AMICIS CATERED CUISINE

High Priority - Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade spray bottle containing water on cookline. Operator dumped water out of spray bottle. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 2 ovens, tilt skillet, stove, hot holding units in establishment that are not on plans. There are significant changes. There is a walk in freezer in the warehouse area that is not on the plans. Warehouse area has concrete, unsealed floors. Warehouse that is not in use on plans contains food and equipment. 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. Operator has not submitted HACCP plan for reduced oxygen packaging of cheese, cut lettuce, cooked artichokes, ham, and roast beef, and multiple frozen items listed in the stop sale such as various chicken dishes, seafood, steak, crab stuffing, sausage, pork, lasagna, chickpeas. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in warehouse area is not smooth or easily cleanable. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Large hole in ceiling with exposed insulation in storage area. Warning

Basic - Floors not maintained smooth and durable. Unsealed concrete in warehouse area. Warehouse area is used for food storage, equipment storage and has a walk in cooler and 2 reach in coolers. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Employees cutting carrots, zucchini and squash that has not been washed. Discussed with manager and employee. Employee's washed vegetables. Corrective Action Taken Warning

Basic - Stored food not covered. Chocolate in walk in cooler. Operator covered chocolate. Corrected On-Site Warning

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. Shrimp, sausage, steak, chicken and other food items listed in stop sale. Operator is reduce oxygen packaging cheddar cheese, Swiss cheese, Monterey Jack, and provolone. Cheese was in reduced oxygen packaging for less than 48 hours. Operator removed cheese from package at time of inspection. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above cut onions in walk in cooler. Discussed proper food storage. Warning

Gas canisters located inside of the building. For reporting purposes only. Gas canisters being held in storage area containing food, single service items and extra equipment.

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First run 0ppm chlorine. Second run 50ppm Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-08-08: Dishmachine 0ppm. Operator ran dishmachine 4 times. Last test was 10ppm. Operator is to use 3 compartment sink until dishmachine is working properly Admin Complaint

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mac n cheese sauce prepped on 5-26-24,Alfredo 5-21-24. See stop sale. Warning - From follow-up inspection 2024-08-08: Dolmades date marked 4/4/24. Operator states they have been in the walk-in cooler in reduced oxygen packaging since that date. See stop sale Admin Complaint

Intermediate - - From initial inspection : 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 vacuum packaging commercially processed cheese, raw meat, sauce, crab meat, sausage without plan or correct date marking. Operator is using the cool chill method for sauces. Operator stated the food is vacuum packaged, then placed in the freezer until ready for use, then is thawed. Food is held in vacuum packaged seal in the freezer. Warning - From follow-up inspection 2024-08-08: Operator is using reduced oxygen packaging for cheese, deli meats, Dolmades Operator is using soux vide process without approved HACCP plan Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On drop plate of machine. Repeat Violation Warning - From follow-up inspection 2024-08-08: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm chlorine - run three times . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2023-10-31: Dish machine is not in use until repairs are complete . The triple sink is set up for use - 100 ppm chlorine . Eco lab dish machine service is scheduled for the following day and service provider was unable to schedule an earlier date. Dish machine will be observed at next visit Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Alfredo sauce at 52 F at 11:40 am cooling in deep containers placed in walk in cooler at 3:30 pm the previous day - reviewed proper cooling methods and procedures with manager - manager discarded food

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. See stop sale. - Alfredo sauce at 52 F at 11:40 am cooling in deep containers placed in walk in cooler at 3:30 pm the previous day - reviewed proper cooling methods and procedures with manager - manager discarded food Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food ( cooked vegetables) prepared onsite and held more than 24 hours not properly date marked in walk in cooler - employee date marked Corrected On-Site

Basic - Stored food ( artichokes in sauce, cut potatoes ) not covered in walk in cooler - employee covered food Corrected On-Site

Intermediate - No paper towels or mechanical hand drying devices provided at handwash sinks in kitchen area - employee placed paper towels in both dispensers Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on shelf in storage room - manager labeled bottle Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on shelf in dish washing area in kitchen

Basic - Employee ( cook ) with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container in cook line area - drinks relocated Corrected On-Site

Basic - Food ( bulk containers of panko ) stored on floor in dry storage room -manager relocated food Corrected On-Site

Basic - Stored food ( bulk bags of corn starch and rice flour) not covered in storage room - manager covered food Corrected On-Site

Basic - Unwashed fruits/vegetables ( strawberries ) stored with ready-to-eat food ( prosciutto ) in walk in cooler - manager rearranged food Corrected On-Site

Class K Portable fire extinguisher gauge in red zone. For reporting purposes only. Repeat Violation

High Priority - Four Dented cans of crushed tomatoes present on shelf in dry storage room . See stop sale. Manager segregated cans for return 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. Milk opened previous 2 days in walk in cooler - manager voluntarily discarded milk Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled interior of warmer - heavily soiled slicer blade on prep table - manager cleaned slicer and slicer blade ( corrected on site)

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 9/2021

Basic - Damaged food not properly segregated. Four Dented cans of crushed tomatoes present on shelf in dry storage room- manager segregated cans for return Corrective Action Taken

Basic - Food ( boxes of fries, seafood ) stored on floor In walk in freezer in kitchen and walk in freezer in warehouse - manager relocated boxes of food Corrected On-Site

Basic - Hole in or other damage to wall near walk in freezer in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom in warehouse Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled , mold-like build up of shelves in walk in cooler Repeat Violation

Basic - Stored food ( containers of sauces ) not covered in walk in cooler - manager covered food Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water on storage rack in kitchen not labeled - manager labeled bottle Corrected On-Site

Portable fire extinguisher ( class K) gauge in red zone near kitchen hand wash sink . For reporting purposes only.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Roberto with no certified food manager training - hired 8 months previously - Robert CFM on duty - From follow-up inspection 2022-04-08: Time Extended