PESCATORE RISTORANTE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top reach in cooler; cut lettuce (52F - Cold Holding); cooked artichoke (50F - Cold Holding). Operator stated not prepared or portioned today, left cooler door ajar for less than 1 hour prior, closed door, moved to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza make top cooler; cooked meatballs (44F - Cold Holding); house made tomato sauce (44F - Cold Holding). Operator stated not prepared or portioned today, checked temperature prior to inspection, right side door was not closed properly less than 1 hour prior, all other items maintained proper temperature, closed door. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; milk, no date marked after. Operator stated milk opened 2 days prior, applied date mark. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled. Operator labeled. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In kitchen bottle of hydrogen peroxide stored directly above bottles of various sauces. Discussed with operator who removed bottle of hydrogen peroxide.

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. Discussed with operator and provided clean up poster via email.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Double door low boy; house made marinara (50F - Cooling). Operator stated marinara cooling overnight, did not reach 41F within 6 hours. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At Double door low boy; house made marinara (50F - Cooling). Operator stated marinara cooling overnight, did not reach 41F within 6 hours. See Stop Sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw salmon stored over cooked lobster. Operator moved cooked lobster above salmon. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (cleaning chemical) not labeled. Advised Operator to label bottle.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle submerged in flour. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw veal stored on top of keg. Operator moved raw veal to shelf. Corrected On-Site

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. At Cook line flip top cooler; sliced mozzarella (47F - Cold Holding); cut tomatoes (45F - Cold Holding). Operator stated not prepared or portioned today held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; sliced mozzarella (47F - Cold Holding); cut tomatoes (45F - Cold Holding). Operator stated not prepared or portioned today held in cooler overnight. See Stop Sale.

High Priority - Toxic substance/chemical improperly stored. At bar; chemicals stored in liquor rail with liquor bottles. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line lift top cooler; opened employee water bottle stored in cooler with food to be served to public. Operator removed. Corrected On-Site

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. Emailed one

Basic - Covered waste receptacle not provided in women's bathroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sliced chicken 52°, clams 54° in flip top reach in cooler being held less than four hours. Employee ice down on clams ,chicken moved to freezer . Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice, stored cup in handwashing sink at bar. Operator moved cup. Corrected On-Site

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.

Basic - Ice scoop handle in contact with ice... operator moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...blocked by big garbage can at kitchen. Employee moved Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by the dishwashing sink and women restroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (45F - Cold Holding)in reach in cooler next to pizza ovens. As per operator food not portioned today. Food out of temperature for less than 4 hours. Food moved to walk-in cooler. Corrective Action Taken 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. Marinara not properly date marked. Operator claims made Saturday.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored adobe shrimp in reach in freezer at cook line. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (48°F - Cold Holding); soup (48°F - Cold Holding) in 3 door reach in cooler at cook line. Food not prepared or portioned today. Door left open. Food out of temperature for less than four hours. Operator moved walk-in cooler to quick chill. Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line. Operator provided. Corrected On-Site

Basic - Food stored on floor. Bag of mussels stored on the floor in walk-in cooler. Operator stored properly. Corrected On-Site