RISTORANTE FARFALLA

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels out at hand wash sink ion the cook line. Operator has on order. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in bar cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusting.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on fan guard in walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on the wire walk in cooler shelves. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen across from 3 compartment sink. Operator replaced towels. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in wired shelving.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips for testing sanitizing solution at dish washer or 3 compartment sink available at time of inspection.

Intermediate - No soap provided at handwash sink. Observed soap out at Hand wash sink next to three compartment sink. Operator replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slight build up of black and brown mold like substance in ice 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. Observed chlorine concentration at 0 ppm. Operator primed and changed sanitizer. Rechecked concentration at 50ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked by cart. Operator removed cart. Corrected On-Site

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint on cooks line preparing food. Operator had employee put on hair restraint during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed ladle on handle of blanching unit. Operator moved to shelf. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked veal, storage corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing homemade 46°F in prep area. Ice added for cooling Corrective Action Taken

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor in walkin freezer