UNCLE GIUSEPPE'S AT LIL-BIT-A-BROOKLYN

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 prep ready to eat salads with bare hands at salad prep station in kitchen Educated operator on proper food handling and wearing gloves with ready to eats foods Repeat Violation Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meat balls inside crockpot cooker 116-127F - Hot Holding per operator, food out of temperature for approximately 1 hour Operator reheated meat balls to 135F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Advised operator to keep tags in chronological order Corrective Action Taken

Intermediate - Required employee training expired for some (3)employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Observed pot of tomato sauce stored on floor of kitchen

Basic - Plastic Bowl with no handle used to dispense flour Operator removed . Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon at 28F sitting on prep table Advised operator to move items into cooling unit or run under water at 70F or less Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager began plating and prepping food at cook line before washing hands from entering back door into kitchen.

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 handling cooked pasta and plating with bar hands in direct contact with cooked pasta.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs in steam table at cook line at 114F hot holding, per operator, items placed in steam table from stop top and dropped out of temperature on steam table for approximately 30 minutes Operator stirred and reheated meatballs to 170F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days Per operator, establishment is discarding Mussel tags after approximately 2 weeks. Reviewed procedures and regulations of keeping shell stock tags for consumer safety.

Intermediate - Observed 2 Mussel tags not marked with last date served

Basic - Bowl or other container with no handle used to dispense food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pasta in single door cooler

Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by ice in sink behind bar

Basic - Bowl or other container with no handle used to dispense food. In sugar bin

Basic - Clean utensils stored between equipment and wall. Two knives between make tables

Basic - Food stored on floor. Case of water on floor behind bar

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78°F

Basic - No handwashing sign provided at a hand sink used by food employees. At pizza station, behind bar

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw mahi and raw veal/walk in freezer/corrective action taken/operator separated both raw products. Corrected On-Site Repeat Violation

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.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza, tomato sauce,garlic and oil.

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 - Food stored on floor. Chicken/kitchen/corrective action taken/operator stored chicken properly. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Single-service articles improperly stored. Pizza boxes on floor/frontline/corrective action taken/operator stored single serving items properly.

Basic - Stored food not covered. Chicken wings/walk in cooler/corrective action taken/operator covered foods. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal /raw sliced beef over wraps/walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw calamari/ric#1/kitchen/corrective action taken/operator separated both raw products properly. 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. Lasagna/made over 3 days before/walk in cooler/corrective action taken/operator date labeled lasagna. Corrective Action Taken

Basic - Food stored in a location that is exposed to splash/dust. Mozzarella cheese/under hand wash sink/defrosting/corrective action taken/operator stored foods back in cooler. Corrected On-Site

Basic - Food stored on floor. Chicken/walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat sauce 58f vodka sauce 51f in reach in cooler by office, not prepped today, removed to quick chill in walk in freezer. Corrective Action Taken

Basic - Food stored on floor. Ground beef packages, chicken boxes in walk in cooler, walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cracked raw shell egg over olives in Reach-in cooler. Removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One pizza Reach-in cooler, cooked chicken 45/46f ricotta cheese 45f, Cold hold foods not prepped or portioned today.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket over 200ppm. Was diluted, verified 200ppm. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Boxes of foods in Walk-in freezer.