Caffe Andiamo

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Di Manzo containing raw cured beef Carpaccio Di Pesci containing raw cured tuna and salmon. **Warning** - From follow-up inspection 2024-04-26: Per operator they are printing off new menus and should have them in a couple of weeks. **Time Extended** - From follow-up inspection 2024-06-03: Per operator they are still waiting on the new menus to be printed off by a 3rd party and should have them in a couple of weeks. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for to go menus that contain Carpaccio Di Manzo containing raw cured beef & Carpaccio Di Pesci containing raw cured tuna and salmon **Admin Complaint** - From follow-up inspection 2024-04-26: Per operator they are printing off new menus and should have them in a couple of weeks. **Time Extended** - From follow-up inspection 2024-06-03: Per operator they are still waiting on the new menus to be printed off by a 3rd party and should have them in a couple of weeks. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Per operator they are curing raw beef, tuna, and salmon for preservation and favor, but does not to have/is unable to locate an approved variance. **Warning** - From follow-up inspection 2024-04-26: Per operator they are only going to cure their raw beef and are still in the process of writing up their HACCP/variance plan. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Di Manzo containing raw cured beef Carpaccio Di Pesci containing raw cured tuna and salmon. **Warning** - From follow-up inspection 2024-04-26: Per operator they are printing off new menus and should have them in a couple of weeks. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for to go menus that contain Carpaccio Di Manzo containing raw cured beef & Carpaccio Di Pesci containing raw cured tuna and salmon **Admin Complaint** - From follow-up inspection 2024-04-26: Per operator they are printing off new menus and should have them in a couple of weeks. **Time Extended**

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. Operator touching ready to eat pepperoni slices with bare hands at pizza station.

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee at bar washed, rinsed, and then dipped glasses in sanitizer at bar are for less then 2 seconds, inspector spoke to employee, glasses placed inside sanitizer. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cheese in walk in cooler. Also raw beef stored over raw fish in walk in cooler. Manager rearranged all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (45F - Cold Holding); pizza sauce (47F - Cold Holding); shredded cheese (48F - Cold Holding) in top reach in cooler at pizza station, per operator items where placed in cooler 2 hours ago and sensor needed to be moved so cooler would drop temperature, sensor moved, all items retemp below 41F. cooked eggplant (58F, 65F- Cold Holding) sitting out on counter on cook line waiting to be put inside of cold holding equipment that was being serviced, both items moved to reach in cooler, both retemp below 41F. raw scallops (64F - Cold Holding) sitting out in service window on cook line, per operator they are going to be cooked, but scallops sat in the service window the duration of the inspection, employee removed scallops and began to cook them. **Corrective Action Taken**

High Priority - 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. potato croquette on cook line, per operator croquettes where made 2 hour prior, operator marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Per operator they are curing raw beef, tuna, and salmon for preservation and favor, but does not to have/is unable to locate an approved variance. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Di Manzo containing raw cured beef Carpaccio Di Pesci containing raw cured tuna and salmon. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for to go menus that contain Carpaccio Di Manzo containing raw cured beef & Carpaccio Di Pesci containing raw cured tuna and salmon **Admin Complaint**

Basic - Employee eating in a food preparation or other restricted area. Operator eating while following inspector around during inspection.

Basic - Food stored on floor. 2 cases of cheese in walk in cooler. 1 case of butter and 1 box of pork in walk in freezer. **Repeat Violation**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer raw chicken in plastic bag over various mixed vegetables in plastic bags. Operator switched the walk in freezer storage levels. **Corrected On-Site**

High Priority - 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. At time of inspection, butter, egg wash and Alfredo sauce held on time as public health control per operator not stored with time mark. Establishment has previous time as public health control written procedures but not updated. Inspector provided new written plan and went over proper procedures. **Corrective Action Taken**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags not marked with the date of last served. **Repeat Violation**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the main cook line has food debris residue staining. **Repeat Violation**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement, similar signage or employee food handler training available at time of inspection. **Warning**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment is currently vacuum packaging raw scallops with no approved HACCP. Inspector provided HACCP template. **Corrective Action Taken** **Warning**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the walk in freezer, bolognese sauce previously frozen missing product date marking for when placed back into refrigeration.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training certificates are expired. **Warning**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler, thawed vacuum packaged tuna still in sealed reduced oxygen packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages stored on the pass through window of the main cook line. Operator removed the employee beverages. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Container of employee personal items stored on shelf on the main cook line over the steak well. **Repeat Violation**

