Casa D’angelo Aventura

Basic – Accumulation of debris on exterior of warewashing machine. Chef instructed employee to clean.Repeat Violation Corrective Action Taken Repeat Violation

Basic – Clean pots and pans not stored inverted or in a protected manner.

Basic – Food stored on floor

Observed cases of food being stored on floor in walk in cooler.

Basic – In-use tongs stored on equipment door handle between uses. Located on stove door. Repeat Violation

Basic – In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site Repeat Violation

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

Observed employee touching and cutting ready to bread for customers with bare heads. Advised manager and he instructed employee to discard bread wash hands and put on gloves. Corrective Action Taken Repeat Violation

High Priority – Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw branzino and snappper being stored on top of cooked chicken in reach in cooler. Chef rearranged. 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. Discussed and emailed form to operator. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken