ENZOS ITALIAN RESTAURANT

High Priority - Raw animal food stored over or with unwashed produce. Raw eggplant over carrots in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat pasta in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheese (52F - Cold Holding); parmesan cheese (52F - Cold Holding); cut lettuce (56F - Cold Holding); blue cheese crumbles (54F - Cold Holding) held overnight in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (52F - Cold Holding); parmesan cheese (52F - Cold Holding); cut lettuce (56F - Cold Holding); blue cheese crumbles (54F - Cold Holding) held overnight in reach in cooler.

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

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

Intermediate - No soap provided at handwash sink in kitchen. Operator provided soap. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator set up triple sink for manual sanitization. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat pasta. Operator moved to proper storage. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 pieces of 6oz snapper with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen above stove. Repeat Violation Warning

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. Observed 4 pieces of 6oz snapper with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging. Warning

Basic - Cutting board has cut marks and is no longer cleanable on cook line. Repeat Violation Warning

Basic - Equipment in poor repair. Interior metal plate missing on the left door of the tall reach in cooler on the cook line. Repeat Violation Warning

Basic - Hole in or other damage to wall. Damage to wall by walk in cooler door. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above stove. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Hole in floor in center of dish area by drain. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of halibut and 7 packages of snapper in reduced oxygen packaging fully thawed and unopened in the walk-in cooler. Educated cook and Manager about introducing oxygen into this type of packaging prior to thawing. Cook discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse: cut grape tomatoes (51F - Cold Holding); shrimp (50F - Cold Holding); heavy cream (50F - Cold Holding); lobster tail (50F - Cold Holding); shrimp (51F - Cold Holding); cooked chicken (49F - Cold Holding); clams - ambient (51F - Cold Holding); mussels- ambient (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler across from the stove: cut grape tomatoes (51F - Cold Holding); shrimp (50F - Cold Holding); heavy cream (50F - Cold Holding); lobster tail (50F - Cold Holding); shrimp (51F - Cold Holding); cooked chicken (49F - Cold Holding); clams - ambient (51F - Cold Holding); mussels- ambient (51F - Cold Holding). See Stop Sale

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener had encrusted food debris on the blade and holster. Repeat Violation

Basic - Two carbon dioxide/helium tanks not adequately secured on the sidewalk at the rear exterior of the building.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance: heavy dust build-up by the cook line.

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: 5 packages of halibut and 7 packages of snapper in reduced oxygen packaging fully thawed and unopened in the walk-in cooler. Educated cook and Manager about introducing oxygen into this type of packaging prior to thawing. Cook discarded. See Stop Sale

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

Basic - Equipment in poor repair. Torn gasket observed on the door of the make table cooler opposite the stove. Interior metal plate missing on the left door of the tall reach-in cooler on the cook line. Insulation exposed rendering the surface no longer smooth and easily cleanable.

Basic - Hole in or other damage to walls in multiple areas in the kitchen. Damage to metal lower wall next to the exterior of the walk-in door. Repeat Violation

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

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. Operator stated they would send bar glassware to the back dishwasher until repairs are made. Bar Dishwasher (Chlorine 0ppm) Warning

High Priority - Vacuum breaker missing at hose bibb outside the back door. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holster observed to have heavy build up of encrusted debris on the blade and in the plastic holster. Warning

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/: 2 employees at the bar, one food runner, one at pizza window and 4 handling food in the kitchen. Warning

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Three mesh bags of clams stored together in a bus tub in the walk-in cooler, allowing the juices to co-mingle. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, specifically on the black interior deflector. Warning

Basic - Cove molding at floor/wall juncture broken/missing in several areas. Warning

Basic - Cutting boards have cut marks and are no longer cleanable. Warning

Basic - Hole in or other damage to wall in multiple areas. Warning

Basic - Open dumpster lid. Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed two large lightbulbs stored in a container with creme brulee mix, located on the spice shelf. Warning

High Priority - Container of medicine improperly stored above food for customers in tall glass Pepsi reach-in cooler at front entrance to kitchen. Operator removed the medication from cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep reach-in cooler:; cooked pork and beef sausage (54F - Cold Holding); housemade pizza sauce (47F - Cold Holding); mozzarella cheese (49F - Cold Holding); cooked spinach (56F - Cold Holding) for 90 minutes per operator. Operator mocked all foods into large walk-in cooler for quick cooling. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) at entrance to cook line near dish room, in kitchen middle prep station, operator discarded and remixed buckets, quaternary 200ppm. Corrected On-Site Warning

Intermediate - In walk-in cooler operator storing batches of clams from different harvesting areas together in same container, separated only by mesh lining. Discussed need for operator to keep clam batches separated in order to properly prevent potential contamination between batches. Operator relocated batches at time of inspection into separate containers. Provided operator with Shellstock Tag Guidance handout. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator placed paper towels at sink. Corrected On-Site Warning

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

Basic - Food stored on floor in walk-in cooler and walk-in freezer , boxes pizza dough, seafood, salad dressing and sausage. This is a repeat violation from 3/22/2023. Repeat Violation Warning

Basic - Single-service articles improperly stored. In front service register station, pizza boxes and liners stored on floor. Warning

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 Bar (Chlorine 0ppm) after running three times and priming. Operator instructed employee to send all dishes to dishwashing area for proper sanitation, dishwasher 50ppm chlorine. Corrective Action Taken Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dirty dishes, touch clean dishes, no handwash. Operator instructed employee on proper handwashing techniques and sent soiled dishware through machine again for proper sanitation. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 1/20/2023. Admin Complaint

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 20 unlabeled tags. Warning

Intermediate - Handwash sink not accessible for employee use at all times at end of cook line,blocked by large trash can. Operator moved the can to a separate location. Corrected On-Site Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio and tuna carpaccio per operator served raw, not marked as raw. Warning

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

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/ 7 servers and 8 cooks handling food m no food manager present. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Printed advisory for oysters, operator posted the sign host stand. Corrected On-Site Warning

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. Warning

Basic - Employee with no hair restraint while engaging in food preparation. 4 cooks preparing food, no hair restraint. Warning

Basic - Food stored on floor in walk-in freezer and in side dry storage room. Warning

High Priority - Hose attached to faucet at food preparation sink eliminating required air gap in back of kitchen. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served, not in chronological order. Discussed with operator developing a system for proper tag maintenance. Warning

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

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. Warning

Basic - Carbon dioxide/helium tanks not adequately secured in bar area. Warning

Basic - Food stored on floor. In walk-in cooler buckets of olives and vinegar, containers of pizza dough stored on floor. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler door heavily soiled with accumulation of food debris. Warning

Basic - Walk-in cooler shelves have accumulation of soil residues. Warning