Forbici Modern Italian

Basic – Food stored on floor

nEmployee working with pots of food stored on floor in food preparation area. Employee removed food from floor. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment

nKnife stored in between food preparation sink and hand washing sink. Manager removed knife and properly stored it. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

nTongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted.

Basic – Standing water in floor drain/floor drain draining very slowly

nDrain underneath hand washing sink on cooks line has standing water.

Basic – Water draining onto floor surface

nPipe by hand washing sink on cooks line is draining onto floor.

Basic – Wiping cloth sanitizing solution stored on the floor

nSanitizer bucket stored on floor by reach in frezzer. Employee removed sanitizer bucket from floor and properly stored it. Corrected On-Site

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit

nUtensils stored in water at 88F. Chef discarded water placed utensils at dishwasher. Corrected On-Site

High Priority – Sanitizer not used in accordance with the manufacturer's recommendations

nDishwasher in bar area has degreasers hooked up to machine instead of chlorine sanitizer solution. Manager removed degreaser and hooked chlorine up to dishwasher.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

nMop sink has a splitter with no Back-flow protection device.

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.

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

nNo quaternary ammonia rest strips at time of inspection.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

nNo paper towels at hand washing sink on cooks line.

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

nEmailed operator employee health agreement paperwork. Corrective Action Taken