Vesuvio Restaurant Improves its Sanitary Rating

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Front counter sink

Basic - Equipment in poor repair. Prep table holes in bottom shelf

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tamales 117, Operator reheated to 165 **Corrected On-Site**

Intermediate - Soil residue in food storage containers. Rice container under prep table

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

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

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. **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored in holding unit not covered.

High Priority - Pots or other cooking equipment not being sanitized. **Corrective Action Taken**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used 3-compartment sink

No Violations Were Observed

No Violations Were Observed

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. One small dead rodent stuck in one sticky trap. One small dead rodent that has rotten out.

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

Basic - Build-up of soil/debris on the floor under shelving.

Basic - Case/container/bag of food stored on floor in kitchen. Plantains in 5 gallon containers, near 3CPS **Corrected On-Site**

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

Basic - Grease accumulated under cooking equipment.

Basic - Hole in wall. 3CPS large sized holes

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.

Basic - Outer openings of establishment cannot be properly sealed when not in operation.

Basic - Screening is not 16-mesh to the inch.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Live rodent present. Located in the oven. I opened the oven and found one live. When I re-opened oven rodent was not inside anymore. Oven portion is not operable. Hole located in rear of oven

High Priority - Rodent rub marks present along walls/ceilings. Rub marks located on walls adjacent to ovens

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**

Intermediate - Handwash sink not accessible for employee use due to being blocked by maintenance equipment.

Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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