VALENCIA SHORES BISTRO

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server, wearing gloves, drop off bus bin full of dirty dishes to dish pit. Server then put toast in toaster for guest, no hand wash. Explained to manager to relay proper handwashing procedures to employee. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at either hand wash sink, in kitchen. Operator provided. Corrected On-Site Repeat Violation Warning

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. Emailed food employee reporting agreement form to operator. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup stored on food prep station at cook line. Operator properly stored. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed server cell phone stored on cutting board next to toaster, at cook line. Employee removed. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and flip top cooler, at cook line. Operator removed. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler cutting board, at cook line. Operator removed. Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and after without washing hands handled clean and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site Warning

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. Employee wiped hands on visibly soiled cloth on waist band of apron and after without washing hands employee handled clean plate to assemble customer meal, discussed with operator employee washed hands. Corrected On-Site Warning

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 soiled dishes in sink and after without washing hands employee removed clean and sanitized dishes from dish machine, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above stuffed crepes, discussed with operator who corrected storage of products. Corrected On-Site Warning

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. In flip top cooler at front counter portioned butter (52F - Cold Holding); portioned cream cheese (50F - Cold Holding) per operator product not portioned or prepared today and left in unit overnight see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at front counter portioned butter (52F - Cold Holding); portioned cream cheese (50F - Cold Holding) per operator product not portioned or prepared today and left in unit overnight see stop sale. In kitchen on preparation table cooked sausage (60F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1.5 hours, discussed with operator who moved product to reach in cooler. Corrective Action Taken Warning

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. Reviewed with operator and sent clean up poster to operator via email. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to food preparation table In back of kitchen used to store water hose, discussed with operator who removed hose. Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire hot temperature measurement device. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink next to food preparation table in back of kitchen, discussed with operator who provided paper towels. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Discussed with operator to print and display license. Warning

Basic - Food stored on floor. In walk in cooler multiple bins of cooked food products stored on floor, discussed with operator who removed products from floor. Corrected On-Site Warning