FRANCESCA'S ITALIAN KITCHEN

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on freezer soiled and on cook line drawers

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine. Chlorine added to 50 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at room temperature 67f for 30 minutes. Moved to reach in cooler. Provided time as a public health control form and reviewed with manager for possible future use. Corrective Action Taken

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. Forms not signed by new employees. Some employees completed. 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.

Basic - Ice scoop handle in contact with ice. Removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Removed and sanitized. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.

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. 3 compartment sink set up to 100 ppm until machine is sanitizing correctly. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open chicken over open calamari. Moved to properly store. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of pasta, meatballs and lasagna made 48 hours ago. All dated. Corrected On-Site

Basic - Accumulation of black mold-like substance in the back interior of the ice bin.

Basic - Interior of microwave has accumulation of food debris. Cleaned and sanitized. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar. Labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense sugar. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cases of drinks on floor, jug of fry oil. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 2. Ice scoop handle in contact with ice Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Case of take out lids on floor

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked veal. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 66° put in service 1 hour ago. Recommended rapid chill Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Bleach Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sugar and salt bins Corrected On-Site

Basic - Food stored on floor. Jug of oil on floor in back room Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site