Amore Restaurant

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Observed in the left side reach in cooler on the cook line: Grouper (46F – Cold Holding); Chicken (45F – Cold Holding); Heavy cream (45F – Cold Holding); Cheese ravioli (45F – Cold Holding); Shrimp (45F – Cold Holding); Lobster (46F – Cold Holding); Lamb (46F – Cold Holding); Muscles (46F – Cold Holding).nOperator stated it had been in there for a couple days while they were closed

Operator discarded food willingly. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed in the left side reach in cooler on the cook line: Grouper (46F – Cold Holding); Chicken (45F – Cold Holding); Heavy cream (45F – Cold Holding); Cheese ravioli (45F – Cold Holding); Shrimp (45F – Cold Holding); Lobster (46F – Cold Holding); Lamb (46F – Cold Holding); Muscles (46F – Cold Holding).nOperator stated it had been in there for a couple days while they were closed

Operator discarded food willingly. Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Observed no knowledge of the big 6

Handed operator a copy to post. Corrected On-Site 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

Observed no vomit clean up plan

Handed operator a copy to post. Corrected On-Site Warning

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Observed no hot water in the establishment. Warning