CASA LUDOVICO

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in bar dispensing only 10ppm of chlorine sanitizer. Instructed operator to use dish machine in kitchen or three compartment sink until repaired, Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting boards soiled with debris Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar used to dump liquids. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in wait station and in bar. Operator added towels. Warning

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in women's room. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen soiled with debris, Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink in bar and in wait station, Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil unlabeled in kitchen. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle in dish area..

Basic - In-use tongs stored on equipment door handle between uses.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by prep table, operator moved prep table Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Stored cutting boards have cut marks and can longer be properly cleaned.

Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting boards used under coffee grinder.

Basic - Working containers of food removed from original container not identified by common name.squeeze bottles contains food removed from its original container not labeled.ed with common name

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked meatballs. Operator moved meatballs to upper shelf.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink being used to fill pitcher with water. Discussed the need to use hand wash sinks for washing hands only. Repeat Violation

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.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards stored clean deeply grooved. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on cooks line held in standing water. Discussed the need to stor utensils in water that is a minimum of 135F.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line employee beverage stored in lower cooler of cook line. Operator moved beverage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46F - held over rim of refrigeration unit);; tomatoes (45F - held over the rim of the refrigerator unit). Unable to obtain a second temperature

High Priority - Toxic substance/chemical improperly stored. Raid stored with food. Operator removed Raid 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. Discussed and provided handout pertaining to vomit and diarrheal events.

Intermediate - Handwash sink not accessible for employee use at all times. Table blocking hand wash sink near back door. Operatorremoved tableRepeat Violation Repeat Violation

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. Discussed and provided employee agreement

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair bowl to food processor. Discussed the importance of not using duct tape to repair equipment

Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use a non porous surface to hold cutting board in place

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. Operator went outside to get information out of his car and came back, started prep with no hand wash.

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by a table. A pitcher of water in hand wash sink.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wood food-contact surface not properly sealed. Wood butcher block stained and discolored.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle unlabeled hanging off upper shelf of cook line over clean dishes.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies observed in dish machine area during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Deli meat

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has build up of mold like substance on the white ice guide

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Discussed the need to label foods after they are removed prom their original container

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed one for operator. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Standing water or very slow draining water in mop sink.