PISTACHE

Intermediate - Can opener soiled with food debris. Operator washed and Sanitized. Corrected On-Site

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/

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 70 degrees. Operator removed water. Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed by ice machine. Repeat Violation

Basic - Ceiling tile missing. Observed plastic containers near convection oven

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop standing water at 90F

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed by ice machine.

Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. Operator washed and sanitized. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed oil not labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator washed and sanitized Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe octopus ROP NOT FROZEN BEFORE PUT IN ROP.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe octopus ROP NOT FROZEN BEFORE PUT IN ROP.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe with Mahi. Operator broke ROP Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observe by convention oven. Operator removed. Corrected On-Site

High Priority - Wine bottles stored in ice used for drinks. Operator fill other bar ice bin with ice for drinks Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at walk-in refrigerator butter,yogurt,beef, cream,soup,sauce,beef, cooked vegetables,fish, cooked meat,chicken (44-45F - Cold Holding). Operator called for service and ice food. 2) observe at speed rack on cook line ham sandwich,quiche,escargot (55-72F - Cold Holding). Operator stated that they forgot to put in refrigerator when setting up the flip top refrigerator and returned to refrigerator. 3) observe at bar Blue cheese olives (63F - Cold Holding) , operator stated less then 1.5 hours. Operator placed back in refrigerator. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-09-10: 1) walk-in refrigerator all tcs food 41°F 2) not observe at this time. 3) blue cheese olives 52°F Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen. - From follow-up inspection 2022-09-10: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2022-09-10: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket. Corrected On-Site - From follow-up inspection 2022-09-10: Time Extended

High Priority - Dented cans present. 8.5 lb can of mustard dented at the seam in dry storage. See stop sale.

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 observed slicing string beans for salads with barehands. Educated employee on barehand contact. Employee washed hands and put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (54F - Cold Holding) stored on top of reach in #3 across from stove. Per operator, eggs were taken from walk in 2 hours prior. Eggs stored above rim line /not submerged in make table. Lid kept open. Operator moved eggs to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sliced Tomatoes identified on TPHC procedure not time marked. Per chef, tomatoes have been out for 2 hours. Operator time marked. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw burger (64- Cooling) at 1:10 pm to 59 F at 2:10 pm since 11 am in reach in #1 across from stove. At this rate food will not reach 41F. Food observed wrapped and stacked above rim level. Operator moved to freezer to quick chill. Corrective Action Taken

Intermediate - Spray bottle containing sanitizer solution not labeled. Operator labeled. Corrected On-Site