Spritz City Bistro

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, cooked quinoa (102F - Hot Holding); cooked rice (81F - Hot Holding). Products sitting in steam well, not turned on. Operator stated products sitting over 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinara sauce (46F - Cold Holding); chili (46F - Cold Holding); cream soup (47F - Cold Holding); cooked black beans (47F - Cold Holding); beef stock(47F-Cold holding), vegetable stock(48F-Cold holding);coleslaw(48F-Cold holding), cooked mushrooms(47F-Cold holding); black beans(48F-Cold holding);beef soup(47F-Cold holding);Alfredo sauce(47F-Cold holding) raw chicken(47F-Cold holding) Not prepared or portioned today. Held overnight. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinara sauce (46F - Cold Holding); chili (46F - Cold Holding); cream soup (47F - Cold Holding); cooked black beans (47F - Cold Holding); beef stock(47F-Cold holding), vegetable stock(48F-Cold holding);coleslaw(48F-Cold holding), cooked mushrooms(47F-Cold holding); black beans(48F-Cold holding);beef soup(47F-Cold holding);Alfredo sauce(47F-Cold holding) raw chicken(47F Cold holding) Not prepared or portioned today. Held overnight. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, cooked quinoa (102F - Hot Holding); cooked rice (81F - Hot Holding). Products sitting in steam well, not turned on. Operator stated products sitting over 2 hours. See stop sale. **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. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Advised operator of proper in use utensil storage. Operator removed utensils. **Corrected On-Site** **Warning**

Basic - Plumbing system in disrepair. At walk in cooler, water dripping from fan. **Warning**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler, blue cheese (50F - Cold Holding); cooked tomatoes and garlic (50F - Cold Holding); Brie cheese (50F - Cold Holding); panacotta (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, cooked rice (50F - Cold Holding); cooked quinoa (50F - Cold Holding); cream soup (48F - Cold Holding); lobster broth (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale. - From follow-up inspection 2024-05-29: At walk in cooler, Raw hamburger 48F-Cold holding, Housemade marinara 48F- Cold holding Cooked beans 49F-Cold holding Cole slaw 51F-Cold holding, per operator product been stored over 24 hours, per operator product not prepared or portioned today See stop sale **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler, blue cheese (50F - Cold Holding); cooked tomatoes and garlic (50F - Cold Holding); Brie cheese (50F - Cold Holding); panacotta (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, cooked rice (50F - Cold Holding); cooked quinoa (50F - Cold Holding); cream soup (48F - Cold Holding); lobster broth (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-29: At walk in cooler, Raw hamburger 48F-Cold holding, Housemade marinara 48F- Cold holding Cooked beans 49F-Cold holding Cole slaw 51F-Cold holding, per operator product been stored over 24 hours, per operator product not prepared or portioned today See stop sale **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in low boy, Raw tuna stored over cut lettuce. Advised operator of proper storage. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up an item from the floor and proceeded to handle food without washing hands, changing gloves. Advised operator of proper handwashing. Operator educated employee, employee washed hands , changed gloves. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler, blue cheese (50F - Cold Holding); cooked tomatoes and garlic (50F - Cold Holding); Brie cheese (50F - Cold Holding); panacotta (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, cooked rice (50F - Cold Holding); cooked quinoa (50F - Cold Holding); cream soup (48F - Cold Holding); lobster broth (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler, blue cheese (50F - Cold Holding); cooked tomatoes and garlic (50F - Cold Holding); Brie cheese (50F - Cold Holding); panacotta (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, cooked rice (50F - Cold Holding); cooked quinoa (50F - Cold Holding); cream soup (48F - Cold Holding); lobster broth (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**

Basic - Clean utensils stored between equipment and wall. Knives stored in between equipment and wall, advised operator of proper storage of clean equipment. Operator removed knife. **Corrected On-Site**

Basic - Food not stored at least 6 inches off of the floor. At walk in cooler, housemade marinara stored on floor. Advised operator of proper storage. Operator moved sauce to shelf. **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line; - From follow-up inspection 2024-05-01: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** - From follow-up inspection 2024-05-01: **Time Extended**

Basic - - From initial inspection : Basic - Employees with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-05-01: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris- dining room under booths - From follow-up inspection 2024-05-01: **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor- containers of steak and sauces in walk-in cooler ; advised to store properly - From follow-up inspection 2024-05-01: Observed Flour containers - at expo line Advised to store properly **Time Extended**

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line - From follow-up inspection 2024-05-01: **Time Extended**

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink; - From follow-up inspection 2024-05-01: **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glaze (48-51F - Cooling); in cooler #4 at cook line; food not cooled overnight to 41 F within 4 hours See Stop Sale

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. Dishwasher (Chlorine 0ppm);

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands and used soiled to wipe on prep table ; put gloves on and started to cut raw chicken Operator educated; employee washed hands and put new gloves on **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately: 30 live flies at the bar 10 live flies around the bar, chairs, and ice chest 5 live flies by racks used to store clean dishes by walk-in cooler at the back of the kitchen ; 3 live flies by three compartment sink 2 live flies by windows in the dining room

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over pepperoni not commercially packaged in reach in freezer at expo line; Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and tuna stored above bread sandwiches in cooler at cook line Stored properly **Corrected On-Site**

High Priority - Roach activity present as evidenced by live roaches found. 1 live under three compartment sink

