UNIQUE CATERING DESIGN

Violations (12)

• 16-55-4

  Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

  Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator has three compartment sink set up. Triple Sink (Quaternary 200ppm).

  Basic

• 13-07-4

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch.

  Basic

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed cooking oil stored on floor by storage. Manager stored properly. **Corrected On-Site**

  Basic

• 21-04-4

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

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

  Basic

• 51-13-4

  No Heimlich maneuver/choking sign posted.

  Basic - No Heimlich maneuver/choking sign posted.

  Basic

• 02D-01-5

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

  Basic - Working containers of food removed from original container not identified by common name. Observed salt container not labeled at prep area across cook line.

  Basic

• 11-27-4

  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.

  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.

  Intermediate

• 22-02-4

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

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board and red cutting boards soiled at prep area.

  Intermediate

• 16-37-1

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

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

  Intermediate

• 31B-02-4

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

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink entrance by freezer.

  Intermediate

• 03G-50-1Repeat

  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.

  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. Observed Operator is doing a special process, conducting reduced oxygen packaging, ROP raw chicken, raw beef and raw beef tartare NO HACCP approved. Observed ROP on Parmesan cheese. HACCP plan submitted,received and under review. **Repeat Violation**

  Intermediate

• 53B-14-5

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

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate expired for Mattia Danese 10-01-22.

  Intermediate