PREZZO

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. 1. Ware washing employee rubbed eye then went to prep area and touched clean clear food containers, reviewed hand washing with operator. Corrective Action Taken

Basic - Ceiling vents soiled with accumulated food dust above rear exterior kitchen door.

Basic - Cove molding at floor/wall juncture missing at pantry station west side wall.

Basic - Cutting board has cut marks and is no longer cleanable at cook line. Repeat Violation

Basic - Other damage to wall at pantry station north wall behind flip top unit on the left side.

Basic - Water leaking from faucet at triple sink.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched pants and then proceeded to wrap onions in container without washing hands. Discussed with operator. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk 45F at wait station cooler. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator chose to discard with time left on clock. 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 fries 116F stored in fryer under no temperature control. Per operator food held in fryer Les than four hours. Operator chose to discard with time remaining. 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.

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

Basic - Ice scoop handle in contact with ice at bar area. Operator removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed fly device stored over clean cups at coffee station. Operator removed. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment and begin handling utensils without first washing hands. Instructed employee to wash hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breading station: liquid egg (60F - Cold Holding) being held less than 2 hours. Operator placed in ice bath with ice covering to the level of food, retook temperature at 46F 1 hour later. Discussed time as a public health control and provided written plan cooked pasta (74F - Cold Holding) being held at steam table for soup. Operator states item has been out for approximately 1.5 hours. Operator placed in ice bath Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked garlic in oil (120F - Hot Holding) at bread station. Operator states item has been in holding cabinet for approximately 1.5 hours. Operator reheated to 165F and turned up steam table Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

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 operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled

Basic - Cove molding at floor/wall juncture broken/missing. Observed at salad station

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 80F at pizza station. Operator removed, discarded water and cleaned and sanitized utensils Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on ware storage shelving Warning - From follow-up inspection 2023-12-07: Next unannounced Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave building then re enter building and handle knives without first washing hands. Discussed with operator. Operator instructed employee to wash hands Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Cut lettuce, arugula stored in direct contact in can liners at salad line. Operator removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese stuffed olives (59°F-61°F) at bar area being held in garnish tray. Operation states item has been out for approximately 1.5 hours. Operator moved to reach in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bread station cooked whole garlic in oil (121°F - Hot Holding) being held less than 2 hours. Operator reheated to 165°F and turned up warmer Corrected On-Site

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. canned clams cooling since 9:30am (12:05) ambient cooling (59F - Cooling); canned clams ambient cooling (1:05) (54F - Cooling) being cooled in cook line flip top. Based on current cooling rate item will not reach 41°F at the end of 4 hours, operator moved to reach in freezer to quick chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar used as dump sink as evidenced by strainer/straws/ice in hand wash sink. Operator removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while ware washing, then proceed to cook line while still eating. Discussed with operator

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with clean wares in ware washing area. Operator removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while food handling. Employee removed Corrected On-Site

Basic - Ice buildup in reach-in freezer. Observed at ice cube freezer at bar

Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Can liners used to stores lettuce/greens at salad station. Operator removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken meatballs stored above raw beef meatballs in walk in cooler. Operator flipped Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (57F - Cold Holding) being held at breading station on top of ice. Ice not covering sides of pan to the height of the food. Operator states item has been out for two hours. Operator iced liquid eggs butter for bread (69F - Cold Holding) being held at bread station. Operator states that item has been out for 2 hours. Discussed tphc with operator. Provided written procedure. Operator time marked item to be discarded at the end of four hours Corrective Action Taken

Intermediate - Clam/mussel tags not marked with last date served. Discussed proper procedure with operator

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed one employee washing his hand in the 3 compartment sink. Discussed proper hand washing with operator

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

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door handle on cook line. Operator removed Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chef fixed sanitizer line 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. Employee touched Bread with bare hands

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live small flying insect seen hovering in kitchen. Chef killed flying insect and sanitize area.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Basic - Ice scoop handle in contact with ice.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Bar

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. Handle dirty utensils then removed clean utensils from Dishwasher without washing hands. Repeat Violation

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

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. Dishwasher

Intermediate - Handwash sink used for purposes other than handwashing. As dump sink. Pieces of Lemon dumped in sink

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

Basic - Bowl or other container with no handle used to dispense food. Tumbler used to scoop ice

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar

Basic - Stored food not covered. Cakes in Cooler at SAlad station

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....French toast batter with raw egg wash above cooked chicken, octopus in walk in cooler. Employee moved batter. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....pizza sauce date marked 12/3/, arrabiata sauce 12/3, bacon fat 11/17 at walk in cooler . Stop sale issue. Employee discarded food Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....pizza sauce date marked 12/3/, arrabiata sauce 12/3, bacon fat 11/17 at walk in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...quinoa 50°, goat cheese48°, balsamic 49°, Cesar dressing 50°, cooked vegetables 49°, beans 50°, cut tomatoes 47°, cut cabbage 49°, mozzarella cheese 45°, artichoke 47°, in flip top reach in cooler at pantry station . Food being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...quinoa 50°, goat cheese48°, balsamic 49°, Caesar dressing 50°, cooked vegetables 49°, beans 50°, cut tomatoes 47°, cut cabbage 49°, mozzarella cheese 45°, artichoke 47°, in flip top reach in cooler at pantry station . Food being held more than four hours. Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times blocked by big pans at dishwashing area.

Intermediate - Handwash sink used for purposes other than handwashing.....dumped ice in handwashing at dishwashing area, stored containers in prep station, cut leafy in handwashing sink at cook line . Employee cleaned. Repeat Violation Admin Complaint

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

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

Basic - Equipment or utensils not designed or constructed in a durable manner...broken ice bucket. Repeat Violation Admin Complaint

Basic - Stored food not covered....French toast batter.

Intermediate - Handwash sink used for purposes other than handwashing...stored container in handwashing sink at bar and dishwashing area and Ice dumped in handwashing sink at prep station.Employee moved. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths...chlorine test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station. Repeat Violation

Intermediate - No soap provided at handwash sink at prep station .

Intermediate - Spray bottle containing toxic substance not labeled...blue liquid spray bottle. Employee discarded. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in quinoa at salad station. Employee moved . Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner...broken ice bucket. Employee discarded ice bucket. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong , scoops at 112°, F . Employee moved utilities. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employeesat prep station. Repeat Violation