OSTERIA CAPRI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the kitchen chicken (44F - Cold Holding); tomato sauce (47F - Cold Holding). Per operator items have been in the cooler less than 4 hours. Operator iced items in the cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink at the entrance to the kitchen is blocked by a table. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute. Corrected On-Site

Basic - Equipment in poor repair. There are torn door gaskets on the two door cooler in front of the oven and the gasket on the walk in cooler door are torn.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the 2 white chest freezers.

Basic - In-use ice scoop stored on soiled surface between uses. There is an ice scoop on top of the ice machine. Operator moved the ice scoop to the dishwasher station. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There us a partially consumed employee drink inside the teach in freezer in the pizza kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the kitchen is blocked by a table.

Basic - Self-closing device on bathroom door disconnected/broken. The self closer on the women's restroom has been disconnected.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The self closure mechanism on the women's restroom door is in disrepair and inoperable.

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 0ppm). Operator removed item that was blocking the drain open, chlorine sanitizer 100ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored under dripping water line. In the walk-in cooler there is water dripping from the fan housing into a hotel pan of live clams.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table across from the deep fryer, scallops (46F - Cold Holding); Fish (47F - Cold Holding); calamari (47F - Cold Holding). Operator moved the cooler away from the wall for circulation. Scallops 43F cold holding, calamari 43F cold holding, fish 42F cold holding. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink at the entrance to the kitchen is blocked by a table. Operator moved the table. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink at the entrance to the kitchen is used as a dump sink as evidenced by the lemon rinds inside the sink. Operator cleaned the sink. Corrected On-Site

Basic - Food stored under dripping water line. In the walk-in cooler there is water dripping from the fan housing into a hotel pan of live clams. See stop sale.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handles. Operator removed the tongs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. There is beef thawing in standing water.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the make table cooler by dry storage raw chicken is stored over raw fish. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. The clam and mussel tags are not in chronological order.

Intermediate - Clam/mussel/oyster tags not marked with last date served. The clam and mussel tags are not marked with the last date sold.

Intermediate - Handwash sink not accessible for employee use at all times. There is a table blocking the hand washing sink in the kitchen. Operator moved the table. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. There is cardboard lining a shelf in the walk-in cooler. Operator discarded the cardboard. Corrected On-Site

Basic - Food stored on floor. There is a bag of onions stored on the floor under the hand washing sink by the ice machine. Operation moved the onions to proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the three door reach in cooler in the back kitchen raw ground beef is stored on top of ready to eat pepperoni. Operator moved items to proper storage order. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw poultry is stored over raw fish. Operator moved items to proper storage order. In the three door reach in cooler in the back kitchen raw ground beef is stored over raw lamb shanks. Operator moved items to proper storage order. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In the dish washing area there is a wet wiping cloth not stored in sanitizer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler, under the blower cooked lobster is stored under raw shell eggs. Operator moved items to proper storage order.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at the entrance to the kitchen tomato sauce (48F - Cold Holding); Poultry (44F - Cold Holding). Per operator items were prepped earlier and have been in the cooler less than four hours. Operator iced the out of temperature items and decreased the temperature of the cooler. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. The hand wash sink at the entrance to the kitchen is blocked by a table and garbage can. Operator moved the table and garbage can. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink by the ice machine.

Basic - In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs hanging from the oven door. Operator removed the tongs. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. The clam and mussel tags are not marked with the last date served and kept in chronological order. Warning - From follow-up inspection 2023-05-16: Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the clam and mussel tags are not marked with the last date sold.

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. The employee food safety training for Sonia Dordevic expired 11/3/2022.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute. Corrected On-Site

High Priority - - From initial inspection : 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. Chlorine sanitizer in the dishwasher is 0ppm. Operator changed the container of sanitizer, chlorine sanitizer in the dishwasher is 50ppm. Corrected On-Site Warning - From follow-up inspection 2022-05-26: Chlorine sanitizer in the dishwasher 0ppm. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler across from the convection oven, raw veal is stored over ready to eat lasagna. Operator moved items to proper storage order. Corrected On-Site Warning - From follow-up inspection 2022-05-26: Raw veal is stored over washed lettuce in the make table across from the convection oven.. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. The clam and mussels tags are not marked with the last day served. Warning - From follow-up inspection 2022-05-26: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs held in standing water at 128F. Operator changed the water, 177F. Corrected On-Site Warning - From follow-up inspection 2022-05-26: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance on the ice chute in the ice machine.

Basic - Accumulation of debris on exterior of warewashing machine. Observed a buildup of debris on the top of the dish machine. Operator wiped down the dish machine. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed a partially eaten slice of pizza on top of rhe small oven at the entrance to the kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees with no hair restraint preparing food. This is a repeat violation from 6/17/2021. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food. Observed raw pork and shell eggs stored over ready to eat foods, marinara sauce, cooked shrimp raw clams. Warning - From follow-up inspection 2021-08-19: Observed raw shrimp, raw calamari, raw scallops stored over marinara sauce and meat sauce in the walk-in cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of certified food manager certification. Warning - From follow-up inspection 2021-08-19: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for any employees. Warning - From follow-up inspection 2021-08-19: Admin Complaint