Serafino's

Approved thawing methods used — Inspector Note: Observed raw red snapper and raw salmon completely thawed in ROP packaging in the lowboy cooler in the main kitchen. The packaging was also observed to have instructions on the food items stating that items must be removed from packaging prior to thawing. PIC corrected on site and removed the red snapper and salmon from the ROP packaging.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed food service not displayed. Team member found the permit at the end of inspection and placed it by the inspection report for customers to view.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in three pans of water between 121F-124F. One of the pans of water contained food debris. PIC was advised to change out the water and keep in use utensils stored in water of 135F or above.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tile misplaced, creating a large opening in the back of the kitchen. PIC was advised to place ceiling tile back in place to prevent pest entry.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed multiple dirty bowls in the hand sink. Team member removed the bowls from the hand sink. PIC was advised to always keep the hand sinks accessible for hand washing.

Response procedures for vomiting & diarrheal events — Inspector Note: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed brown mold like substance on the deflector of the ice machine and black mold like substance on the chute of the ice machine. Team members removed all the ice from the ice machine and began cleaning the ice machine.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in a quaternary ammonium sanitizer above 500 ppm. Manager diluted solution.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in stagnant water at 107F. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed bowls and plates throughout the main kitchen stored uncovered/ not inverted.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed disposable metal pans stored uncovered/ not protected from overhead contamination.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed no covered receptacle in unisex/ women's restroom. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed excessive grease build-up in outside dumpster area. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking water from a cup without a straw. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee rinsing gloved hands in 3-compartment. COS Employee removed gloves and washed hands in handwashing sink. 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Food separated and protected — Inspector Note: Observed raw chicken stored adjacent to and above food items with lower required cooking temperatures (seafood and steaks) in reach-in and walk-in coolers. Also observed raw whisked eggs stored above soups in reach-in cooler, and raw shelled eggs stored directly on dairy products. Employee moved raw egg mixture and manager was advised to move items to designated areas.