MANDOLAS ITALIAN KITCHEN

Intermediate - Manager or person in charge lacking proof of food manager certification. Jeff Dexter

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near back door

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler next to pizza oven no time temperature for safety foods except a pre made salad they just placed in it, operator moved food to other cooler and Unplugged to defrost, discussed with operator getting maintenance done on the unit.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over cooked pasta in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled food containers and dishes, then handled clean food equipment or utensils without replacing gloves and washing hands. Discussed gloves changing and handwashing techniques with operator.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially reduced oxygen packaged raw salmon thawed remained in packages.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hot and cold water shut off in handwash sink at ware washing area due to water leaking from faucet, employee unable to utilized handwash sink at this location. Operator turned water on at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with pink substance at front bakery counter. Operator discarded liquid and moved spray bottle to clean. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

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. Raw salmon thawed remained in sealed packages in reach-in cooler at cook line and inside walk-in cooler. See Stop Sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled waters stored on prep tables at cook line and pantry. Operator removed drinks. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bag stored on top shelf over food items in walk-in cooler. Operator moved to lower corner shelf to prevent cross contamination. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at ware washing area.

High Priority - Live, small flying insects found 2 flies in ware washing area Manager removed and sanitized areas Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach at bar Manager removed and sanitized area Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm, manager remade tested 50 ppm chlorine. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemicals stored with coffee filters and food items, manager removed at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cloth in handwash sink next to pizza oven.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at dessert bar, manager inverted at time of inspection. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter above reach in cooler. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in cooler throughout kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks food in reach in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Employee drinks food on shelf with bread crumbs, manager removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour and sugar not labeled. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm chlorine, employee remade tested 100 ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sausage over cooked potatoes in walk in cooler, operator removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 54 F- retell 43 F, chicken 54 F- retell 43 F, vegetables 50 F- retemp 48 F in reach in cooler on cook line. Operator placed items on ice. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pasta 90 F, eggplant parm 66 F- retell 165 F on cook line, operator began reheating. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

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. Half and half in reach in cooler not date marked in dessert area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Soda tune at bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Pans in handwash sink on cook line, employee removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to dish machine. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of salt.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above ice machine soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and spoons not inverted at server station.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Meatballs container and lid cracked in walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl handle in pasta in reach in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water temped 72 F, operator emptied water at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on containers near dish machine.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled.

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Christian Doster. Warning - From follow-up inspection 2024-01-29: Time Extended - From follow-up inspection 2024-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Repeat Violation Warning - From follow-up inspection 2024-01-29: Time Extended - From follow-up inspection 2024-01-30: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Repeat Violation Warning - From follow-up inspection 2024-01-29: Time Extended - From follow-up inspection 2024-01-30: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to chemical shelf. Repeat Violation Warning - From follow-up inspection 2024-01-29: Time Extended - From follow-up inspection 2024-01-30: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pasta 87 F on cook line.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Spoons in handwash sink on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line.

Intermediate - No soap provided at handwash sink. At handwash sink on cook line.

Basic - Carbon dioxide tanks not adequately secured. Next to walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. Repeat Violation

Basic - Equipment in poor repair. Microwave door handle broken next to ice cream machine.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers near dish machine. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut lettuce in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Container of cocoa powder not labeled, operator labeled at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes 55 F, cheese 55 F, operator states they are holding items on time. Sent time as a public health control form. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joseph Silecchia expired 9/19/2022.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled on dish machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees prepping food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting near dish area.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to pizza oven.

Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers in dish area. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in ice cream area, operator eradicated and sanitized area at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 56 F, operator states that butter is being held on time as a public health control but doesn't have item time marked and no written procedure. Breaded Chicken 45 F, operator placed on ice. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards through out kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to prep sink blocked with cart, operator moved cart at time of inspection. 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. Only have proof of two employee training certifications.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk not date marked in walk in cooler and reach in cooler in ice cream area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in container of salt on cook line. Operator removed at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Through out kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board and employee drink on prep table, operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers wet nesting near 3 Compartment Sink.

Basic - Food stored on floor. Bag of flour on floor near prep sink, operator removed at time of inspection. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of garlic, operator removed the handle at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on plastic containers near 3 Compartment Sink.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in ice cream area. Operator removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of salt on cook line not labeled. Operator labeled at time of inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over,vegetables Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dumped old soup in cookline handsink Sink was clogged Corrected On-Site

Basic - Food stored in a prohibited area. Bread storage on unclean surface Corrected On-Site

Basic - Food stored on floor. 1)Observed bags of onions stored on the floor. 2)Observed boxes of bread stored on the floor inside walk in freezer. Operator relocated at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old label on clean container. Located on drying rack in ware washing area.operator removed item at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed foil and plastic containers on cook line not stored inverted to prevent contamination. Operator inverted items at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizer solution between uses. Operator relocated items at time of inspection. Corrected On-Site