Red Clasico Sarssota

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (55F-Cold holding) Swiss cheese (61F - Cold Holding); Salmon (60F - Cold Holding); Chicken (56F - Cold Holding); Cut tomatoes (55F - Cold Holding); Cooked onions (57F - Cold Holding); Cooked artichokes (58F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 2 hours. Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled the trash can then clean pans without washing their hands. Employee removed the pans to be sanitized and washed their hands. **Corrective Action Taken** **Repeat Violation** **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. Employee handled dirty dishes then clean dishes without washing their hands. Employee rewashed the dishes and washed their hands. **Corrective Action Taken** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer reading of the dishwasher 00ppm chlorine. Manager stoped using the dishwasher, set up the three compartment sink to properly sanitize and called the technician. **Warning**

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled 2nd floor kitchen. Employee removed the can opener to be sanitized. **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/ 5 employee food handlers no CFM 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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. 8 propane tanks stored in the 2nd floor kitchen. Employee removed the tanks. **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen. **Warning**

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Fryer on the cook line that is not under the exhaust hood, build up of grease on the walls and ceiling. **Warning**

Supervisor/Person in Charge Present

Required Records Available; Shellstock Tags/Labels

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara (115F - Hot Holding); Meatballs (117F - Hot Holding) stored in the hot holding unit next to the cook line. Chef stated the items were heated above 165F and placed in the hot holding unit for approximately 1.5 hours. Chef removed and reheated the items above 165 and placed them in hot holding on the grill. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the reach in cooler on the cook line Cooked pasta (55F - Cold Holding); Shrimp (54F - Cold Holding); Salmon (55F - Cold Holding); provolone cheese (57F - Cold Holding); Cooked vegetables (55F - Cold Holding); Cut tomatoes (54F - Cold Holding); Poultry (56F - Cold Holding); Scollops (53F - Cold Holding) chef stated the items were stored in the reach in cooler for approximately 3 hours. Chef packed all the items with bags of ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up an item from the floor then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. **Corrected On-Site** **Repeat Violation** **Warning**

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed the can opener to be sanitized. **Corrective Action Taken** **Warning**

Intermediate - Hot water supply not maintained during peak periods. No hot water for the establishment. **Warning**

Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Employee placed soap at the hand washing sink. **Corrected On-Site** **Warning**

Basic - Hood filter missing from automatic fire suppression/exhaust system. All the hood filters missing on the exhaust hood on the cook line. **Warning**

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-03-13: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. **Warning** - From follow-up inspection 2024-03-13: **Time Extended**

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bottles of liquor in the bar area. Employee removed the bottles. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the stand up reach in cooler next to the ice machine in the kitchen Pork (55F - Cold Holding); Mashed potatoes (56F - Cold Holding); Scollops (54F - Cold Holding); Milk (54F - Cold Holding); Cooked vegetables (54F - Cold Holding) Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the stand up reach in cooler next to the ice machine in the kitchen Pork (55F - Cold Holding); Mashed potatoes (56F - Cold Holding); Scollops (54F - Cold Holding); Milk (54F - Cold Holding); Cooked vegetables (54F - Cold Holding) Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. **Warning**

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee washed their hands. **Corrective Action Taken** **Warning**

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. Dishwasher handled dirty dishes then clean dishes without washing their hands. Employee Rewashed the dishes and washed their hands. **Corrective Action Taken** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza sauce (50F - Cooling); Bolo sauce (55F - Cooling) Stored in the walk-in cooler in covered 5 gallon containers with a date mark of 10/18. Chef stated the items were placed in the walk-in cooler on 10/18 to cool. Chef discarded the sauces. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza sauce (50F - Cooling); Bolo sauce (55F - Cooling) Stored in the walk-in cooler in covered 5 gallon containers with a date mark of 10/18. Chef stated the items were placed in the walk-in cooler on 10/18 to cool. Chef discarded the sauces.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean equipment without washing their hands. Employee washed their hands. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell mussels stored over ready to eat sauces in the reach in cooler on the cook line. Chef removed the mussels. **Corrected On-Site**

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. Emailed handouts to the operator.

Intermediate - No soap provided at handwash sink. 2 hand washing sinks in the bar area. Chef placed soap at the hand washing sinks. **Corrected On-Site**

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water in the front counter area. Manager placed the lobster in the reach in cooler. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution reading 00ppm. Chef switched to chlorine sanitizer new reading 100ppm. **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has a preparation area on the 2nd floor that is not included in the original plans for the restaurant. Preparation area includes walk-in cooler, 3 preparation tables, two compartment sink, ice machine, convection oven, reach in coolers, dry storage, floor mixer and reach in freezers. **Warning** - From follow-up inspection 2023-07-06: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling tile missing. Several ceiling tiles missing 2nd floor kitchen. **Warning** - From follow-up inspection 2023-07-06: **Time Extended**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over salmon in the walk-in cooler. Manager placed the beef below the salmon. **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. Bartender handled fresh strawberries with their bare hands wile cutting. Bartender discarded the strawberries. **Corrective Action Taken** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw salmon change gloves and handed clean utensils without washing hands. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 00ppm. Technician arrive during the inspection and adjusted the sanitizer, new reading 100ppm. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bartender handled fresh strawberries with their bare hands wile cutting. Bartender discarded the strawberries. **Warning**

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. Emailed handouts. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has a preparation area on the 2nd floor that is not included in the original plans for the restaurant. Preparation area includes walk-in cooler, 3 preparation tables, two compartment sink, ice machine, convection oven, reach in coolers, dry storage, floor mixer and reach in freezers. **Warning**

Basic - Ceiling tile missing. Several ceiling tiles missing 2nd floor kitchen. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on preparation tables in the cook line area. Manager removed the phones. **Corrected On-Site** **Warning**

Basic - Floor areas covered with standing water. Preparation and cook line areas. **Warning**

Basic - Unclean building components, attachments or fixtures. Fan covers in the walk-in cooler soiled. **Warning**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled the trash can then clean utensils without washing hands Employee washed their hands and sanitized the utensils. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatballs (73F - Reheating ); Marinara (77F - Reheating ); Mashed potatoes (78F - Reheating ). Chef stated the items had been reheating for more than 2 hours. Chef discarded the items. **Warning**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs (73F - Reheating ); Marinara (77F - Reheating ); Mashed potatoes (78F - Reheating ). Chef stated the items had been reheating for more than 2 hours. Chef discarded the items. **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid not labeled. Chef labeled the bottles. **Corrected On-Site** **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 light shields missing in the dishwasher area. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table in the cook line area. Employee removed the drinks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**

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. Employee handled dirty dishes then clean dishes without washing hands. Employee washed their hands. **Corrected On-Site** **Warning**

High Priority - Employee dried hands soiled towel after washing. Employee rewashed their hands, **Corrected On-Site** **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**

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. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to the pizza make line blocked with a reach in cooler. Manager removed cooler. **Corrected On-Site** **Warning**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink next to the cook line removed. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to the dish machine. Employee placed paper towels at the hand washing sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**

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. **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature. Employee placed the shrimp in a reach in cooler. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a preparation table on the cook line. Employee removed the drink. **Corrected On-Site** **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Personal Cleanliness

Equipment, Food and Non-Food Contact Surfaces Approved

Approved Thawing Methods Used

Equipment Adequate to Maintain Product Temperature