GIUSEPPE'S ITALIAN REST

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over heavy cream. Single glass door reach in cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Make table 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. Heavy cream and milk

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent operator copy Corrective Action Taken

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. Ulises,Marina and Kari

Basic - Equipment in poor repair. Gaskets pizza make table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator who translated to cook. Washed hand's correctly Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Filling pot

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. Peeled onions in walk-in cooler Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 87°

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake bucket, now reading 100ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Minestrone soup cooling at 78/81f after 3 hours in large container. Manager moved to smaller containers and placed in freezer to quickly chill to -41f. Provided cooling information sheets in Spanish and English. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs hot holding in steam table at 119/123f for over 2 hours per manager. Employee reheated to 171/174 at cook-line. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine. Strip turned purple and than bleach white.

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. Emailed to owner and printed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. At cook line and pre area.

Basic - Nonfood-contact surface soiled with food debris. At deli shelve in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

High Priority - Container of medicine improperly stored. Alka seltzer stored over prep table. 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 found at 56°. Been in cooler overnight

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over creamer in glass reach in. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara found at 56°, been cooling overnight

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.

Basic - Equipment in poor repair. Gaskets on walk-in cooler door torn

Basic - Food storage container/container lid cracked or broken.

Basic - No suitable facilities provided to store employee clothing and other possessions. Purse on top of bottles of water

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading over 200+++. Advised to remake bucket, now reading 100 ppm 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. 0 ppm chlorine after several tests. Manager moved sanitizer pick up line and primed machine to 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cutlets over tomatoes and cucumbers in top of reach in cooler. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions hot held at 108/110° at cook line prep table hot held. Manager moved onions to grill in Bain Marie to hot hold at +135° after reheating to +165°. Manager may start time marking and fill out provided time as a public health control form. Corrective Action Taken

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. Inspector will recheck at next inspection.

Basic - Food stored on floor. Containers of ice cream, onions, shrimp and fish on walk in cooler/freezer floor. All moved to shelf. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease. Hood filters.

Basic - Plumbing system in disrepair. No cold water observed at hand sink next to dish area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths placed in sanitizer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Chlorine set up to 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 50°. Been out of cooler for 30 minutes. Recommended rapid chill. Corrective Action Taken

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. Heavy cream not date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade dirty 2 mixer bowl dirty Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over sliced mozzarella and provolone cheese. Corrected On-Site