THE SAUCY MEATBALL

High Priority - Dented/rusted cans present. See stop sale. Observed three 6lb cans of tomato puree dented. Operator separated cans to be returned to distributor and wrote do not use on cans. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken wings stored over container of cook meatballs. Operator had employees switch raw chicken to bottom. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored behind raw shrimp at cook line. Operator switched containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 54F cold hold more than 4 hours. Stop Sale. Operator discarded lettuce. Observed pasta 50F cold hold less than 4 hours. Operator placed pasta in deeper pan in beneath cooling line. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in handwash sink in dishwash area. Educated operator on handwash sink only. Operator removed strainer. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line. Operator removed employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on reach in cooler. Operator removed cellphone. Corrected On-Site

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

Basic - Floor area in dishwash and cook line area covered with standing water.

Basic - Garbage on the ground and/or pad around dumpster.

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

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed bartender resume making drinks after handling customer credit card. Spoke with employee, employee properly washed hands before resuming work. 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. On cook line cream based alfredo (113F - Hot Holding) for 3 hours per operator, operator stirred, temperature reached 135F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Next to spice by walk-in cooler dry storage . Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At front line used to store dirty utensils and cup. Operator cleared sink for use. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on front line pizza reach-in cooler.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) on cook line, prep line. Operator replaced buckets, 200ppm quaternary. 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 switch from washing dirty plates to stacking clean plates, no glove change or handwash. Spoke with operator regarding proper, operator had employee remove gloves and properly wash hands before returning to work. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch fully cooked pizza for service with bare hands. Spoke with operator regarding proper glove use. Operator donned glove to continue serving cooked pizza. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. sanitizer bucket (Quaternary 500+ppm) on cook line. Operator discarded bucket. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishes in handwash sink by offices. Operator cleared the sink. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time mark on pizza slices for discarded after 4 hours, no written plan. Provided operator with time as a public health control plan, operator filled out at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling near cookmlone in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both reach-in coolers by pizza oven soiled.

Basic - Stored food not covered. In walk-in cooler uncover tomatoes sauce, soups. Operator covered the foods. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting boards on cook line heavily soiled. Warning - From follow-up inspection 2024-09-18: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By handwash sink by salad station. Warning - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles near cook line. Warning - From follow-up inspection 2024-02-27: Time Extended

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 - 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.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put cap on. Corrected On-Site

Basic - In-use knife stored in cracks between reach-in coolers in pre table in kitchen line. Operator removed knife. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen counter top. Operator removed wet cloth. Corrected On-Site

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. Observed 2 out of 10 food handlers certification expired.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee wearing no hair restraint while handling food. Operator put cap on. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in pizza station counter. Operator removed wet cloth. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs over beef in walk in cooler. Operator removed eggs under beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (48F - Cold Holding) and diced tomatoes (50F - Cold Holding) in reach in cooler by pizza station for 2 hours per operator. Educated operator on time as a public health control and emailed forms. Operator added ice to unit. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink by pizza station at 80F for 5 minutes. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dust and rust accumulation in kitchen line.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed drink with open container. Operator put lid on beverage container. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between cracks between reach in cooler in front of grill kitchen line. Operator removed knife. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves with accumulation of food residue. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken over cooked meatballs. Operator removed raw chicken and placed it under cooked meatballs. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meat sauce at 126F hot holding. Operator put meat sauce to reheat . Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in front of pizza station at 80F over 3 minutes.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler fan covers with dust accumulation.

Basic - Employee with no hair restraint while engaging in food preparation. Observe employee with no hair restraint . Employees wore caps. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler with accumulation of food residue.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet cloths in bar area. Operator removed wet cloths. Corrected On-Site