500 Degrees of Venice

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for sugar and yeast in the kitchen. The operator removed the scoops. **Corrected On-Site** **Warning**

Basic - Clean linens stored on floor near the pizza oven. The operator properly stored the wiping cloths. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored on food preparation surfaces. The operator properly stored the personal items. **Corrected On-Site** **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing watches and bracelets. **Warning**

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) in the single-door reach in cooler nearest the mop sink. The operator stated the rice was cooked the day prior to inspection. The operator discarded the rice. **Corrected On-Site** **Warning**

High Priority - Nonfood-grade bags used in direct contact with food. Observed non-food grade bags in contact with bread near the pizza oven. The operator removed the bread from the non-food grade bags. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The operator stated the rice was cooked the day prior to inspection. The operator discarded the rice. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (54F - Cold Holding) on a shelf near the reach in cooler on the cook line. The operator sated the butter had been held for approximately 1.5 hours. The operator stored the butter in the lower portion of the reach in cooler. Observed cut lettuce (46F - Cold Holding); meat sauce (47F - Cold Holding) in the single-door reach in cooler nearest the three compartment sink. The operator stated the potentially hazardous foods had been held over night. The operator discarded the above foods. **Corrected On-Site** **Warning**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.