Lebistro Restaurant Degrades its Sanitary Rating

High Priority - Raw animal food stored over ready-to-eat food. Raw turkey over mushrooms at glass door cooler. Foods moved and properly stored. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaner by clean utensils in dishwashing area. Cleaner moved, **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Operator cleaned ice machine. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of glass door cooler soiled. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. At cookline. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Label flour containers. **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At flour container. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline area.

Basic - Soiled reach-in cooler gaskets. At reachin freezer at cookline. **Corrected On-Site**

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. 3 compartment sink set up with sanitizer, 100 ppm chlorine. dishmachine repaired, 100 ppm chlorine. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 55° F, milk 65° F. Moved to working cooler. Corrective action taken.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over veal at reachin freezer. **Corrected On-Site**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**

Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient temperature at 55° F. All potentially hazardous food removed from cooler . Corrective action taken.

Basic - Clean utensils or equipment stored in dirty container. **Corrected On-Site**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Glass door cooler at cookline. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area.

Basic - Soiled reach-in cooler gaskets. At cookline cooler and freezer. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Freezer at cookline. **Corrected On-Site**

Basic - Clean equipment stored on floor. DISH RACKS. **Corrected On-Site**

Basic - Clean knives/utensils stored in crevices between equipment. UNDER LEXANN. **Corrected On-Site**

Basic - Uncleanable knife block in use to store knives. REMOVE FROM PREMISES. **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 - Slicer blade soiled with old food debris. **Corrected On-Site**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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. SALAD LETTUCE. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**

Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. NO BARE HAND CONTACT WITH READY TO EAT FOODS.

No Violations Were Observed

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

Critical - Handwash sink not accessible for employee use at all times. **Corrected On-Site**

Critical - Observed raw animal food stored over ready-to-eat food. RAW BACON ABOVE BREAD IN REACH IN COOLER. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. FLOUR. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. SEASONING. Corrected On Site.

Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. SERV SAFE.

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

Critical - Observed food being cooled by nonapproved method. WRAPED WITH PLASTIC,. 74 degrees AFTER 2 HOURS. CORRECTIVE ACTIONS TAKEN

Critical - Observed raw animal food stored over ready-to-eat food. CORNISH HENS ABOVE DOUGH IN REACH IN FREEZER.

Critical - Observed cloth used as a food-contact surface.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beans, sauces and duck. Corrected On Site.Management moved to working cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Informed operater to not use cooler until maintaining 41 degrees or below.

Critical - No conspicuously located thermometer in holding unit, reach in coolers.

Critical - Observed interior of microwave soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, 3 compartment sink.

Observed gaskets with slimy/mold-like build-up, reach in cooler.

Equipment and utensils not properly air-dried.

Critical - Hot water not provided/shut off at employee hand wash sink, mensroom.

No copy of latest inspection report.

Critical - No conspicuously located thermometer in holding unit.

Observed nonfood-grade containers used for food storage.

Critical - Observed debris on reach-in cooler gaskets.

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

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

Critical - Manager lacking proof of Food Manager Certification.

Critical - No Certified Food Manager for establishment.

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.

Critical - Observed expired Food Manager Certification.

Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE MILK IN RIC.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW GROUND BEEF ABOVE BEEF IN RIC.

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

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated.

Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.

Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions.

Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.

When all necessary washing and sanitizing of utensils and equipment are conducted at an approved commissary or food service establishment, a utensil washing sink will not be required, except that, an adequate supply of spare preparation and servicing utensils are maintained in the establishment and used to replace those that become soiled.