Pasghetti

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Woman's restroom door is not self-closing.

Basic – Dead roaches on premises

1 dead roach near grab and go fridge near front counter area. n1 dead roach under hand sink in back prep area.

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

Employee drink on prep table near cook line. Employee drink to designated area. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Multiple employee personal food being stored with food to be served to the public in walk in cooler. Discussed with manager proper food storage. Corrective Action Taken Repeat Violation

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

Employee wallet stored above prep table in back area.

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

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment

3 sticky fly catcher strips hanging above equipment in back area with dead flies. n1 sticky fly catcher strips under prep table area near cook line.

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

Unwashed produce store on rack inside walk in cooler not at least 6 inches off the floor.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Ice build up in reach in freezer in back prep area.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave interior soiled with food debris.

Basic – Old labels stuck to food containers after cleaning

Old labels on clean containers holding food in walk in cooler. Discussed with manager that old labels should be completely taken off when washed.

Basic – Wet mop not stored in a manner to allow the mop to dry.

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

nWooden spoon stored in standing water temping at 58 F

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

n2 live flies in dinning room area. n2 live flies in front counter register area. n3 live flies in back prep area landing on equipment. n1 live fly landing on on box of bread near counter front area. n1 live fly landing on beer tap drain.

High Priority – Pesticide/insecticide labeled for household use only present in establishment

House hold ant and roach spray stored on storage rack near reach in freezer. nInsect repellent stored in back outside area.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Cooks pasta inside walk in cooler dated 11/15/23.

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

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

3 cheese raviolis 46 F @ 1:24 nSliced provolone 56 F @ 1:25 nRe-temped both items at 3pm: 3 cheese raviolis 46 F, nSliced provolone 48 F nRepeat Violation Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Alfredo sauce temping at 104 F @ 1:20 pm. nAt 3pm Alfredo Sauce temperature was brought up to 172 F. nCooked pasta temping at 96 F @ 1:21 pm. nAt 2:02pm cooked pasta temperature was brought up 150 F. nDiscussed with manager proper reheating temperatures. Manager turned up temperature for steam table. Corrected On-Site Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener soiled with old food debris. nIce chute soiled at soda fountain station. Repeat Violation

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

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Gelato stored in reach in freezer near front counter area not date marked. nWhite rice inside walk in cooler not date marked. nVarious food items inside walk in cooler not date marked.

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Manager Jamie Walker Food Handler Certification is expired on 10/22/23.

Intermediate – Toxic substance/chemical on premise that is not required for the operation of establishment.