Bonu Taverna

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tank outside back door not properly secured. Repeat Violation Warning

Basic – Clams/mussels/oysters removed from original container for long-term storage

Fresh clams and mussels removed from original container and no tags. Warning

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice bucket in dry storage area not inverted for protection. Warning

Basic – Covered waste receptacle not provided in women's bathroom

No covered receptacle in employee restroom. Warning

Basic – Silverware/utensils stored upright with the food-contact surface up

Silverware in storage area between kitchen and dining room stored with food contact surfaces upright. Warning

Basic – Unprotected ice machine in a customer/nonsecure area

Covered ice machine in rear alleyway not locked during operating hours and not monitored. Warning

High Priority – Copper or copper alloys in contact with foods with a pH below 6

Copper mugs in bar area being used to make Moscow Mules with a pH level below 6. 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

Dish washer uses gloves and scrubs dirty dishes and removes clean dishes in dish washer without changing gloves and washing hands. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 live flies in dining room area not landing on food or food contact surfaces

1 live fly in ware washing area not landing on food or food contact surfaces

2 live flies in bar area not landing on food or food contact surfaces. Repeat Violation Warning

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

In kitchen on food cart: cut leafy greens (67F – Cold Holding); cut tomatoes(67F – Cold Holding); mozzarella cheese (67F – Cold Holding)nManager states items are held out for lunch and then served to staff. Manager put items on Time as a Public Health Control Paperwork. Corrective Action Taken Repeat Violation Warning

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment

Fresh clams and mussels not kept in chronological order. Warning

Intermediate – Clam/mussel/oyster tags not marked with last date served

Fresh clams and mussels not marked with last date served. Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

In walk in cooler: vegetable stock @ 2:12 (112F – Cooling) Temperature taken again at 3:15 pm vegetable stock 94 F. Manager separated into smaller portions and is using chill stick. Corrective Action Taken Warning

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sinks in bar area being used as a dump sink. Hand wash sink between bar and kitchen is now for holding plants. Manager states customers were washing their hands in that hand wash sink. Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Manager was unable to provide Time as a Public Health Control Paperwork. Inspector emailed blank copy and Manager filled out and put cut leafy greens, cut tomatoes and mozzarella cheese on Time. Repeat Violation Warning

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning