TAVOLENA

Violations (8)

• 01B-02-5CriticalRepeat

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler house made marinara (58F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41F within 6 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler house made marinara (58F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**

  High Priority

• 03D-02-5CriticalRepeat

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler house made marinara (58F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41F within 6 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler house made marinara (58F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-13-5CriticalCorrected on site

  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In flip top cooler raw beef carpaccio stored in top portion of cooler with no physical barrier between top and bottom with cut lettuce stored directly below, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In flip top cooler raw beef carpaccio stored in top portion of cooler with no physical barrier between top and bottom with cut lettuce stored directly below, discussed with operator who corrected storage of products. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored directly above cheese, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored directly above cheese, discussed with operator who corrected storage of products. **Corrected On-Site**

  High Priority

• 41-17-4Repeat

  Spray bottle containing toxic substance not labeled. At hand washing sink and dish washing area unlabeled spray bottles of various cleaning chemicals, discussed with operator to label all bottles.

  Intermediate - Spray bottle containing toxic substance not labeled. At hand washing sink and dish washing area unlabeled spray bottles of various cleaning chemicals, discussed with operator to label all bottles. **Repeat Violation** **Admin Complaint**

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler house made marinara (58F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41F within 6 hours. See stop sale.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler house made marinara (58F - Cooling) at 9:25 per operator cooling since previous day unable to determine time. At this rate of cooling product never reached 41F within 6 hours. See stop sale.

  Intermediate

• 53A-05-6

  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/ Currently 6 employees working with no certified food manager present, discussed with person in charge.

  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/ Currently 6 employees working with no certified food manager present, discussed with person in charge.

  Intermediate

• 08B-48-4Corrected on site

  Employee preparing food in customer section of dining area. Employee preparing sliced meats on portable rolling table with meat slicer in hallway in front of bathroom entrance, discussed with operator who removed meat slicing station.

  Basic - Employee preparing food in customer section of dining area. Employee preparing sliced meats on portable rolling table with meat slicer in hallway in front of bathroom entrance, discussed with operator who removed meat slicing station. **Corrected On-Site**

  Basic