Little Venice

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

Baffle in ice machine has mold like build up. Warning

Basic – Current Hotel and Restaurant license not displayed. Warning

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employees in kitchen both drinking from open containers with straws while behind cook line. Advised employees to leave cook line area and place tops on drinks. Employees did so. Corrected On-Site Warning

Basic – Employee eating in a food preparation or other restricted area

Employees in kitchen eating while behind cook line between orders. Advise employees to move out of kitchen area to eat and they did so. Corrected On-Site Warning

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee bluetooth speaker on top of fliptop back shelf. Warning

Basic – Employee with no hair restraint while engaging in food preparation

Two employees in kitchen cook line not wearing hair restraints. Warning

Basic – Faucet/handle missing/ damaged at plumbing fixture

Hand sink beside ice machine hot water faucet damaged. Warning

Basic – Food not stored at least 6 inches off of the floor

Cases of limes and lemons at the bar sitting directly on the ground. Warning

Basic – Food stored on floor. nContainers of fryer oil, boxed soda syrups, bags of flour, open bag of sugar, bags of raw onions, and case of plastic chocolate syrup bottles in storage area by pizza station. Warning

Basic – In-use wet wiping cloth/towel used under cutting board

Under three cutting boards on cook line. Warning

Basic – No handwashing sign provided at a hand sink used by food employees

At bar hand wash sink. Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

1) Gaskets and interior of black three door cooler in pizza station prep area have build up of food debris. n2) Kitchen stovetops have food debris buildup. n3) Soda gun distributor hub at front bar has mold like build up. Warning

Basic – Single-service articles not stored inverted or protected from contamination

Stacks of plates and bowls on top of 3 door lowboy cooler in pizza station area not inverted or covered for protection. Warning

Basic – Soiled dry wiping cloth in use

Four Soiled dry wiping clothes around kitchen. Warning

Basic – Stored food not covered

Bulk container flour in pizza prep area missing top and opened bag of sugar sitting on floor. Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employees not washing hands before putting on gloves between tasks. No hot or cold water at hand sink in kitchen. Warning

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

Dishwasher handled raw smoked salmon to put on plate without washing hands and putting on gloves. Stopped employee and discarded smoked salmon. Employee put on gloves (no hand wash due to sink inoperable) and remade plate. Corrected On-Site Warning

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

Two flying insects in kitchen area, one observed landing in trash can. Back door to kitchen open with no prevention device to keep insects out. Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In white reach in freezer in kitchen, packages of raw bacon above bags of pepperoni and commercially packaged spinach dip. Repeat Violation Admin Complaint

High Priority – Roach activity present as evidenced by live roaches found

One live roach on floor in right unisex bathroom. Employee, killed roach, cleaned and sanitized floor. Warning

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

In kitchen FLIPTOP LOWER – cooked linguine (58F – Cold Holding); cooked penne (57F – Cold Holding); cooked spaghetti (57F – Cold Holding); cooked rice (61F – Cold Holding). Per employee all items prepared day before and in unit overnight. Repeat Violation Admin Complaint

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

1) In pizza station at front prep area, pizza sauce (83F – Cold Holding); raw bacon (76-79F – Cold Holding). Per employee, bacon pulled from cooler at 8:30-9:00am. Employee moved bacon back to freezer

2) in kitchen FLIPTOP LOWER – cooked linguine (58F – Cold Holding); cooked penne (57F – Cold Holding); cooked spaghetti (57F – Cold Holding); cooked rice (61F – Cold Holding). Per employee all items prepared day before and in unit overnight. See stop sale. n3) In FLIPTOP UPPER – sliced cheddar cheese (64F – Cold Holding); pancake batter (68F – Cold Holding); butter (54F – Cold Holding); pooled raw shell eggs (64F – Cold Holding); diced tomatoes (56F – Cold Holding). Observed top to unit open at start of inspection. Per employee all items prepped at 7:30-8:00am. Items moved out of unit to different cooler to rechill.nCorrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

In prep area 3 door lowboy cooler, opened containers of spinach artichoke dip, fresh mozzarella, and sour cream not date marked from when opened. Per employee some items opened more than 24 hrs. Reminded to date mark all items if not used within 24 hrs. Corrective Action Taken 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

Bulletin printed and provided. Warning

Intermediate – Handwash sink does not have enough water pressure to properly wash hands

No water (hot or cold) at hand sink in kitchen. Warning

Intermediate – Handwash sink not accessible for employee use at all times

1) Hand sink by ice machine blocked by brooms and bar pour spout and knife in sink. Brooms moved to allow access

2) Kitchen hand sink blocked by container of potatoes on top of bucket and bowls in sink. Bucket and potatoes moved to allow access. Corrected On-Site Warning

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/nPIC Louisa Joseph Warning

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

At ice machine, kitchen, and bar hand sinks. Employee replaced at bar. Repeat Violation Warning

Intermediate – No soap provided at handwash sink

At kitchen, bar, and ice machine hand sinks. Warning

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

Hot water shut off at ice machine hand sinks. Warning