Mario The Baker Improves its Sanitary Rating

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee used a straw. **Corrected On-Site** **Warning**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**

Basic - Walk-in cooler/freezer and reach in cooler shelves with rust that has pitted the surface. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken Parmesan, and fried egg plant in reach in cooler at 48-52. Advised operator to place in ice bath. Operator stated they were cooked today. Operator added ice. **Corrective Action Taken** **Warning**

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza slices. Printed form for operator. **Corrective Action Taken** **Warning**

Basic - Bags of food stored on floor in walk-in cooler. Observed a bag of carrots and 2 bags of onions are being stored on the floor in the walk-in cooler. They were put on shelving. **Corrected On-Site** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic cup is being used as a scoop for geared cheese in the walk-in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Both cooks. They put on hats after my arrival. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that plastic drink cups are stacked wet.

Basic - Ice scoop handle in contact with ice in the ice bin of the soda machine. It was removed from the the ice.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed 3 sets of tongs being stored on a oven door handle. They were put on a clean surface. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over lamb and pork. The chicken was moved under both. **Corrected On-Site** **Repeat Violation**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed a pan of tortellini with a date mark of 4/20/16, a container of meat sauce with a date mark of 3/14/16 and a pan of cooked green peppers with a date mark of 4/8/16.

Intermediate - Encrusted material on can opener blade. It was immediately cleaned by the dishwasher. **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled under the coffee maker. It was immediately labeled. **Corrected On-Site** **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Observed 2 containers of raw chicken breast stored on the walk-in cooler floor. They were put on a shelf by the Chef. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Observed an employee cell phone on a cutting board in the kitchen. He employee put this cell phone away. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Upon arrival, observed 3 employees working with food and not wearing any hair restraints. They all put on hats after my arrival. **Corrected On-Site** **Repeat Violation**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Observed this on a ceiling light in the kitchen and salad prep room.

Basic - Reach-in cooler gasket torn/in disrepair for the Victory reach-in cooler in the salad prep room.

Basic - Stored food not covered in walk-in cooler. Observed multiple containers of sauces, broth, raw shrimp and raw calamari not covered in the walk-in cooler.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all the food in the salad prep cooler is above 50° f. All the food was moved to a walk-in cooler. **Corrective Action Taken** **Repeat Violation**

Intermediate - Encrusted material on can opener blade. This was put in the dishwashing area to be cleaned. **Corrective Action Taken**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. The salad prep cooler. **Repeat Violation**

Intermediate - Spray bottle containing degreaser not labeled on a shelf in the kitchen. This was immediately labeled by the Chef. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Pizza maker and 2 cook's. They all put on hats after my arrival. **Corrected On-Site**

Basic - Food not stored at least 6 inches off of the floor. Food on sheet pans in the walk-in freezer.

Basic - In-use tongs stored on oven door handle. Tongs were removed by the chef. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the salad Bain Marie cooler.

Basic - Pizza peel stored on top of soiled oven between uses. Observed 2 pizza peels on top of the pizza oven. Pizza maker washed the peels and placed them on a clean sheet on the pizza oven.

Basic - Stored food not covered in walk-in cooler. Observed that prepped carrots, onions and lettuce are not covered in a walk-in cooler.

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Observed garlic in oil in the pizza prep area at 79°. Mixture was placed into a reach-in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza by the slice. Pizza maker added a time mark. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken above mussels and fish. Chicken was moved to a bottom shelf by the chef. **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Observed a build-up of dried food debris on the scale used for portioning dough.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles with liquid in them in a chemical storage area.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed that the inside of the cabinet used to store a scale is soiled with flour. **Repeat Violation**

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

Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site** **Repeat Violation**

Basic - Stored food not covered in walk-in cooler. Prepped onions, carrots and cabbage.

Basic - Working containers of food removed from original container not identified by common name. Flour in the kitchen.

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. Chlorine sanitizer tested 0 ppm. 100 ppm chlorine when retested.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza by the slice, pizza maker added a time mark. **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Observed the scale used to weigh pizza dough is soiled with old dried up pizza dough.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Build-up of flour under the counter where the pizzas are made.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad Bain Marie cooler.

Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Flour container in the kitchen.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in the salad Bain Marie cooler. All food was moved to another working cooler. **Repeat Violation**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs stored above cooked sausage and meatballs. **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Observed a build-up of food debris on the scale used for portioning dough.

Intermediate - Cutting board(s) stained/soiled on the salad Bain Marie cooler.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures of received potentially hazardous (time/temperature control for safety) food.

