The District

Basic – Food storage container/container lid cracked or broken

Cracked lid on Hummus in flip top cooler

Basic – Wiping cloth sanitizing solution stored on the floor

Red sanitizing solution stored on floor, employee properly stored buckets Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Unlabeled White container with blue lid, employee labeled container flour Corrected On-Site

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

One flying insect in kitchen area

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

nragu- tomato sauce (44-49F – Cold Holding); beef short ribs (45F – Cold Holding); rice (44F – Cold Holding) food items are stored in the walk in cooler on second shelf. Food items were prepared on 9/4/23

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

nragu- tomato sauce (44-49F – Cold Holding); beef short ribs (45F – Cold Holding); rice (44F – Cold Holding) food items are stored in the walk in cooler on second shelf. nndeli meat (49F – Cold Holding) stored in flip top cooler over filled above chill line. Warning

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

Long white cutting board

Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient

Raw shell egg used in the Titi me Pregunto beverage Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment vacuum seal beef products then sous vide beef products when needed for service. Per manager she is working with Tallahassee to approve their Haccp plan