The Saucy Meatball

Basic – Bowl or other container with no handle used to dispense food. Container with no handle used to scoop breadcrumb mix in container in walk in cooler. Operator removed. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Employee preparing food without a hair restraint. Employee put on hat. . Repeat from 03-20-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrected On-Site Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit. In large Pepsi cooler used to store food.

Basic – Soiled dry wiping cloth in use. On cooks line. Operator discarded.

Basic – Time/temperature control for safety food thawed in an improper manner.ground beef thawing in standing water at three compartment sink. Operator moved food to walk in cooler. Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then remove clean dishes form machine without hand washing. Discussed with operator then need for proper hand washing. Corrective Action Taken

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch face and nose and failed to wash hands. Discussed with operator and observed proper hand washing. Corrective Action Taken

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 making cold cut sandwich with bare hands. Discussed with operator and employee washed hands and place gloves on. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (64 F – Cold Holding) in three compartment sink. Per operator beef just completed thawing and was moved to walk in cooler to rapidly chill Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing. Hand sink at bar used as a dump sink.

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. Recent employee's hired have not completed the reporting agreement. Provided operator with DBPR Form HR 5030-103 in English and Spanish. Corrective Action Taken

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.