with small equipment pieces. Employee emptied sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Large batch buckets of sauce and stock in reach in cooler not labeled. Reviewed proper date marking procedures with manager. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment and wall. Manager removed knives, cleaned, and placed on cutting board. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors. Manager removed tongs. Corrected On-Site