Intermediate - Reach-in cooler 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. The salad Bain Marie cooler. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Many cooked items in the kitchen walk-in cooler.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed a flour build-up in the cabinet that a scale is stored in.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pizza prep area.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad Bain Marie cooler

Basic - Reach-in cooler gasket torn/in disrepair. The tall 2 door reach-in cooler used for desert.

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

Basic - Working containers of food removed from original container not identified by common name. Salt in the kitchen.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Salad reach-in cooler

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce in a walk-in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork and chicken over veal. **Corrected On-Site**

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

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pizza sauce in a walk-in cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pizza sauce in a walk-in cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Pizza sauce in a walk-in cooler.

Intermediate - Reach-in cooler 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. Salad Bain Marie cooler.

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used for grated cheese in a walk-in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Salad prep room

Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**

Basic - In-use tongs stored on oven door handle. **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. **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 - Cutting board(s) stained/soiled. Salad prep Bain Marie cooler.

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

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food for pizza by the slice.

Intermediate - Slicer blade guard soiled with old food debris.

No Violations Were Observed

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in 112? water.

Basic - Ice scoop handle in contact with ice. Soda machine

Basic - Ice scoop stored with handle in contact with ice in ice bin inside the ice machine. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Nonfood-grade containers used for food storage y direct contact with food. Using old flour bags for draining grease from food. **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.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Flour inside the cabinet with the dough scale inside.

Basic - Buildup of food debris/soil residue on equipment door handles. Bain Marie cooler

Intermediate - Identity of food or food product misrepresented. Special board advertises " Asian Sea Bass" , asked manager to show me the sea bass and she showed me a box of Basa(striped pangasius). No Sea Bass or an invoice for Sea Bass could be produced. **Admin Complaint**

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

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

Food-contact surface not smooth and easily cleanable. walk in cooler shelves rusted Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets. throughout kitchen and pizza station Repeat Violation.

Observed build-up of debris, dust or dirt on nonfood-contact surface. storage shelves back area

Observed dusty air conditioning vent covers.

Observed cutting board grooved/pitted and no longer cleanable.

Food-contact surface not smooth and easily cleanable. walk in cooler shelves rusty

Critical - Observed soiled reach-in cooler gaskets. throughout kitchen Repeat Violation.

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

Floors not maintained smooth and durable. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. oil bottles on cook line Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meat sauce Corrected On Site. put back on stove to continue heating process

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

Observed cutting board grooved/pitted and no longer cleanable.

Food-contact surface not smooth and easily cleanable. reach in cooler shelves Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. advised operator that they cannot use until machine is able to maintain proper sanitizer level

Critical - Observed soiled reach-in cooler shelves. victory cooler.

Critical - Observed soiled reach-in cooler gaskets. throughout

Observed residue build-up on nonfood-contact surface. walk in cooler

Observed utensils stored in crevices between equipment. Repeat Violation.

Observed leaking pipe at plumbing fixture. handsink in kitchen

Critical - Observed objectionable odors in kitchen. by prep station

Floors not maintained smooth and durable. walk in vegetables cooler

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

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

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

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

Observed employee with no hair restraint.

Food-contact surface not smooth and easily cleanable.reachin shelves rusted

Observed utensils stored in crevices between equipment. Corrected On Site.

Observed single-service articles stored without protection from contamination.

Critical - Observed live flies in kitchen.

Observed hole in wall.by dry storage

Observed wall soiled with accumulated food debris.prep area

Observed dusty ceiling tiles and/or air conditioning vent covers.

Light not functioning.hood

No Violations Were Observed

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

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

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

Critical - Vacuum breaker mising at hose bibb.rear area.

Critical - Vacuum breaker mising at hose bibb.

Observed storage of maintenance tools in areas that may result in cross-contamination.brooms not at designated area.

Critical - Observed expired Food Manager Certification.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. Under hood

Observed attached equipment soiled with accumulated dust. Walkin cooler fans.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Observed grease accumulated under cooking equipment. Fryer.

Critical - Observed raw animal food stored over cooked food. Chicken over egg plants.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. Walkin cooler.

Observed wall soiled with accumulated dust. Hood.

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

No Violations Were Observed

Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. 3 door lowboy in kitchen .

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

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. Pro This violation must be corrected by : 1/14/09.

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

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

Critical - Observed cloth used as a food-contact surface in walkin cooler.

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

Observed employee with no hair restraint.Corrected On Site.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed evidence of employee smoking .

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Corrected On Site.

Critical - Observed food stored on floor in walkin coolers and walkin freezer .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food in walkin cooler and kitchen .

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

Critical - Observed soil buildup inside ice bin in soda machine .

Critical - Observed unlabeled spray bottle.

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