Fra Diavolo Ristorante Italian Improves its Sanitary Rating

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the salad prep cooler by the small bread oven.

Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs are being stored above unwashed produce in a reach-in cooler. **Repeat Violation**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed 6 shell stock tags on the wall above the hand sink in the kitchen with no last date used marked on them. **Repeat Violation**

Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**

Basic - Clean utensils stored between equipment and wall. Observed 3 knives stored between a cooler and the wall in the salad prep area. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Observed a server cutting lettuce not wearing any hair restraint. He put on a hat. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw veal osso bucco being thawed at room temperature in the kitchen.

Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs stored above unwashed produce in a reach-in cooler in the kitchen. **Repeat Violation**

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 a server cutting lettuce for salads barehanded. He properly washed hands and put on gloves. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no "last date used" on clam tags above the kitchen hand sink. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. The Chef put paper towels by this sink. **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.

Intermediate - Slicer blade guard soiled with old food debris. Observed dried cheese on the slicer blade guard.

Intermediate - Slicer blade soiled with old food debris. Observed dried cheese on the slicer blade.

Basic - Clean utensils stored between equipment and wall. A knife between a wall a salad cooler. Knife was removed.

Basic - Food stored on floor. Cooling lemon sauce in the kitchen. Was placed on a prep table **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Intensional in standing water with a temperature of 72°

Basic - No conspicuously located ambient air temperature thermometer in holding unit. The saut reach-in cooler.

Basic - Raw animal food stored above unwashed produce. Eggs over unwashed produce in a reach-in cooler.

Basic - Food stored in holding unit not covered. Observed pre-made salads are stacked with no protective barrier between the bottom of the plates and the salad.

Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 3 kinds of fish in a prep sink. **Corrected On-Site**

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Observed food being thawed in a kitchen hand sink. **Corrected On-Site**

Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**

Basic - Clean knives/utensils stored in crevices between equipment. Observed knives at the bread station between a cooler and table. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Observed no one working in the kitchen with hair restraints. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Rear of the kitchen hand wash sink.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed a kitchen hand sink being used as a prep table. **Corrected On-Site**

No Violations Were Observed

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. **Corrected On-Site**

Intermediate - Identity of food or food product misrepresented. Menu advertises "Sole Macadamian" , asked the Chef what the establishment uses for "Sole" and he indicated Swai or striped pangasius. **Admin Complaint**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various foods in reach-in coolers, no walk-in cooler on site.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.soupes and sauces

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Case/container/bag of food stored on floor in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.wood glue **Corrected On-Site**

Basic - Storage of tools on shelf above or with clean equipment and utensils.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over seafood in reach in cooler

Critical - Observed raw animal food stored over cooked food. Raw veal over cooked food in reach in cooler

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soiled reach-in cooler gaskets.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Drain cover(s) missing.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Critical - Observed toxic item stored by food. Paint stored with food

Observed storage of maintenance tools in areas that may result in cross-contamination.

Observed improper storage of maintenance tools that interferes with cleaning.

Observed unnecessary items on the premise.

Carbon dioxide/helium tanks not adequately secured.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Pasta

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed food stored on floor. Sauce Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.

Critical - Observed interior of reach-in freeze soiled with accumulation of food residue.Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 06/17/12.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired This violation must be corrected by : 06/17/12.

Critical - Working containers of food removed from original container not identified by common name. Flour in dry storage

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Corrective action - Back in reach in cooler

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Back

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.Back

Observed improper storage of maintenance tools that interferes with cleaning. Dry storage

Observed unnecessary items on the premise. Dry storage

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over seafood reach in freezeer

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables

Critical - Observed food stored on floor. onions, oil Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. rice dry storage Corrected On Site.

Observed ice scoop with handle in contact with ice. ice bin waitstation

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. beverage air cooler

Critical - Observed unlabeled spray bottle. pink liquid

Critical - Observed potentially hazardous food thawed at room temperature shrimp. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods chicken over beef.

Critical - Observed raw animal food stored over ready-to-eat food eggs over vegetables.

Critical - Observed food stored on floor drinks, oil vinegar and canned tomatoes.

Observed cutting board grooved/pitted and no longer cleanable.

Observed nonfood-contact equipment in poor repair reach -in cooler rusty,beverage air.

Observed build-up of food debris, dust or dirt on nonfood-contact surface reach-in by cookline.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored clean utensils in a dirty container.

Observed single-service articles improperly stored not inverted. Corrected On Site.

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

Critical - Observed toxic item improperly stored on top of ice machine.

Carbon dioxide/helium tanks not adequately secured.

Carbon dioxide/helium tanks not adequately secured.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knives.

Observed build-up of grease on nonfood-contact surface. Side of fryer.

Observed cutting board grooved/pitted and no longer cleanable.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Critical - Observed soiled reach-in cooler gaskets.

Carbon dioxide/helium tanks not adequately secured.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Operator removed phfs.

Critical - Handwashing cleanser lacking at handwashing lavatory.Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop. Corrected On Site.

Critical - No thermometer provided to measure temperature of food product.

Observed build-up of grease on nonfood-contact surface. Side of fryers.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soil buildup inside ice bin.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated food debris. Beside slicer.