MAGGIORE BISTRO LLC

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded pork inside a microwave at 57F. Employee was unsure how long it had been in microwave. Voluntarily threw away pork. No stop sale issued. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away clean, with food debris on it. Observed employee put into dish to wash. ** Corrective Action Taken** Observed cutting boards stained throughout kitchen. Observed employee changing out the cutting boards. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with grooves, throughout kitchen. Observed employee changing out the cutting boards. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen cooking with out a hair net.

Basic - Equipment in poor repair. Observed torn gaskets at salad station, reach in coolers with.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen in reach in coolers, gaskets soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon and shrimp in standing water thawing. Observed employee put items under running water. Corrective Action Taken

Intermediate - - From initial inspection : 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/ Observed the manager on duty unable to provide proof of food manager certification. - From follow-up inspection 2025-01-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Observed the top interior of the microwave on the cook line peeling. - From follow-up inspection 2025-01-15: Time Extended

Intermediate - - From initial inspection : 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. Observed no proof of employee training for the kitchen staff. - From follow-up inspection 2025-01-15: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of a slime-like substance in the interior of the ice machine. - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured in the kitchen. - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing on the back wall near the stand up reach in coolers. - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees behind the bar. - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of the keg cooler behind the bar. - From follow-up inspection 2025-01-15: Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags not dayed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards through out the kitchen with stains on them and black mold like substance on them throughout kitchen

Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in coolers and freezers with food debris behind handles. Observed chef starting to clean them Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen cutting boards with grooves in them, no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Observed Chef removing and putting in dish. Corrected On-Site

Basic - Stored food not covered. Observed eggplant in freezer not covered and protected.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks in kitchen with soda bibs not secured. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with an abundance of cut marks.

Basic - Employee beverage container and or food on a food preparation table or over/next to clean equipment/utensils. They observed employee food items on prep table in kitchen next to slicer. McDonalds,Tupperware with food. Observed kitchen manager remove immediately and put in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items ( pack of cigarettes) stored above prep table in kitchen. Observed employee remove item and take to break area. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave above stand alone refrigerator with debris and coating coming Office Work on inside

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed multiple reach in coolers with spillage, food debris in side on bottom and shelves

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops sitting on floor , mop heads down. Not properly hung up to dry correctly.

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. The owner called to have dishwashing machine serviced. Set up 3 compartment sink. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (49F - Cold Holding); raw hamburgers (48F - Cold Holding) in reach-in cooler across from cook line. The manager moved raw products to another reach-in cooler. Corrective Action Taken

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 manager DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line.

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. Emailed manager DBPR Form HR 5030-103. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature 49F in reach-in cooler across from cook line.

Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter unprotected above coffee machine.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed ground beef over RTE Cole slaw. Operator moved ground beef. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling by air handler unit in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink bottle on dish table. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on shelf in dry storage area. Employee moved backpack. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed kitchen employees with no hair restraints.

Basic - Food stored on floor. Observed plastic jugs of sauce stored on floor in dry storage area. Employee moved food to shelf. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in bus tub with no running water. Educated employee on correct procedure and chicken was moved to cooler. Corrected On-Site