BUONASERA RESTAURANT

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and after without washing hands employee handled container of pistachios, discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw shrimp stored above cooked artichokes, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In reach in cooler at cook line raw chicken stored above raw fish, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In kitchen can of WD40 grease stored on top of cans of tomatoes, discussed with operator who removed can. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone leaning on customer clean and sanitized plates to watch tv show, discussed with operator employees removed phones. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees not wearing hairnets or restraints, discussed with operator.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles, discussed with operator who removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in front of deep fryers no hand washing sign, emailed copy of hand washing sign to operator to print and post.

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. Employee wiped hands on soiled towels and touched clean plates without washing hands ; educated ; employee washed hands ; Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat at room temperature; moved inside walk-in cooler Corrected On-Site

Intermediate - Handwash sink at dishwasher used for purposes other than handwashing- dishes stored inside Removed Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Sous Vide duck not dated; establishment is removing food from the package within 48 hours; as per operator food sous vide last night; food dated Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw pork in walk-in cooler; Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (83F - Cold Holding)on prep table at cook line; as per operator butter left outside; food out of temperature for approximately 30 minutes; food not prepared or portioned today; food put back inside cooler; Corrective Action Taken

Intermediate - Clams tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw Veal and lamb in ROP not dated; as per operator ROP for about 24 hours; adviser to remove from packaging or date;

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over cooked duck in walk-in cooler; food stored properly Corrected On-Site Repeat Violation Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- on the rack at dishwasher

Basic - Equipment and utensils not properly air-dried - wet nesting- on the rack by dishwasher

Basic - Food stored on floor- bucket of peeled potatoes in walk-in cooler; Stored properly Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over Sous vide duck in walk-in cooler; operator stored properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting board at cook line;

Intermediate - Handwash sink at cook line used for purposes other than handwashing- discarding food - presence of parsley inside the sink

Basic - Food stored on floor- octopus in walk-in cooler Advised to store properly

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at 87 F at cook line; removed 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 working with washed basil with no gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara kept on walk in cooler overnight with temperature of 48F, duck kept on walk in cooler overnight with temperature of 45F, cooked potatoes kept on walk cooler overnight in walk in cooler with temperature of 47F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara kept on walk in cooler overnight with temperature of 48F, duck kept on walk in cooler overnight with temperature of 45F, cooked potatoes kept on walk cooler overnight in walk in cooler with temperature of 47F. Fresh mozzarella kept on pantry cooler with temperature of 47F. Linguine kept on reach in cooler across from oven with temperature of 54F, sausage kept on reach in cooler across from oven with temperature of 54F. Clams kept on reach in cooler across from oven with temperature of 51F. The items from cook line that were kept for less than 4 hrs were taken to freezer. Corrective Action Taken

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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Storage of utensils/wooden spoon/kitchen/corrective action taken/operator removed utensil. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt/kitchen/corrective action taken/operator labeled food. Corrected On-Site

High Priority - Container of medicine improperly stored. Above prep table/kitchen/corrective action taken/operator stored medicine in proper area. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/kitchen

Basic - Food stored on floor. Octopus/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Stored food not covered. Eggplant rolls Toni/walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom/corrective action taken/operator installed paper towels. Corrected On-Site

Basic - Stored food not covered. Sauce/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site