TERRA NOSTRA RISTORANTE INC

High Priority - Pesticide-emitting strip present in food prep area near clean equipment at bar. Operator placed strips on bottom. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored over container of cheese in walk in cooler. Operator switched containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese 50F cold hold, Gorgonzola cheese 50F cold hold less than 4 hours in salad prep reach in cooler. Operator turned down reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink next to walk in cooler. Educated operator on hand wash only. Operator removed container. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. 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. 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 backpack stored on shelving near food items in dry storage.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed leaf blower stored on canned food in dry storage.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at end of cook line used to fill container.

Basic - Current Hotel and Restaurant license not displayed. Educated operator on displaying current license. Repeat Violation

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

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

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

High Priority - Pesticide-emitting strip present in food prep area. Operator removed strip. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon 45F cold hold, raw shrimp 46F cold hold less than 4 hours. Operator double panned foods with ice and filled in in empty spaces in drawer reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges store in hand wash sink in beverage wait station.

Basic - Current Hotel and Restaurant license not displayed.

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 counter near ice bin. Operator removed cellphone. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris underneath microwave oven. Operator cleaned shelving. 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 container of raw frozen fish stored over French fries. Operator placed raw fish on bottom. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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 precooked frozen beef not date marked. Operator date marked food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw salmon 50F cold hold, raw shrimp 48F cold hold less than 4 hours. Operator filled in empty spaces, turned down reach in cooler, and put bags of ice on top of time/temperature control for safety foods. 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. Provided operator with written procedures. Corrected On-Site

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. Operator completed forms before leaving inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling bottles. Operator labeled bottles. Corrected On-Site Repeat Violation

Basic - Accumulation of pink/slime-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. Operator cleaned before leaving inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tile in women's restroom.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks.

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in dry storage.

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Basic - Plumbing system in disrepair. Observed vacuum break at mop sink in disrepair. Educated operator on fixing vacuum breaker. Repeat Violation

High Priority - Observed dead cricket on floor in dishwash area. Operator discarded cricket. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris. Can opener and behind slicer blade. Operator cleaned. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Meatballs.

Intermediate - Oyster tags not marked with last date served.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at end of cook line. Operator placed paper towels at hand wash sink. Corrected On-Site

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. Raw animal foods must be fully cooked prior to service. Operator posted before leaving inspection. 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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Beverage/wait station. Operator labeled. Corrected On-Site

Basic - Accumulation of gray/mold-like substance in the interior of the ice machine/bin. Operator cleaned. 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.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Observed broken floor tiles at end of cook line and in dishwash area. Repeat Violation

Basic - Plumbing system in disrepair. Observed backflow preventer at mop sink in disrepair. Repeat Violation

High Priority - Container of medicine improperly stored on shelving near food items. Operator removed. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash at end of cook line. Operator fixed. 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.

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

Basic - Observed broken tiles on floor in dishwash area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site

Basic - Plumbing system in disrepair. Observed back flow preventer on mop sink in disrepair.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw fish stored over sauces in walk in cooler. Containers switched to bottom. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom. 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. Packages of fish opened before leaving inspection. Corrected On-Site Repeat Violation

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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler at end of cookline.

High Priority - Container of medicine improperly stored near food items served to public. Medicine properly moved. Corrected On-Site

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 barehand contact with ready to eat lemons/limes at bar. Educated employee. Employee washed hands and put on gloves before leaving inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed packaged raw beef roast stored over ready to eat sauces in walk in cooler. Corrected On-Site

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. Raw animal foods must be fully cooked prior to service. Provided operator with Oyster Advisory and operator posted advisory before leaving inspection. 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. Packages of fish opened before leaving inspection. Corrected On-Site

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

Basic - Ice buildup in ice cream reach-in freezer.

Basic - Ice scoop handle in contact with ice. Corrected On-Site