DON LUIGI'S GOURMET KITCHEN

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Big reach in cooler; clams 51F, mussels 55F, shrimp 44F, risotto 44F, meatballs 51F, marinara 52F, sausage 47F, cream 47F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Big reach in cooler; clams 51F, mussels 55F, shrimp 44F, risotto 44F, meatballs 51F, marinara 52F, sausage 47F, cream 47F; ( - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled. Can opener soiled.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook does not have certification.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in cooler not dated. Person in charge dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles in back not labeled. Person in charge labeled. Corrected On-Site

Basic - Food stored on floor. Soda boxes on floor. Person in charge moved sodaboxes. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara in cooler since last night 47F. Stop sale issued.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is at 0ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and shrimp over bagged ice. Person in charge moved shrimp and steak. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in cooler; butter 51F; ( - Cold Holding). Per person in charge butter out for 1 hour. Placed inside reach in cooler. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging on oven doors. Person in charge removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Can opener is soiled. Person in charge cleaned microwave and can opener. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Out side of brand new reach in cooler has plastic on it, making it not smooth and easily cleanable.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down on floor. Person in charge picked up and stored correctly. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tests at 0ppm. Even after priming. Person in charge called repair person. Corrective Action Taken Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer not dated. Person in charge dated yesterday. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mini oven, microwave and slicer are soiled. Person in charge cleaned all. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand washing sink. Person in charge removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In top of ric; Butter garlic mix 45F; ( - Cold Holding) Meat sauce 44F, sausage 45F, 1/2&1/2 49F, chicken 47F; items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of ric; Butter garlic mix 45F; ( - Cold Holding) Meat sauce 44F, sausage 45F, 1/2&1/2 49F, chicken 47F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter top; meatballs, marinara (127F - Hot Holding). Both reheated to 165F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2 not dated. Person in charge dated. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of both reach in coolers. Repeat Violation

High Priority - Container of medicine improperly stored. At counter at front; lotions stored. Person in charge moved all. Corrected On-Site

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Primed machine and tested again. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass cooler overnight; Bolognese 46F, marinara 54F, chicken 46F, shell eggs 51F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass cooler overnight; Bolognese 46F, marinara 54F, chicken 46F, shell eggs 51F; ( - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At front counter; spray bottle not labeled. Person in charge labeled. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven doors. Person in charge removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven has food debris inside. Slicer has food debris. Mold in ice; Person in charge cleaned all. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Crumbs in gaskets on beer cooler. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sweet sausage, polenta, 1/2&1/2 all dated 4.21. Today is 5.2.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make #2; 1/2&1/2 48F; ( - Cold Holding) Make #4; lasagna, cheese 44F; ( - Cold Holding) Glass; chicken 45F,51F, cheese, beef 51F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make #2; 1/2&1/2 48F; ( - Cold Holding) Make #4; lasagna, cheese 44F; ( - Cold Holding) Glass; chicken 45F,51F, cheese, beef 51F; ( - Cold Holding) Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Two 1/2&1/2's not dated.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in hand washing sink. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop hanging with water in it. Person in charge turned upside down. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Crumbs in make #1. Also hoods are soiled.