Serafino's

Observed multiple dirty bowls in the hand sink. Team member removed the bowls from the hand sink. PIC was advised to always keep the hand sinks accessible for hand washing.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

Observed brown mold like substance on the deflector of the ice machine and black mold like substance on the chute of the ice machine. Team members removed all the ice from the ice machine and began cleaning the ice machine.

Observed raw red snapper and raw salmon completely thawed in ROP packaging in the lowboy cooler in the main kitchen. The packaging was also observed to have instructions on the food items stating that items must be removed from packaging prior to thawing. PIC corrected on site and removed the red snapper and salmon from the ROP packaging.

Observed food service not displayed. Team member found the permit at the end of inspection and placed it by the inspection report for customers to view.

Observed in-use utensils stored in three pans of water between 121F-124F. One of the pans of water contained food debris. PIC was advised to change out the water and keep in use utensils stored in water of 135F or above.

Observed ceiling tile misplaced, creating a large opening in the back of the kitchen. PIC was advised to place ceiling tile back in place to prevent pest entry.

Observed raw chicken stored adjacent to and above food items with lower required cooking temperatures (seafood and steaks) in reach-in and walk-in coolers. Also observed raw whisked eggs stored above soups in reach-in cooler, and raw shelled eggs stored directly on dairy products. Employee moved raw egg mixture and manager was advised to move items to designated areas.

Observed employee drinking water from a cup without a straw. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed employee rinsing gloved hands in 3-compartment. COS Employee removed gloves and washed hands in handwashing sink. 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Observed wiping cloths stored in a quaternary ammonium sanitizer above 500 ppm. Manager diluted solution.

Observed in-use utensils stored in stagnant water at 107F. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon;

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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed bowls and plates throughout the main kitchen stored uncovered/ not inverted.

Observed disposable metal pans stored uncovered/ not protected from overhead contamination.

Observed no covered receptacle in unisex/ women's restroom. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed excessive grease build-up in outside dumpster area. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed container of bell peppers with mold growth. Person in charge (PIC) discarded all the bell peppers.

Observed food items throughout the kitchen without stored uncovered. PIC places lids on all uncovered food items.

Observed previous inspection score not posted.

Observed food service permit not posted.

Observed food debris in the prep top cooler. Observed food debris underneath and in between grills.

Observed trash and grease build up behind the dumpster and grease trap area. Please have dumpster area cleaned. PIC advised that other restaurants in the publix plaza also utilize the dumpster and grease trap and has contacted the landlord regarding the build up.

Observed lasagna and marinara sauce hold held below 135F. Kitchen Manager was advised to reheat items to 165F for proper hot holding and to keep wrapped lasagna cold 41F or below until it's time to reheat.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed multiple food items in the walk in cooler stored uncovered (grilled chicken, cooked potatoes, alfredo sauces, broccoli cheddar soup). Observed a pan of sausages used as a cover over 2 pans of lasagna.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed clean plate rack with plates that contained food debris on the food contact surfaces of the plate on the last two shelves of the rack. Kitchen manager removed the plates from the rack to be cleaned.

Observed multiple food items in reach in coolers without date marking information. All food must be date marked for 7 days, including first day of food prep.

Observed multiple food items held past 7 days according to the prep date label.

Observed completely thawed raw red snapper stored in a ROP package. The package came with a label that specifically states that the fish must be removed from the packaging before thawing.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed boxes containing food products and a container of raw shrimp stored on the floor in the walk in freezer. Observed bag of flour stored on the floor and an opened and exposed bag of breading flour in the dry storage area located outside behind the establishment. Observed bagged potatoes stored on the floor in the walk in cooler.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed previous inspection score not posted.

Observed food debris and build up underneath all food equipment. General manager advised he scheduled a professional deep cleaning of the kitchen.

Observed multiple TCS food items cold held above 41F. PIC discarded items (COS).

Observed meat sauce and alfredo sauce in the steam well hot held below 135F. PIC reheated items to 165F (COS).

Observed mozzarella sticks, pasta, and tenders not covered in the reach in freezer. Observed raw shrimp and sauce containers (4) stored uncovered in the walk in cooler. Observed alfredo sauce stored uncovered in the reach in cooler.

Observed prep top cooler/reach in cooler in front of the oven in need of repair due to external leaking. Observed reach in cooler in front of the back door with excessive condensation and unable to temperature for cold holding. Discontinue use of this reach in cooler until repairs have been made. PIC removed or discarded food items from the cooler (COS).

Observed shelves in need of cleaning due to build up.

Observed drain plug missing from the dumpster area.

Pasta, Mozzarella Sticks, and chicken tenders not covered in the reach in freezer.

Hand sink needs splashguards on both sides to prevent contamination with clean dishes and food in the reach in cooler

Inspection and food permit not available or posted

Bottom of the reach in cooler was cracked and contained grease build up

Test strips not readily available for Quat and Chlorine

Acoustical ceiling tile is not approved in the kitchen area. Smooth, washable, nonabsorbent tile must be installed in the kitchen area

TCS food items stored in reach in cooler found out of temperature (greater than 41F). COS: kitchen manager placed items on ice.

Out of compliance for .03(1)(a)(b)

ServSafe is expired and has been delinquent since Jan 2023.

Mold found in the interior portion of the ice bin.