La Masseria

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cut fish 49-50F- cold holding , Whole raw fish 48F-cold holding, ricotta stuffing 48F- cold holding, Mozzarella 45F-cold holding, butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At walk in cooler - , ground beef 48F-cold holding raw beef 45F-cold holding raw duck 44F-cold holding, raw chicken 44-45F- cold holding- food not prepared or portioned today- food out of temperature overnight- operator placed food in walk in freezer to quick chill. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler - cooked meat balls 45F at 2:25 (cooling overnight) lasagna 45F at 2:25 (cooling overnight) food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cut fish 49-50F- cold holding , Whole raw fish 48F-cold holding, ricotta stuffing 48F- cold holding, Mozzarella 45F-cold holding, butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- shredded cheese 45F at 2:25 to 45F at 4:00( cooling since 9AM)- food covered- at current rate of cooling food did not reach to 41F within 4 hours - see stop sale. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler - cooked meat balls 45F at 2:25 (cooling overnight) lasagna 45F at 2:25 (cooling overnight) food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Warning**

High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler near prep area- container of herbs with no food grade paper napkin in contax with the herbs- educated operator - operator removed the napkin. **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical improperly stored. At dry storage shelf - can of Wd-40 stored over seasonings operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- shredded cheese 45F at 2:25 to 45F at 4:00( cooling since 9AM)- food covered- at current rate of cooling food did not reach to 41F within 4 hours - see stop sale. **Warning**

Intermediate - At cookline reach in cooler- Clam tag removed from original container prior to container being emptied- operator provided tag and kept with product. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler - cut tomatoes 48F at 2:55 to 48F at 3:45 ( cooling since 2:45), cooked peppers and onions 48F at 2:55 to 48F at 3:45 ( cooling since 2:45), cooked mushrooms 45F at 3:05 to 45F at 4:30 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining time- operator placed food in walk in freezer to quick chill. At reach in cooler- sliced cheese 45-47F at 2:55 to 45-47F at 4:30 ( cooling since 2:40) cooked green beans at 47-52F 2:55 to 45-47F at 4:30 ( cooling since 11:00)- at current rate of cooling food will not reach 41F within remaining time- operator placed food in walk in freezer to quick chill. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. At bar handwashing sink - employee dumping ice into sink- educated operator. **Corrective Action Taken** **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/hotels-restaurants/food-lodging/food-manager/ **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Food stored on floor. At walk in freezer containers of chicken stored on floor - operator moved off floor. **Corrected On-Site** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observe tomato sauce over two hour (113F - Cooling). Operator put tomato sauce back stove to reheat.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dishwasher handling soiled dishes and without washing hands handling clean pot.

High Priority - Toxic substance/chemical improperly stored. Observe cleaner above ice. Operator removed. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe tomato sauce over two hour (113F - Cooling) due to being in deep plastic container and cup.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back prep area- approximately 12 small flying insects landing on soda boxes, prep counters, and deli slicer. At cookline area observe approximately 2 small flying insects landing on and above prep counters. At back storage area- approximately 3 small flying insects landing on clean dishes. At bar area- approximately 2 small flying insects landing on bar counter top where customers are served. **Admin Complaint** - From follow-up inspection 2023-12-13: At back prep area approximately 10 small flying insects at landing on landing on soda boxes, unwashed potatoes, prep counters, and deli slicer. **Admin Complaint**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled by dishmachine area. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler -Egg plant parm 46-50f at 1:00 ( cooling overnight), cooked chicken 50-53F at 1:00 ( cooling overnight)- food covered and stacked- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Warning**

High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline reach in cooler- pasta in contact with non food grade paper towels- operator removed. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back prep area- approximately 12 small flying insects landing on soda boxes, prep counters, and deli slicer. At cookline area observe approximately 2 small flying insects landing on and above prep counters. At back storage area- approximately 3 small flying insects landing on clean dishes. At bar area- approximately 2 small flying insects landing on bar counter top where customers are served. **Admin Complaint**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine area- employee handled dirty utensils and then proceeded to handle clean dishes- without washing their hands- educated operator- employee washed hands. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler -Egg plant parm 46-50f at 1:00 ( cooling overnight), cooked chicken 50-53F at 1:00 ( cooling overnight)- food covered and stacked- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. At prep counter near dish area- spray bottle of utensil cleaner- operator labeled. **Warning**

Intermediate - Equipment drain line draining into handwash sink. At handwash sink near pastry station- with water drain line - draining into sink. **Repeat Violation** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area-marinara sauce 104-120F at 1:15 to 98-115F at 1:55 ( cooling since 1:00)- food in large quantity- at current rate of cooling food will not reach 70F within remaining time- operator moved to walk in freezer to quick chill. **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/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline area utensil I'm standing water of 77F- operator removed. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees- by dish machine handwash sink. **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on- educated operator - employee removed **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled by dishmachine area. **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. At two compartment sink - beef defrosting at room temperature- operator placed under running water. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw ground beef over cooked lasagna-operator moved ground beef. **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. Employe handling grape tomatoes with bare hands - operator instructed employee to wear gloves. **Corrected On-Site**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator transferred to Triple Sink (Chlorine 50ppm) **Corrected On-Site**

Intermediate - Equipment drain line draining into handwash sink.at pantry hand sink - operator removed drain line. **Corrected On-Site**

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/hotels-restaurants/food-lodging/food-manager/ Certified Food manager arrived during inspection **Corrected On-Site**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Food not stored at least 6 inches off of the floor. Tray of fresh clams on walk in floor - employee removed from floor. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Employee working clams - no hair restraint - operator provided. **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. Observed employee cutting produce to be used for salads with bare hands, discussed with operator. Operator had employee wash hands and put gloves on **Repeat Violation**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked pasta in cook line, raw beef stored above ready to eat foods on cook line. Raw beef stored above olives in walk in cooler, operator reorganized all **Corrected On-Site** **Repeat Violation**

Basic - Ceiling tile missing. Observed above ice machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above cook line