Noodles Panini Improves its Sanitary Rating

No Violations Were Observed

Basic - Food not stored at least 6 inches off of the floor. Refer to previous violation **Warning**

Basic - Food stored on floor. Corn,Lettuce. Items left on floor at rear of kitchen by delivery man **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Next Wait station **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**

High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Warning**

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. **Warning**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Bottle contains greenish blue chemical. Above flip top cooler **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Greenish blue chemical **Warning**

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of food debris/soil residue on handwash sink. In prep area

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. In prep area

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler container with raw meatballs

Basic - No handwashing sign provided at a hand sink used by food employees. In prep area

Basic - Silverware/utensils stored upright with the food-contact surface up. In prep area above prep table

Basic - Working containers of food removed from original container not identified by common name. In cook line oil and balsamic containers

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In prep area found cooked meatballs at 72f after 3 hours of cooling per kitchen employee .left in room temperature advised kitchen employee to put in freezer to speed up cooling process .employee put cooked meatballs in chest freezer to speed up cooling process **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in bar area

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 for cooked pasta and cooked meatballs

Basic - Employee personal items stored in or above a food preparation area. Personal keys on top of prep table in prep area

Basic - Working containers of food removed from original container not identified by common name. In cook line balsamic vinegar

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. In cook line employee chopping red cabbage for salad with bare hands . Employee wash hands properly and put on gloves to handle ready to eat food **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Found in cook line goat cheese spread in 64°f under no temperature control .per employee removed from temperature control 2 hours ago ,employee placed in reach in cooler to bring down temperature control to 41°f or below **Corrective Action Taken**

Intermediate - Employee filled water pitcher/cup at handwash sink. Chef filled water pitcher from hand wash sink in cook line

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In bar area cups stored inside.immediately cleared by employee **Corrected 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. In walk in cooler cooked pasta ,cooked marinara sauce per employee from last night .employee placed proper date on containers **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner in dish area

Basic - Equipment in poor repair. In main bar microwave next to 1 door tall reach in cooler missing fan guard

Basic - Interior of microwave soiled with encrusted food debris. All microwaves in bar area. Cleaned at time of inspection **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. In main bar . Provided **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. In main bar area bottom shelf under grill In kitchen top part of dish machine. Cleaned at time of inspection **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen next to hand wash sink

Basic - Working containers of food removed from original container not identified by common name. In main bar brown liquid. Marked as balsamic vinaigrette **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. WD-40 stored together with spices in dry storage area. Manager put Wd-40 with other chemicals away separate from working spices **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen next to soda refills station **Warning** Must be fixed by next announced routine inspection

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pastas in walk in cooler **Warning** Corrected on site

Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen next to soda refills station **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of raw fish **Warning**

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 in cook line drinking from a cup without lid **Warning**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drinking in cook line **Warning**

Basic - Employee with no hair restraint while engaging in food preparation.employee in cook line **Warning**

Basic - Stored food not covered in walk-in cooler. Mozzarella cheese **Warning**

High Priority - Displayed food not properly protected from contamination. Bread in hallway leading to bathrooms **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In cook line raw veal and raw chicken over raw fish **Warning**

High Priority - Toxic substance/chemical stored by or with food. Container with bleach next to clams in kitchen **Corrected On-Site** **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 cook line employees **Warning**

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

Basic - Clean knives/utensils stored in crevices between equipment. In cook line between equipment

Basic - Employee eating in a food preparation or other restricted area. In prep area eating on top of cutting board

Basic - Equipment in poor repair. 2 doors glass reach in cooler in cook line under panini press in 52°f do not use until maintaining 41°f or below

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in standing water inside sink in bar area

Basic - Interior of microwave soiled with encrusted food debris. 2 microwaves in front line top part of interior

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 doors glass reach in cooler In front line

Basic - Reach-in cooler gasket torn/in disrepair. Top drawer of flip top reach in cooler in front line

Basic - Soil residue build-up on nonfood-contact surface. Grease build up in pipes all around hood system

High Priority - Displayed food not properly protected from contamination. Bread and cooked artichokes in display case uncovered in an open air

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken ,raw salmon,raw shell eggs clams all in 52°f ,all items moved to different units to bring temperature control to 41°f or below

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw salmon in 2 doors reach in cooler under panini press in cook line

Basic - Observed: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler tomatoes sauce **Warning**

Basic - Observed: Basic - Clean knives/utensils stored in crevices between equipment. **Warning**

Basic - Observed: Basic - Reach-in cooler gasket torn/in disrepair. Flip top cooler in cook line **Warning**

Basic - Observed: Basic - Reach-in cooler shelves with rust that has pitted the surface. Flip top cooler in cook line **Warning**

Intermediate - Observed: Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**

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

Intermediate - Observed: Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**

Intermediate - Observed: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/ warewashing machine. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. In dish area **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler tomatoes sauce **Warning**

Basic - Clean knives/utensils stored in crevices between equipment. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Flip top cooler in cook line **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Flip top cooler in cook line **Warning**

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

High Priority - Displayed food not properly protected from contamination. Bread in hallway **Warning**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**

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

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

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - No certified food manager for establishment. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

No Violations Were Observed

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food item placed in ice bath. Temperature of item checked 45 minutes later 39f **Corrected On-Site**

High Priority - Displayed food not properly protected from contamination. Bread on display rack in front of wait station

Basic - Food stored on floor. Apples, Walk In Cooler **Corrected On-Site**

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. Server **Corrected On-Site**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Chef

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. Kitchen

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Critical - Displayed food not properly protected from contamination. Bread stored in front of wait Station.

Critical - Observed raw animal food stored beside ready-to-eat food. Eggs beside Cheese

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

Critical - Observed handwash sink used for purposes other than handwashing. Bar

Critical - Observed unlabeled spray bottle. Greenish liquid, Kitchen

Critical - Observed unlabeled spray bottle. Dark liquid. Kitchen

No Violations Were Observed

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. Mashed potatoes, Walk in cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chopped tomatoes, Walk in cooler, Corrected On Site.

Critical - Displayed food not properly protected from contamination. Bread, Front counter

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Ladys room

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

Observed dumpster overflowing garbage.

Observed open dumpster lid.

Critical - Observed unlabeled spray bottle. Basalmic vinegar

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1-23-11.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1-23-12.

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. Pro This violation must be corrected by : 1-23-11.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Wet mop not hung to dry.

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. Meatballs, Walk In Cooler Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatballs #2, Walk In Cooler

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

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

Critical - Displayed food not properly protected from contamination. Bread, Dining room

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed handwash sink used for purposes other than handwashing. Kitchen

Critical - Observed handwash sink used for purposes other than handwashing. Bar

Critical - Observed bathroom doors left open other than during cleaning or maintenance. Mens room

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Mens room

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

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

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

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12-29-10.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Bread on rack

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

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

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

Wet wiping cloth not stored in sanitizing solution between uses. Front Kitchen

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

Critical - Observed employee eating in a food preparation or other restricted area. Kitchen

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Corrected On Site.

Critical - Observed live flies in kitchen.

Critical - Observed toxic item improperly stored. Fly insect killer

Critical - Observed toxic item improperly stored. WD 40 Kitchen

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

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

Wet wiping cloth not stored in sanitizing solution between uses.Kitchen