VERSACE DOMINICAN RESTAURANT

1-2B: .03(3)(a)ServSafe that was posted in the facility is from an employee who is no longer employed. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf) SECOND CONSECUTIVE VIOLATION Corrective Actions: New employee ServSafe was printed.

2-2B: .03(5)(k)1&2Person in charge was drinking a beverage in an approved container in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Beverage was consumed outside of the kitchen.

12B: .03(5)(h)Employee scooping food at buffet while wearing a watch. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Watch was removed.

14A: .04(4)(k)In-use utensils were being stored in water below 135F (see temp log). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Water was removed and utensils were rewashed.

1-2B: .03(3)(a)ServSafe certification is expired. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf) Corrective Actions: Other employee ServSafe was posted.

15A: .05(1)(a)Wood mortar and pestle were being used to grind up food like bananas and garlic. Wood and wood wicker may not be used as a food-contact surface. (C) Corrective Actions: Wood was removed.

15A: .05(1)(a)Aluminum foil lining many shelves in the food prep area. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Foil was removed.

18: .07(2)(m)Screen door had large holes on the top middle while back door was propped open. Door to temporary storage unit was also open upon start of inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) SECOND CONSECUTIVE VIOLATION Corrective Actions: Doors were shut.

2-2A: .03(4)(a)(b)(c)(e)(f)Facility cannot provide documentation in a verifiable manner on the employee health policy. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

14A: .04(4)(k)Observed untilensils stored in still water with a temperature of 115oF in the stove. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Water was reheated to 165oF. //

17C: .07(2)(a)Observed chipped, cracked floor tiles by the serving line in the front counter and in the center of the kitchen by prep cooler, prep table. // Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

18: .07(2)(m)Observed a large hole (larger than 1 in) on the top center of screen door. // When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by:

1. 16 mesh to 1 inch screens; (C)
2. a properly designed and installed air curtain; (C) or
3. other effective means. (C)