SAINT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lasagna dated 12/9 (97-98F - Cooling) x2; lasagna dated 12/9 (52-57F - Cooling) x3; meat balls dated 12/8 (55-77F - Cooling) x8; lasagna dated 12/9 (51-53F - Cooling) x3, Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed 12qt Demi glaze made today at 1100 (113F - Cooling) 1310 Warning

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. Observed lasagna dated 12/9 (97-98F - Cooling) x2; lasagna dated 12/9 (52-57F - Cooling) x3; meat balls dated 12/8 (55-77F - Cooling) x8; lasagna dated 12/9 (51-53F - Cooling) x3, 12qt Demi glaze made today at 1100 (113F - Cooling) 1310 in walk-in cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork x 4 (45-50F - Cold Holding) in walk-in cooler Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs above sauce (113F - Hot Holding). Person in charge submerged meatballs in sauce and turned up the temperature to reheat. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed one tag missing last sold date. All tag containers are labeled with open date. Discussed with person in charge. Repeat Violation

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 no present person in charge with a food manager certification with more than four food employees working.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan. Person in charge was just emailed time control paper work per their private inspector but has not filled it out yet.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee failed to rinse sheet pan before placing it in sanitizer after washing. Discussed with employee and person in charge.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in coolers on cook line. Person in charge removed knife.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line drawers gaskets soiled with food.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to stacked cleaned containers.

Basic - Utensils in poor condition. Observed rubber spatula plastic handle melted. Person in charge disposed of utensil. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender bare hand contact citrus fruit used to zest the rind into drinks. Discussed with person in charge.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Employee connected detergent to sanitizer side of triple sink. Person in charge removed detergent, purged line and reconnected sanitizer. Retested sink at 200ppm Quat. Corrected On-Site

High Priority - Raw sewage on ground of establishment. Observed all waste water from dish machine dumping on to floor in kitchen. Person in charge fixed plumbing issues under dish machine and had employees clean and sanitize floor during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fry station ice bath: scallops, fish (46F - Cold Holding); cook line ice bath: house made sauce (45F - Cold Holding) both ice baths were remade to fully submerge product in ice. Person in charge placed all products in walk-in cooler to cool. All items were 41F or colder by end of inspection. Observed expo line: house made pesto, house made garlic and oil sauce, butter (56-62F - Cold Holding) product placed on time control with label and procedures during inspection. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on flip-top coolers stained with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at prep area and hand washing station at upstairs wait station missing paper towels. Person in charge added paper towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any 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 food handler training onsite. Person in charge stated records are kept offsite at corporate office. Discussed with person in charge. Warning

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. Provided employee reporting agreement and discussed with person in charge.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on flip-top coolers groves from cut marks or melted from hot pans.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked on green rack with visible moisture.

Basic - Food storage container/container lid cracked or broken. Observed multiple food containers with melted sides or bottoms. Person in charge disposed of melted containers. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle scoops in bulk flour containers touching flour. Person in charge removed handles from food. Corrected On-Site

Basic - Plumbing system in disrepair. Observed drain pipe missing from dish machine. Person in charge added drain pipe back to dish machine. Corrected On-Site

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. Observed lasagna and beef in vacuum packaged bags not held for more than 48Hrs per person in charge not labeled correctly. Discussed with person in charge. Provided special process hand out to person in charge.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) person in charge remade sanitizer buckets and retested at 300ppm quat. Corrected On-Site