BARZOLA RESTAURANT II Inspection – November 2, 2023

High Priority 2

#5High Priority03A-03-5

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs at 80F ambient temperature held less than 4 hours ago in cook line. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**

Corrective Action Taken

#6High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine, operator remade to 100ppm chlorine. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#7Intermediate11-27-4

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. Provided print out procedures to manager **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense rice. Operator removed **Corrected On-Site**

Corrected On-Site

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on shelf above rice containers in dry storage area. Operator moved **Corrected On-Site**

Corrected On-Site

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees in ladies restroom. **Repeat Violation**

Repeat Violation

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler opposite stove in cook line.

Florida Food Watch