CIELO RESTAURANT

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 bacon atRIC drawers under grill.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum chlorine concentrations. Coached staff on correct procedure.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed chlorine test strips expired.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no service date on ice machine filters.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled over slicer area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white upright RIF at storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC across from DM.

Basic - No copy of latest inspection report available.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink(Quaternary 0ppm), chef replaced solution final reading Triple Sink (Quaternary 200ppm). Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hallway by kitchen entrance door. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed cooler blocking HWS at kitchen entrance. Chef removed. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed by dishwasher.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside by kitchen entrance. Repeat Violation

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

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum hamburger cooking temperature, coached employee.

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 to person in charge via email. Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic dishwasher trays stacked on top of hand washing sink at kitchen entrance, cook removed. Corrected On-Site

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

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired chlorine chemical test kit on 04-2019.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler by 3 compartment sink no date marked, as per cook for more than 24 hours prior.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at cook line shelf.

Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F on top of reach in cooler at cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in no reach in coolers.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. Warning - From follow-up inspection 2024-04-16: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door. Time Extended

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored over sour cream and pico de gallo at cook line.

Intermediate - Clam/mussel tags not marked with last date 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in dry rice.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wiping cloth stored next to the hand wash sink.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-06-07: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Time Extended

Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2023-06-07: No container installed for catching grease from hood drip tray. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef cooked chicken wings and vegetables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (54 - Cold Holding); sour cream (64 - Cold Holding) at prep reach in cooler across from cook line. Instructed chef to place in reach in freezer for rapid cooling. Corrective Action Taken

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

Intermediate - Establishment not maintaining clam/mussel tags for 90 days.

Intermediate - No soap provided at handwash sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to manager. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the time of the inspection observed cooked octopus with potatoes missing date marking as per manager food item was prepared on previous day.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle stored in sugar touching food.

Basic - Interior of ice machine/bin soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

Basic - Wiping cloth sanitizing solution stored on the floor.