DIVIETO RISTORANTE ESTERO

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance on the interior of the ice chute in the kitchen on the back line.

Basic - Food storage container/container lid cracked or broken. Observed container lid on the floor bin on the back line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on the cook line store in non running water of 102F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black substance on the metal strip between the cooler doors at the bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris on the can opener blade.

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

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the pizza oven door handle on the cook line. Operator moved tongs. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw octopus stored above ready to eat cooked broccoli in the walk in cooler. Operator moved raw octopus. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed un labeled spray bottle in the bar area behind the bar. Operator removed spray bottle. Corrected On-Site

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 sea bass in package labeled remove from package before thawing, thawing, operator removed fish from package. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food residue on the can opener blade. Operator cleaned can opener. Corrected On-Site Repeat Violation

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 tuna labeled remove from packaging before thawing still in factory package. operator explained to staff about the process Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink in styrofoam container with a straw on prep table by the fryer station operator removed beverage container. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor, operator replaced with clean bucket and placed on the shelf. Corrected On-Site

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 dishwasher not changing gloves and washing hands when going from dirty to clean dish ware.

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

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 fish in packaging that is labeled remove from packaging before thawing on the cook line and thawed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed drink mixing cup in ready to serve ice on bon at bar area. Operator removed cup. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in walk in cooler stored above unwrapped Parmesan cheese chunks. Operator moved eggs. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to pasta station. Operator replaced soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brown slimy material inside ice machine bin. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cooked flat bread sitting on top of terry towel, operator discarded bottom piece of bread and put the bread in a food grade container. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw veal above sliced tomatoes in reach in cooler. Operator moved veal. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no test strips for high temp dish machine. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed in labeled bottle of blue liquid store at bar next to hand-wash sink. Operated removed bottle to label and labeled. Corrected On-Site

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 fish labeled remove from package before thawing still in packaging on cook line. Operator slit packaging. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Observed working container of corn meal and sugar not labeled. Operator labeled containers. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not washing hands when changing gloves when handling food.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed operator had to heat test strips at time of inspection. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink to right of cook-line only reaching temperature of 90F after a minimum of 3 minutes. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed helium tanks next to liquor storage area not properly secured. Repeat Violation

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 packages of raw tuna labeled remove from package before thawing still in original commercially packaging with no cut in bag. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed handle of ice scoop in direct contact with ice at the bar service area to the left behind the bar. Repeat Violation

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 in dishwash area blocked by cart. Educated operator on importance of not having hand wash sink blocked. Corrected On-Site Repeat Violation

Intermediate - Hot water supply not maintained during peak periods. Observed hot water temperature at sinks reaching 92F (waited 3 minutes).

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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 - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed sliced ham not date marked in walk in freezer.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature temperature at hand wash sink at end of cook line reaching 89F (waited 3 minutes).

Basic - Carbon dioxide/helium tanks not adequately secured.

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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Bar.

Basic - Old labels stuck to food containers after cleaning. Operator removed labels. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasta on cookline Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 44°F on cookline

Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by cart Corrected On-Site

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

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

Basic - Food storage container/container lid cracked or broken.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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 hand touching in bread crumbs Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 46°F, cheese 47°F etc. in reachin cooler across from salad station. Product moved to other coolers for cooling and cold holding Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored by alcohol bottles Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar

Intermediate - No soap provided at handwash sink in bar

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing

Basic - Cloth used as a food-contact surface on Parmesan cheese wheels Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 66°F, hot water added , water now 174°F Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.