AMFORA MEDITERRANEAN RESTAURANT

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in gaskets in the dessert cooler and the beer reach in with food debris/ mold like substance.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed shellfish tags not marked when the last mussel is served.

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. Emailed form Clean up HR 5030-104. Corrective Action Taken

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. Emailed form Employee reporting HR 5030-103. Corrective Action Taken

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 does not have enough water pressure to properly wash hands. Women's restroom.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink at bar.

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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with Consumer Advisory. Operator posted consumer advisory before leaving inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bar. Operator labeled bottle. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sink in food prep/dry storage area reaching 80F (waited 3 minutes).

Basic - In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoop. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops 44°F, butter 48°F in prep area by cookline, product moved to walkin cooler for cooling and cold holding, or placed in deep ice bath.. Feta cheese 55°F overnight in reachin cooler, see stop sale Corrective Action Taken Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training present but not complete

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Floor area(s) covered with standing water in bar by wine cooler

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 62°F by cookline, butter moved to cooler for cooling Corrective Action Taken Warning - From follow-up inspection 2021-11-04: Butter 48°F next to cookline, operator moved butter deep in ice for proper cooling and cold holding Time Extended

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. Warning - From follow-up inspection 2021-11-04: Training materials present but not complete Time Extended