TERRA MIA BRICK OVEN

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Damy glaze date marked 7/01 (38F - Cold Holding)

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Bolognese sauce Manager states prepared Saturday 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. - 1 employee

Basic - Buildup of food debris/soil residue on equipment door handles. - pizza cooler - reach in freezer in back Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan cover dusty

Basic - - From initial inspection : Basic - Accumulation of debris on dish racks Warning - From follow-up inspection 2024-07-22: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door Corrected On-Site Warning - From follow-up inspection 2024-07-22: Time Extended

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags not kept in chronological order

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels tags

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on make table at cooks line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to hot well on cooks line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven door handle at cooks line Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. When adding a splitter each side needs to be protected, a vacuum breaker needs to be added to each side

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shout dirty-operator had the shout cleaned Corrected On-Site

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected sides.Currently the splitter has two hoses that rest in the mop sink

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in the back pprep area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the dishwasher

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

High Priority - Pesticide-emitting strip present in food prep area. At the dish washer Employee removed Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. When adding a splitter on a hose Bibb you must protect each side with a vacuum breaker

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Squid thawing in standing water-employee turned the water on Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink when adding a splitter each side needs to be protected. The long hose needs a vacuum breaker added the hose to the chemical dispenser does not require this as the system has one built in

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

Basic - Equipment in poor repair. Gasket on the 2 door true freezer is ripped

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the pizza over , above in the hood clean the dust . Wall next to the oven heavy dust

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler(pasta) needs to be dated

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the make coolers,

Basic - Single-service articles not stored inverted or protected from contamination. At the cooks line