MILANO ITALIAN GRILLE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler , chicken soup cooked 01/15/25 at 58F, 55F and 48F. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler , chicken soup cooked 01/15/25 at 58F, 55F and 48F. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.at the cook line, raw seafood stored above cut vegetables, Manager moved and stored properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the bar area, milk date marked 1/4/25.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the serve station,sausage soup 124F, manager moved back to stove and reheated to 206F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the server station, bowl no handle inside bread crumbs, employee moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the pizza station, employee personal items above prep table, employee moved all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at the end of the cook line with dust. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, House sauce cooked 02/28/2025 at 70F, 69.9F, 58F, 62F and 66.2F. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, House sauce cooked 02/28/2025 at 70F, 69.9F, 58F, 62F and 66.2F.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs above shredded cheese, also raw beef stored above raw salmon. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the pizza station, cooked peppers date marked 02/08/25. At the cook line, pasta shell date ,raked 2/12/25.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server area, fresh garlic and oil 64F (next to bread oven), per manager, garlic and oil moved from refrigeration around 11:30am, Manager moved back to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, marinara sauce 109F and 124F, per employee sauce place in warmer around 11:00am, Employee moved to stove to reheated.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by a table also items inside sink, employee moved all. 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. For one new male employee

Intermediate - Spray bottle containing toxic substance not labeled. At the server area, spray bottle with sanitizer solution not labeled, Manager labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At the server station and pizza station, cup no handle inside cheese containers, Manager moved all. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table at the cook line, manager removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lids and containers cracked. Repeat Violation

Basic - Food stored on floor. At the prep area, bag of onions on floor, employee over off the floor. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves, also soiled. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee prepping food on table located in back room next to mop sink and in front of walk in cooler. Prep area and walk in cooler are not on current file plans. Plans reflect area is storage. Restroom on plan is now a walk in cooler and restroom has been removed. Warning - From follow-up inspection 2024-04-15: Revised Plan submitted 4/1/2024 to plan review. Plan is under review. Time Extended - From follow-up inspection 2024-05-21: Plans approved on 04/16/2024. Inspector verified plans and found that a handwash sink at cookline was not in place. Inspector spoke with the plan reviewer who co firmed that the handwash sink at the cookline is required. Operator must reinstall handwash sink at end of cookline. Time extended per Mandy. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee prepping food on table located in back room next to mop sink and in front of walk in cooler. Prep area and walk in cooler are not on current file plans. Plans reflect area is storage. Restroom on plan is now a walk in cooler and restroom has been removed. Warning - From follow-up inspection 2024-04-15: Revised Plan submitted 4/1/2024 to plan review. Plan is under review. Time Extended

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. Machine was primed then 100 ppm.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron the. Continued to pick up plate without washing hands. Male employee entered kitchen and picked up a late without washing hands. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Two pans of alfredo sauce in walk in cooler near mop sink has a date mark of 2/5/2024, discard date should be 2/11/2023.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath in server station: pasta 60F. Manager stated pasta has been in ice less than three hours prior. Product was pushed further into ice. Discussed Time as a Public Health Control (TPHC) with manager and provided documentation. In reach in cooler at front counter: ranch dressing 55F, in unit less that three hours. Manager moved to different unit. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes not aware that sanitizer is needed or how to test for sanitizer. Inspector educated employee on proper sanitizartion for dishes and provided hamdout for dishwashing to manager via email.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In back room near mop sink: eggplant 96-103F. Manager stated eggplant was cooked two hours prior. Employee placed eggplant in walk in cooler then 30 minutes later 73-79. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for quaternary ammonium that is used at bar area.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee prepping food on table located in back room next to mop sink and in front of walk in cooler. Prep area and walk in cooler are not on current file plans. Plans reflect area is storage. Restroom on plan is now a walk in cooler and restroom has been removed. Warning

Basic - Bowl or other container with no handle used to dispense food. In several bulk food containers. Manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over prep table. Drink on top of bag in a box sodas. All were moved. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing bracelets while cutting bread.

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets on reach in cooler at cookline torn. Lids over bulk products have cracks. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler on cookline

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Players on shelf over clean dishes. Manager moved. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. On prep table on cookline pan of potatoes thawing at room temperature, employee stated potatoes were thawed on prep table due to reach in cooler freezing the product overnight. Placed back in cooler. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with dust near dish machine. Repeat Violation

Basic - Water draining onto floor surface. Water draining on floor next to floor drain. Manager moved pipe. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began preparing buttered bread without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line oven: chicken (45F - Cold Holding). Manager stated item placed in pan 1 hour prior to temperature being taken. Item stacked over top of pan, manager removed chicken from the top of pan and placed chicken in reach-in freezer to reduce temperature to 41F. Item stored in ice bath on prep table in wait station: butter (68F - Cold Holding). Manager stated item placed in ice bath 2 hours prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F.Corrective Action Taken Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for clams.

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Deflector plate inside of kitchen ice machine. Microwave on shelf above reach-in cooler across from cook line oven.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Water turned off to hand washing sink next to prep area across from dish area. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in dish room hand washing sink. Employee removed wiping cloth. Corrected On-Site

Basic - Ceiling tile missing. Ceiling tile missing in front of back door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles in dish area and prep area across from dish area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Employee removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from cook line oven. Employee removed phone from shelf. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket of reach-in cooler across from cook line oven.

Basic - Food stored on floor. Salt stored on floor in dry storage area outside of office. Employee placed item on shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of garbage can. Employee moved tongs to dish area. Corrected On-Site

Basic - Stored food not covered. Marinara sauce and chicken soup stored in walk-in cooler. Manager placed covers on containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Steak thawing on prep table across from walk-in cooler. Employee placed steak in walk-in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand wash sink at pizza prep area.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

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. Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense condiments.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on soda syrup boxes.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed two employees cooking with no hair restraints.

Basic - Food stored on floor. Observed case of corn starch and mayonnaise stored on floor in dry goods storage area

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed two sanitizer buckets on the cook line stored on the floor.

Basic - Wiping cloth used for food spills also used for other purposes. Observed employee on cook line wipe hands with wiping cloth and then use to clean food contact surface of tongs.

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (flour, sugar, salt)removed from original container with no identification of food product stored in container.