La Veranda Restaurant Degrades its Sanitary Rating

Basic - Cloth used as a food-contact surface.... Cloth napkins in direct contact with calamari.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils in 1/3 pan of room temperature water on cook line counter

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.... On cook line

Basic - Stored food not covered in walk-in cooler.Sliced cheeses, red sauces.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitizer in use at 3 compartment sink.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ... Tested twice at 0 PPM. ... **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... In walk in cooler, lasagna, red sauces, sliced cheeses.

Basic - Accumulation of dead or trapped insects, or other pests, in control devices.... ceiling light fixtures in kitchen storage areas. **Warning**... As of 11/04/14 NOT COMPLIED.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Tested at 0 PPM.**Corrected On-Site** **Warning**As of 11/04/14 tested on four seep rate cycles at less than 10 PPM each cycle. NOT COMPLIED.

Basic - Accumulation of dead or trapped insects, or other pests, in control devices.... ceiling light fixtures in kitchen storage areas. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... Build up of debris, soil, oxidation/rust on shelving at end of cook line. **Repeat Violation** **Warning**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Repeat Violation**Beneath equipment and shelving and fixtures in full kitchen, and storage areas in back of the house. **Repeat Violation** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable.... cook line cutting boards heavily grooved and soiled.**Repeat Violation** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Tested at 0 PPM.**Corrected On-Site** **Warning**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.... Throughout kitchen and dry storage areas.

Basic - Cook Line Cutting boards have cut marks heavy soil build up and are no longer cleanable.

Basic - Food debris/dust/soil residue and build-p of oxidation/rust on dry storage shelves.... Metro-type shelving at end fo cook line.

Intermediate - Accumulation of encrusted food debris on/around mixer head....counter mount Hobart mixer.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Hood soiled with accumulated grease.

Basic - No copy of latest inspection report available.

Basic - Several cutting boards have cut marks and is no longer cleanable.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ... Only 4 current Safe Staff Certificates approximately 10 employees on duty at 4pm.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Bread crumbs in the dry store room.

Critical - Observed uncovered food in holding unit/dry storage area. Sauces in the left walkin cooler. Corrected On Site.

Critical - Observed interior of microwave soiled. Cooks line .

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. White Cutting board on the cooks line .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Fresh fish bainmarie cooler on the cooks line.

Observed food debris accumulated on the dry store room floor.

Critical - Observed unlabeled spray bottle. Corrected On Site.

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed interior of microwave soiled. Cooks line.

No Violations Were Observed

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagne in the walkin cooler .

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagne & cooked eggplant in the walkin cooler .

Critical - Working containers of food removed from original container not identified by common name. Flour, sugar.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Bread crumbs in 6he store room.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed interior of microwave soiled. Kitchen

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

Critical - Observed buildup of slime on soda dispensing nozzles. Bar.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards.

Observed build-up of grease on nonfood-contact surface. Under the stove tops.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop not stored in a clean container ontop of the ice machine.

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

Critical - Observed dead roaches on premises. In the dishmachine. Corrected On Site.

Observed food debris accumulated on kitchen floor. Under the kitchen steamtable.

Observed food debris accumulated on the store room floor under the shelving.

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. All training is expired.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces & dressings in a walkin cooler.

Critical - Working containers of food removed from original container not identified by common name. flour, sugar, salt

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed encrusted material on can opener.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under the wooden cutting board on the cook's line .

Observed utensils stored in crevices between equipment. Knives in rears kitchen.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne, beef, pastas in walk-in cooler. Corrected On Site. Repeat Violation. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw veal over lassagne in walk-in cooler. Corrected On Site.

Critical - Observed food stored on floor. sauce buckets in walk-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. sauces, soups in walk-in cooler. Corrected On Site.Corrected On Site.

Observed build-up of grease on nonfood-contact surface. hoodfilters.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs.

Observed clean utensils/equipment stored in dirty drawers/containers.Corrected On Site.

Observed wall soiled with accumulated food debris. kitchen.

Observed attached equipment soiled with accumulated dust. walk-in cooler ceiling and fan housing.

Lights missing the proper shield, sleeve coatings or covers. in kitchen / prep room.

