Vignetos

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken (47F - Cold Holding); shrimp (48F - Cold Holding); scallops (47F - Cold Holding). Per operator, all items placed in unit 3 hours prior to the inspection. Operator placed ice pack on items for quick chill. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-11-14: At the time of callback inspection, shrimp temps at 42F, chicken 50F and scallops 44F. Per operator, items placed in unit 3.5 hours prior to the inspection. Operator transfer items to walk in freezer for quick chill. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection. **Warning** - From follow-up inspection 2024-11-14: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle of sanitizer at dishwashing area. **Warning** - From follow-up inspection 2024-11-14: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine. **Warning** - From follow-up inspection 2024-11-14: **Time Extended**

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. **Warning** - From follow-up inspection 2024-11-14: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-11-14: **Time Extended**

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

Plumbing Maintained; Sewage Disposal

Toilet Rooms Maintained

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed stuffed shrimp (48F @ 7:40 - Cooling since 1:30). Item did not cool to 41F with 4 hours, spaghetti (70F @ 7:10- Cooling since 2:00) See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (50F - Cold Holding). Per operator, item was taken from walk-in cooler and brought to low boy approximately 4:00.

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. Observed stuffed shrimp (48F @ 7:40 - Cooling since 1:30). Item did not cool to 41F with 4 hours, See stop sale.

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed sausage (91-155F - Cooking). Operator placed item back in oven. Second temperature 200F.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed spaghetti (70F @ 7:10- Cooling since 2:00.) item did not make it to 70F within 2 hours.

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/

Basic - In-use dry wiping cloth/towel used under cutting board. -Observed wiping cloth under cutting board across from cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored next to restaurant ingredients in low boy-cooler at express station. Employee drink stored on prep table next to dish area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup at bar soda gun holsters and sinks. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Observed bar handwashing sink being used as a dump sink.

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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed walk-in cooler, Soup, tomato sauce to date marked. Per operator, more than 24 hours.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at host stand with blue liquid.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on multiple door handles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in server reach in, top shelf.

Basic - Employee with no hair restraint while engaging in food preparation. 2 kitchen employees no hair restraints.

Basic - Equipment in poor repair. Observed multiple line cooler gaskets in disrepair.

Basic - Food stored on floor. Observed multiple cases on walk-in freezer floor.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50°F - Cold Holding) In flip top cooler, butter sticks were stacked high above container fill line. Operator removed excess and moved to reach-in cooler below. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (116°F - Hot Holding) Near steam table, chicken stock was being held at room temperature. Operator reheated chicken stock to 165°F and added chicken stock to hot holding station at above 135°F. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat ham and breadcrumbs in reach-in cooler next to ice machine. Operator reversed. **Corrected On-Site**

Intermediate - Clam/mussel tags not marked with last date served. 4 tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar.

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

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. 1 employee certificate expired.

Basic - Clams/mussels removed from original container for long-term storage in walk-in cooler.

Basic - Working containers of flour removed from original container not identified by common name on cook-line.