IL CIELO

Intermediate - Spray bottle containing toxic substance not labeled. At dish table. Operator labeled as degreaser. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser behind bar has a build up inside nozzle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg whites stored directly over ready to eat chocolate in walk in cooler. Operator moved food to proper storage. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water in shelf above make table on cooks line. Operator discarded drink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna offered in the menu but not designated as raw. Operator placed asterisk next to tuna on menus during inspection. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator conducting sous vide on site without an approved HACCP plan. Provided operator template and Special Process hand out. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and back pack stored on shelf in dish area with clean food service items.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing FOD without a hair restraint. Employee put on hair net. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Number 10 can of tomato ketchup with a dented rim.

High Priority - Food with mold-like growth. See stop sale. Food container in dry storage room with a panko/cheese mix with a mold like substance inside.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (48 F - Cold Holding). Per operator pork had been removed from walk in cooler 2 hours prior. Operator moved back to walk in cooler to rapidly cool. Corrective Action Taken

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator cooking and placing ribs under reduced oxygen packaging without an approved HACCP plan. Repeat from 01-31-2023 Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not all dated with last date served.

Intermediate - No soap provided at handwash sink. No soap at hand sink by dish machine. Operator replaced batteries. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Three CO2 cylinders behind bar nor 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. Tuna still under reduced oxygen packaging (ROP) after thawing. Operator removed from reduced oxygen packaging . Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored with food service items. Operator removed purse Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One employee working in kitchen with food without a hair restraint. Operator put on hat. . Repeat from 01-31-2023 Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Food container with old label on it inside reach in cooler.

Basic - Soiled dry wiping cloth in use. On cooks line. Operator removed cloth. Corrected On-Site

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine outside back door not secured.

Observed electrical wiring in disrepair. For reporting purposes only. Timer next to walk in cooler door with exposed wiring.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator fully cooked ribs and placed under reduced oxygen packaging on 01-27-23. Food has been under reduced oxygen packaging for 4 days at time of inspection.

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 DBPR HR 5030-104 Corrective Action Taken

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

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. Provided operator employee reporting DBPR Form HR 5030-103 Corrective Action Taken

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Ribs fully cooked packaged cold not labeled with date

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 145 F)

Basic - Carbon dioxide/helium tanks not adequately secured. Small CO 2 cylinder by beverage station. Repeat from 06-23-2022 Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One employee working on cooks line without a hair restraint.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 158 F); Operator set up three compartment sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cherry to tomatoes (47 F - Cold Holding). Operator iced down time/temperature controlled for safety foods. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Under hand sink in the kitchen. Operator labeled bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar unsecured as well as in wait station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on shelf above cooks line. Operator removed keys. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of employee soda in reach in cooler at sauté station. Operator removed drink. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47 F - Cold Holding); grouper (51 F - Cold Holding). Per operator fish had just been portioned an hour prior and iced down fish to cool to below 41 F. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not dated with last date service.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located outside has a build up of a mold like substance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottles of water in a reach cooler. Operator moved beverages. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed a dry soiled cloth in use on a prep table.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in a working container without a label. Operator labeled food. Corrected On-Site