EVO ITALIAN

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 fish at tall stainless reach in cooler in prep/storage area. Operator stored products properly. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Vodka sauce (cream and tomato) made 10/14 at tall stainless reach in cooler in prep/storage kitchen. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with heavy accumulation of food debris. Operator cleaned and sanitized can opener blade. Observed black mold like substance on cutting boards throughout kitchen. Corrective Action Taken Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked short rib in reduced oxygen packaging at stainless reach in cooler in prep/storage kitchen. Operator placed date and time of ROP for product. Observed Raw steak in reduced oxygen packaging at stainless reach in freezer in prep/storage area. Operator placed date and time of ROP for product. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. On cutting boards throughout kitchen. Warning

Basic - Hole in or other damage to wall. Holes in wall by hand wash sink near back door to kitchen, by employee restroom in prep/storage area. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. At salad station cooler. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Marinara made 12/30 observed in reach in cooler in dry storage area. See stop sale.

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. diced tomatoes (49F - Cold Holding); butter (50F - Cold Holding); ricotta (48F - Cold Holding); cut escarole (51F - Cold Holding); cooked artichokes (51F - Cold Holding) Observed in low boy cooler across from cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (49F - Cold Holding); butter (50F - Cold Holding); ricotta (48F - Cold Holding); cut escarole (51F - Cold Holding); cooked artichokes (51F - Cold Holding) Observed in low boy cooler across from cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets. Not available at time of inspection.Repeat Violation Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by ice machine in dry storage area. Corrected On-Site Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Ribeye in reduced oxygen packaging from 12/31 at reach in cooler on cook line, beef tenderloin in reduced oxygen packaging at reach in freezer in dry storage area. Per operator, reduced oxygen packaging is conducted onsite for these items. Please email DHR.specialprocess@myfloridalicense.com for information regarding HACCP Plan. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked spaghetti made 1/4 no date mark at reach in cooler in dry storage area. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over spinach at reach in cooler on cook line. Operator stored properly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not in order by date. Educated operator on shellfish tag procedures.

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. Vomit and diarrhea clean up procedure sent to operator.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer at dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by ice machine.

Intermediate - No soap provided at handwash sink. At hand wash sink by ice machine.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is using reduced oxygen packaging in house for ribeye and ny strip steak. No date marking on steaks to verify packing date. Please contact Jose Quinones at Jose.quinones@myfloridalicense.com for information on how to submit a HACCP plan to DBPR.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked linguine made 9/10 not labeled in tall reach in cooler in prep area. Operator labeled product. 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. Dishwasher (Chlorine 0ppm); operator switched to three compartment sink; Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored above green peas commercially packaged in reach in freezer at prep station Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (54F - Cold Holding); stock (54F-Cold Holding ); Demi glaze (54F- Cold Holding) at cook line As per operator foods not prepared or portioned today; foods out of temperature for 1 hour; educated on TPHC ; emailed form; operator placed foods on TPHC to be discarded at 8:30 pm; pasta (49-53F - Cold Holding) butter (76F - Cold Holding); reach in cooler at cook line ; as per operator food not cooked or prepared today; food double panned; as per operator food out of temperature for less than four hours; operator switched pans; and placed food in reach in cooler to quick chill Corrective Action Taken

Intermediate - Clam tags not marked with last date served.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- lasagna and cooked pasta cooked on Saturday not dated; operator dated; Corrected On-Site

Basic - Employee beverage bottle next to flour and egg wash containers - on the rack at cook line

Basic - Employee drinking bottle of water in a food preparation area. Operator educated employee

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at prep station Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues - all at cook line