NUNZIO'S TASTE OF ITALY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near pizza oven; raw chicken stored over butter. Operator removed raw chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer; cooked green lentils (84F - Hot Holding). Per operator cooked green lentils stored on steamer for one hour. Operator started reheating green lentils. Corrective Action Taken

High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has four hours time marked on slice pizza without written procedures. Provided operator time as a public health control form. Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation at cook line.

Basic - Floor soiled/has accumulation of debris in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on steamer. Operator started reheating water. Corrective Action Taken

Basic - Single-service food containers not stored inverted or protected from contamination at front counter. Operator stored inverted. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. At the bar seating area ready to eat pizzas were displayed with no protection or cover. Operator placed foods in a protected area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw chicken was placed over ready to eat beef sauces and sausage. In the reach in cooler next to steam table raw chicken was placed over cooked chicken wings. Operator rearranged for proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato sauce (54F - Cold Holding). Operator rearranged stated food was prepared the day before, provided operator with DBPR suggested proper cooling procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato sauce (54F - Cold Holding). Operator rearranged stated food was prepared the day before, provided operator with DBPR suggested proper cooling procedures.

Intermediate - Handwash sink not accessible for employee use at all times. In the main kitchen area by the door entrance a couple boxes were blocking the handwashing sink. Operator removed boxes from the front of the handwashing sink. Corrected On-Site

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/ a total of 4 food handler employees the CFM not present at time of inspection.

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 place Giardiniera on top of two salads with bare hands. No manager was present so Inspector educated employee about bare hand contact with ready-to-eat food and salads were discarded. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler, raw steaks were stored commingled with bags of parmesan cheese and containers of raw chicken were stored on top of containers of lasagna. Employees moved raw product to proper storage hierarchy. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee place Giardiniera on top of two salads with bare hands. No manager was present so Inspector educated employee about bare hand contact with ready-to-eat food and salads were discarded. Corrected On-Site

High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.

Basic - Food stored on floor in the walk-in cooler, walk-in freezer, oil jugs were stored under the handwashing sink and various bottled sauces were stored on the floor at the back of house oven. A pan of cooked wings was stored directly on the floor in the walk-in cooler.

Basic - Single-service articles improperly stored. Foil pans were stored uninverted on top of the back oven next to the soda machine. Employee flipped pans for protection from contamination. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. A 20 lb. Propane tank was attached to a 2-burner camp stove. Restaurant was actively cooking two large stockpots of sauce. Employees shut down the stove and removed the propane tank to outdoor storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, In kitchen storage area. 22 qt. Container is stained from tomato sauce.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and ladies room not complete self closing

Basic - Employee with no hair restraint while engaging in food preparation. One cook without hair restraint.

Basic - Inside kitchen, Interior of oven/microwave has accumulation of food debris. 3-30-23. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In kitchen under oven, unsealed wood being used as a shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, Microwave oven has accumulated debris.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Three containers meat sauce, and two containers cooked peppers in outside refrigerator dated 3-18-23. After discussion operator discarded product. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three containers meat sauce, and two containers cooked peppers in outside refrigerator dated 3-18-23. After discussion operator discarded product. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sterno being stored on a shelf in prep area of kitchen near hand sink. Operator moved sterno to chemical storage area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, marinara sauce has a food storage pan used as a scoop. Scoop must have handle held out of product

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area of kitchen, microwave interior dirty

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In kitchen prep area, twenty pound propane tank in use to operate two burner stove

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Bare hand contact with cheese being grated. After discussion employee, washed hands and put on gloves to continue grating cheese. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in ladies restroom

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of plum tomatoes and dented can of artichokes, not segregated, per discussion operator moved items from the storage area Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints by three employees handling food, after discussion two put on hair restraints. Corrective Action Taken

Basic - Food stored on floor. Working containers of flour stored on floor near convection oven

Basic - Hole in or other damage to wall. Wall above walk-in cooler open exposed to roof.

Basic - Ripped/worn tin foil used as shelf cover. Torn foil on prep table shelving in kitchen.