THE CHEESE COURSE

High Priority - Live, small flying insects found Observed 1 small flying insect landing on wall and paintings. Operator killed and sanitized area. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Garbanzo (48F - Cooling at 11:30am, cooling since 9:30am - 46F at 12:30pm). Operator stored item in walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed at coffee bar - crate of clean coffee cups stored on sink blocking access. Operator removed and stored properly. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks stored in walk in cooler. Operator stored correctly. Corrected On-Site

High Priority - Live, small flying insects found Observed 3 small flying insects landing on kitchens wall.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed walk in cooler - raw shell eggs stored above bag of spinach. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen - wiping cloths stored correctly. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then proceeded to plate ready to eat food without changing gloves nor washed hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - Smoked raw salmon stored over Ready to eat soup.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on preparation table in kitchen, raw shell eggs raw shell eggs (61F - Cold Holding) as per employee item not portioned today. Item held out of temperature for approximately one hour. Operator placed item in ice bath.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler below the meat slicer. turkey (47F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 12 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler below the meat slicer. turkey (47F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 12 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - smoked salmon not identified as raw.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in kitchen - wrist watch, phone, and purse stored on preparation table. Employee stored properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Cold sandwich station-flip top-smoked salmon (52F - Cold Holding); sliced turkey (53F - Cold Holding); fresh mozzarella (52F - Cold Holding); chicken salad (51F - Cold Holding) -Cold sandwich- station-lower cooler- whole package Brie cheese (60F - Cold Holding); chicken salad (51F - Cold Holding). Per operator food held less than 4 hours, all TCS foods moved back to walk in cooler, ice added for a quick chill. Advised operator not to use unit until technician verifies proper cold holding temperatures of 41F or below Corrective Action Taken Warning

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. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager does hand any hot water temperature measurement device. Warning

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. August /2023 Warning

Basic - Bathroom facility not clean. Soiled toilet in women's bathroom Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Behind large dinning room table. Assorted muffins, cookies and brownies, without product identification label. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda inside cheese flip top station, in rear kitchen, operator removed. Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 3 live flies at the bar area flying landing on clean sanitized tea cups and plates . Observed approximately 5 or more live flies flying around shelf landing on walls on shelf with baskets, sealed coffee bags and uncovered clean sanitized utensils at bar area. Observed 1 live fly on disinfectant bottle below hand washing sink at bar area. Observed 1 live fly flying around hot holding area with uncovered bread and clean sanitized plates on shelves. Observed approximately 5 or more flies flying around dry storage area next to walk in cooler. Observed approximately 5 or more live flies flying around dish ware area with clean sanitized utensils. Observed 2 or more live flies flying under dish machine .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over avocados in walk in coole.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Foods greater than 41°F for more than 4 hours per operator prosciutto 40lbs (48-53F - Cold Holding); prosciutto Serrano ham 10lbs (53F - Cold Holding); sausage 12x 8oz (53F - Cold Holding); Black Forest ham (53F - Cold Holding); Black Forest ham 7lbs (53F - Cold Holding); pastrami 10lbs (53F - Cold Holding) chicken breast 9/5 (51F - Cold Holding); cooked chicken (49F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Foods greater than 41°F for more than 4 hours per operator prosciutto 40lbs (48-53F - Cold Holding); prosciutto Serrano ham 10lbs (53F - Cold Holding); sausage 12x 8oz (53F - Cold Holding); Black Forest ham (53F - Cold Holding); Black Forest ham 7lbs (53F - Cold Holding); pastrami 10lbs (53F - Cold Holding) chicken breast 9/5 (51F - Cold Holding); cooked chicken (49F - Cold Holding)

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets torn on reach in cooler at hot holding area with mold build up and dripping inside the reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink sink and bar being used as a dump sink for ice.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles of hydrogen peroxide disinfectant and sanitizer bottles not labeled in dish area.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 4 dead flies on shelf at bar area with clean sanitized plates. Observed 17 or more dead flies on the bottom of reach in cooler with wines, milk, orange juice,

Basic - Buildup of food debris/soil residue on equipment door gaskets with mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf with portioned sauces at front counter.

Basic - Equipment in poor repair. Observed torn gaskets on reach in coolers at hot holding area

Basic - Food stored on floor. Observed soups stored on floor in walk in coole.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves with mold and dust build up throughout.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils dried with a towel/cloth. Observed clean plates being dried by towels at the bar area to be used for guests.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizing quaternary ammonium solution at 0ppm.

Basic - Working containers of food removed from original container not identified by common name. Observed salt in squeezable bottle on dry storage shelf not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored over container of soup. Operator stored raw shell eggs on top of raw shell eggs.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler- Cheese cooler- variety of sliced cheese- 48-50° F (Asiago 12 lbs, fontina- 9lbs, pepper Jack 2.5 lbs, smoke cheddar 5 lbs). Walk in cooler- Feta cheese 21 lbs, shredded cheddar cheese 4 lbs, fresh mozzarella 2.5 lbs, broccoli soup 4 qtr, chicken salad 14 lbs, tuna salad 21 lbs, fried bacon 6 lbs, cooked chicken breast 7 lb.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler- Cheese cooler- variety of sliced cheese- 48-50° F (Asiago 12 lbs, fontina- 9lbs, pepper Jack 2.5 lbs, smoke cheddar 5 lbs). Walk in cooler- 45-50-Feta cheese 21 lbs, shredded cheddar cheese 4 lbs, fresh mozzarella 2.5 lbs, broccoli soup 4 qtr, chicken salad 14 lbs, tuna salad 21 lbs, fried bacon 6 lbs, cooked chicken breast 7 lb.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Did not observe paper towel at hand wash sink neat dish machine. Operator placed paper towels at hand wash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back packs stored on shelf with single service items. Operator removed and stored properly. Corrected On-Site