Basic - Food stored on floor. On the main prep line, olive oil stored on the floor. Operator relocated the container of olive oil. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the main cook line have build up of dust. Reach in cooler drawers on the main cook line have build up of food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on cutting boards in the prep area and at the front pizza counter.

High Priority - Container of medicine improperly stored. On the storage shelf over the steam well, container of medicine stored on shelf. Operator relocated the employee medicine. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, container of marinara stored cooling overnight; marinara (69F - Cold Holding). Operator removed and discarded the marinara. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, container of marinara stored cooling overnight; marinara (69F - Cold Holding). Operator removed and discarded the marinara. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams/mussel tags not stored in order or marked with date of last served. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waitstation reach in cooler under the coffee station has mold like substance build up on the door gaskets. Operator began to clean and sanitize the door gaskets. **Corrective Action Taken** **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, container of stock, meat sauce and beef bourgeois stored from two days prior with no product date marking.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the server pass through window over the prep table and steam well. Operator relocated the employee beverage. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top shelf with croutons and sliced bread. Employee apron stored on shelf over porcini mushrooms. Operator relocated all employee personal items. **Corrected On-Site** **Repeat Violation**

Basic - Food stored in a location that is exposed to splash/dust. On the main cook line, uncovered containers of croutons and sliced bread stored next to employee hand wash sink. Operator relocated the product to the top storage shelf. **Corrected On-Site**

Basic - Food stored on floor. In the prep room area, plastic container of olive oil stored on the floor. Operator relocated the olive oil to the correct storage location. **Corrected On-Site**

Basic - Single-service articles improperly stored. In the exterior dry storage shed, packages of pizza boxes stored on the floor, operator instructed employee to rearrange the dry storage shelf. **Corrective Action Taken**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution on main cook line and in prep area at 0ppm chlorine. Operator instructed employee to correct the sanitizer solution. **Corrective Action Taken**

Basic - Cleaned and sanitized equipment or utensils not properly stored. In the walk in freezer, blue chill sticks stored on the floor. Operator relocated the chill sticks to the dish area to be cleaned and sanitized. **Corrective Action Taken** **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, container of plastic wrapped frozen raw chicken stored over container of plastic wrapped frozen fish. Operator relocated the raw frozen chicken to the bottom shelf. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellfish tags for clams and mussels not stored in chronological order or marked with date of last served. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the pass through window reach in cooler by the entrance to the bar, reach in cooler gaskets have a build up of mold like substance. Operator cleaned the reach in cooler door gaskets. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over dish/prep area has build up of dust on the ceiling vent. **Repeat Violation**

Basic - Cleaned and sanitized equipment or utensils not properly stored. At the end of the main cook line, clean utensils stored inside of a pan on the floor under the grill area. Operator relocated the pan of utensils to the proper storage location. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons stored hanging on dry storage shelf in the prep area over bags of flour. Operator relocated the aprons to the proper storage location. **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Under the chefs table in the back prep room, scoop handle stored in bulk container of salt with the handle in the product. Operator relocated the scoop to the proper storage levels. **Corrected On-Site**

Basic - Stored food not covered. In the walk in cooler, multiple containers of sauce stored on shelf with no cover. Operator placed a lid on all sauces. **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the wooden chef table in the back prep room area, wet wiping cloth stored on the chef table. Operator placed the wiping cloth in a sanitizer solution bucket. **Corrected On-Site** **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. On the storage shelf over and under the chefs table in the prep room, bulk containers of yeast,salt and sugar stored with no product label. Operator labeled the bulk containers. **Corrected On-Site** **Repeat Violation**