Critical - Observed food stored on floor. mussles in walk-in freezer Corrected On Site.

Critical - Observed cloth used as a food-contact surface. to cover salads in reach-in cooler

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.

Critical - Observed employee wash hands with no soap. Corrected On Site.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. several shelfs throughout

Observed build-up of food debris on nonfood-contact surface. reach-in cooler drawer gaskets on cookline

Observed build-up of food debris, dust or dirt on nonfood-contact surface. all cookline shelfs

Observed build-up of dust and/or dirt on nonfood-contact surface. on ceiling and coong housing in seafood reach-in cooler

Critical - Observed bathroom door left open other than during cleaning or maintenance. employee bathroom

Critical - Bathroom not enclosed with self-closing doors. employee bathroom

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

Critical - Outer openings of establishment cannot be properly sealed when not in operation.kitchen backdoor leading outside with gaps/showing light

Observed food debris accumulated on kitchen floor. walk-in coolerRepeat Violation.

Observed wall soiled with accumulated food debris. several throughout kitchen, prep areas and dishwash areaRepeat Violation.

Observed personal care item stored with food. cell phone, keys, eye glasses on prep table/food contact surface

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. pastas in middle walk-in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, chesses, cooked eggplant dishes in dairy walk-in cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. traulsen drawer cooling unit on cookline at 55 degrees. Unit only contained 4 lbs of butter, which was voluntarily discarded. This violation must be corrected by : 09/23/2010. Do NOT use this unit ubtil repaired to maintain 41 degrees or below

Critical - Observed food stored in ice used for drinks. mangos and open employee drink bottles Corrected On Site.

Critical - Observed food stored on floor. sauces and soups in dairy walk-in cooler

Critical - Observed food stored on floor. onions in walk-in cooler Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. sauces, soups, cooked eggplant dishes, cheeses in walk-in cooler

Critical - Observed uncovered food in holding unit/dry storage area. rice and bread crumb containers idry storage room

Observed gaskets/seals on cold holding unit in poor repair. true brand reach-in cooler by server line

Critical - Observed soiled reach-in cooler gaskets. several coolers in kitchen

Critical - Observed interior of microwave soiled. on cookline

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

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. exterior and interior od clear plastic film dispenser

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. several coolers in kitchen

Observed build-up of grease on nonfood-contact surface. interior and exterior of most cooking equipment in kitchen

Observed build-up of grease on nonfood-contact surface. hood filters

Observed build-up of mold-like substance on surface of nonfood-contact surface. on fanguards and ceilings in walk-in coolers

Observed heavy build-up of food debris, dust and dirt on nonfood-contact surface. all kitchen shelfs and prep table shelfs soiled

Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelfs in walk-in cooler

Observed single-service articles improperly stored. silverware stored in dirty drawers

Critical - No handwashing sign provided at a handsink used by food employees. bar

Critical - Hand wash sink lacking proper hand drying provisions. kitchen Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. bar

Observed debris, dirt and grease accumulated under cooking equipment, cooling units and prep tables. throughout kitchen and food storage rooms

Observed food debris accumulated on kitchen floor. in all walk-in coolers and walk-in freezer

Observed floor area(s) covered with standing water. in middle walk-in cooler

Ceiling tile missing. above dishmachine

Observed wall in disrepair. in dry storage room

Observed wall soiled with accumulated food debris and grease. throughout kitchen, dry storage rooms and dishwash area

Observed ceiling soiled with accumulated food debris and dust prep line by ice machine .

Carbon dioxide/helium tanks not adequately secured.

No copy of latest inspection report.

No Violations Were Observed

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler and desserts cooler

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Foods from yesterday not cooled in time parameters

Critical - No handwashing sign provided at a handsink used by food employees.

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

Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. not reaching 41 degrees in time parameters

Critical - Observed food stored on floor. walk in freezer

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Desserts and salad items desserts station

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.

Critical - Observed soil buildup inside ice bin.Repeat Violation.

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Foods from yesterday not cooled to 41 degrees

Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.

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

Critical - Emergency light does not function when tested. For reporting purposes only. Mens bathroom.

In-use utensil not stored with handle above the top of potentially hazardous food and the container.

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

Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Dry storeroom.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Dry storeroom breadcrumbs.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.

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