CAFFE ABBRACCI

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Clean utensils stored between equipment and wall. Observed knives at dishwashing area between wall and equipment.

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

Basic - Ice scoop handle in contact with ice. Front bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen fan soiled.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Slicer at salad station soiled. For can opener. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed at coffee station hand wash sink blocked by a gatorade

Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink in cook line knife and a food hammer stored inside hand sink. Chef removed utensils. Corrected On-Site

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled at reach in cooler at bar station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at cook line personal phones on prep tables.

Basic - Faucet/handle missing at plumbing fixture. At prep sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease underneath hand sink at cook line.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee in charge of dishwashing area changed water at three compartment sink.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen.

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

Basic - Worn, torn and/or soiled floors/carpeting. Observed at coffee station, salad station underneath equipments.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Chef touching dirty dishes and touching clean dishes without changing gloves and washing hands. Repeat Violation Admin Complaint

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching pants and touching clean plates without changing gloves and washing hands. Operator was trained by Inspector how to wash hands properly. Employee changed gloves and washed hands. Corrected On-Site Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw mussels inside reach in cooler at the end of cook line. Operator stored products correctly. Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee delivering dirty dishes and handling clean plates without washing hands. Operator was trained by Inspector how to wash hands properly. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (70 F - Cold Holding) at cook line. As per Operator container have been outside for 2 hours. Operator placed container inside reach in cooler for rapid cooling. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade inside kitchen. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed pasta containers stored inside hand wash sink in kitchen. Operator removed containers. Corrected On-Site Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottle with Windex not labeled inside employee restroom. Operator labeled spry bottle. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employee restroom. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed aluminum container stored inside ice machine. Operator removed container. Corrected On-Site Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed both cutting boards on reach in cooler and steam table. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic containers stored on shelf inside kitchen. Operator stored containers in order to air dry. Corrective Action Taken Repeat Violation Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Food stored on floor. Observed bread bags stored on Office floor. Operator removed bags from floor. Corrected On-Site Warning

Basic - Ice bucket/shovel stored on floor between uses. Observed by kitchen entrance. Operator removed buckets from floor. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 80°F inside desserts prep area. Operator removed water. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled white microwave interior on shelf inside kitchen. Repeat Violation Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing shield by employee restroom. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled flour container by hand wash sink inside kitchen. Operator replaced flour container. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior by cook line. Repeat Violation Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket with sanitizer stored by food on reach in cooler in kitchen. Operator removed bucket and stored it properly. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler in desserts prep area. Warning

Basic - Uncovered food stored near sink exposed to splash. Observed chicken and beef containers not covered inside Walk in cooler. Operator covered containers. Corrected On-Site Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed flour and salt containers unlabeled stored by hand sink and desserts prep area inside kitchen. Operator labeled container. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changing tasks from dirty equipment to clean es or food at kitchen without hand wash.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. All prep tables must be sanitized.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, slicer, opener, food containers soiled.

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 - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in most of the units at kitchen.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensils stored in a dirty rack at kitchen.

Basic - Clean utensils stored between equipment and wall. Knife at disposal area.

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

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

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

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed equipments, handles, gaskets, crevices, all soiled with food debris at kitchen.

Basic - Objectionable odors in bathroom or other areas of the establishment. Smell awful by the kitchen entrance, bread bin, clean linens and coffee station.

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Three compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the kitchen and adjacent areas/ rooms within the kitchen with food debris.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.