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. Demi glaze (48-51F - Cooling); in cooler #4 at cook line; food not cooled overnight to 41 F within 4 hours See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (56F - Cold Holding); cut tomatoes (56F - Cold Holding); cheese sauce (52F - Cold Holding); sausage (57F - Cold Holding); in cooler #3; as per operator foods not prepared or portioned today; foods out of temperature for approximately 1 hour; foods placed on TPHC for 4 hours due to cooler nitrogen maintaining 41 F or below; veggie stock (87F - Cold Holding)at cook line ; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food pulled out of the cooler to be used in dishes; advised operator to start preparing the foods or move back in the cooler; **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of training certificates- Food Safety program through proctor -

Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;

Basic - Bowl used to dispense raw tuna and salmon in cooler at cook line Removed **Corrected On-Site**

Basic - Dead roaches on premises. Approximately 7 dead by the dish racks by walk-in cooler 1 dead by front door walking cooler 2 dead by windows in the dining room Advised operator to have areas cleaned and sanitized

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table at cook line;

Basic - Employees with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris- dining room under booths

Basic - Food stored on floor- containers of steak and sauces in walk-in cooler ; advised to store properly

Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of Ice machine moldy- outside the back kitchen door Food debris on windows tracks in the dining room

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in the same container of foods like dessert in cooler at prep station across from dishwasher Removed **Corrected On-Site**

Basic - Time/temperature control for safety food thawed in an improper manner- Krab meat in standing water in three compartment sink; moved inside cooler **Corrected On-Site**

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink;

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw tuna and smoked salmon over cooked rice balls at tall stainless reach in freezer in kitchen. Raw shell eggs over oranges at walk in cooler. Operator stored properly. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta mix (50F - Cold Holding); ranch dressing (buttermilk) (60F - Cold Holding) Products observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned products to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table: tomato sauce (101F - Reheating) at 11:35 since 9:30. At current rate of reheating product did not reach 135F within 2 hours. Operator moved to stove to reheat to 165+F. **Corrective Action Taken**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock.

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. Procedure sent to operator.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line. **Corrected On-Site**

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -risotto (50F - Cold Holding); cooked mushrooms (51F - Cold Holding); asparagus (55F - Cold Holding);. Product moved from walk-in cooler less than 1 hour ago. Lid placed on products, operator will monitor. **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. -observed 1 expired food handler card, no others. Operator is scheduling class for staff. **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. -provided printed copies in English and Spanish. Operator made copies, all employees on duty read and signed. Will add to hiring paperwork. **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. -short rib prepared 10/2, frozen then thawed. Product date does not reflect number of days at refrigerated temperature. Less than 7 days per operator. **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. -tuna in walk-in cooler, operator cut packages to allow oxygen. **Corrected On-Site** **Warning**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line - From follow-up inspection 2023-04-21: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.- menu offers Caesar salad dressing made with raw egg yolks; educated operator - From follow-up inspection 2023-04-21: As per operator menus ordered to be reprinted **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-21: **Time Extended**

Basic - - From initial inspection : Basic - Cutting boards have cut marks and is no longer cleanable - all at cook line - From follow-up inspection 2023-04-21: **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked zucchini (65-72F - Cooling)at 11:50 to 72 F at 13:10 since 10:30; in reach in cooler next to fryers; cooler heavily overstocked; operator moved some food to walk-in cooler; also rearranged cooler and lowered thermostat; **Corrective Action Taken**

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. Employee touched cut up lettuce and red onions to plate customer's plate with bare hands; educated; employee washed hands and put gloves on; **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tails not commercially packaged stored above bags of French fries in one door reach in freezer at expo line; Operator reversed; **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lobster in walk-in cooler; Raw steak over puréed celery root in reach in cooler at cook line; Operator stored properly **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp soup (51F - Cold Holding); bolognese (51F - Cold Holding) in walk-in cooler; as per operator food out of temperature for approximately 2 hours; cooler left opened while receiving and storing foods; foods not prepared or portioned today; Operator lowered thermostat; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened approximately 36 hours; in reach in cooler at expo line; Operator dated **Corrected On-Site**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.- menu offers Caesar salad dressing made with raw egg yolks; educated operator

Basic - Opened employee beverage container in a cold holding unit at prep station by dishwasher area with food to be served to customers. Removed; **Corrected On-Site**

Basic - Standing water in bottom of reach-in-coolers at cook line and expo line;

Basic - Cutting boards have cut marks and is no longer cleanable - all at cook line

Basic - Employee eating in a food preparation or other restricted area. Employee eating at expo line next to customer foods waiting to be expedited/ served; Educated operator **Repeat Violation**

Basic - Employees with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair- broken door at reach in cooler next to frying station; door falls of the hinges when cooler is opened;

Basic - Food stored on floor- plastic containers of soups in walk-in cooler; Food not stored at least 6 inches off of the floor. Plastic containers used to store raw fish stored on sheet pans in walk-in cooler; Operator stored properly **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding units- all units

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Short ribs(beef)/stored in prep cooler#2(over 4 hours)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 68 degrees, beef short ribs(stored over 4 hours), 50 degrees, sliced tomatoes (stored under 2 hours).

Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in hand wash sink./corrective action taken/operator removed food container. **Corrected On-Site** **Repeat Violation**

Intermediate - No soap provided at handwash sink. Cookline

Basic - Employee eating in a food preparation or other restricted area. Cookline/corrective action taken/line prep person stopped eating in prep area. **Corrective Action Taken**

Basic - Floor tiles missing and/or in disrepair. Cookline

Basic - Food stored on floor. Tiramisu cookies/kitchen/corrective action taken/operator stored foods back on shelf. **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer/kitchen