ITALIAN FOOD COMPANY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (52F - Cold Holding) in reach in cooler , as per operator less than 2 hours. Operator moved to walk in cooler to cooldown temperature.

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. Observed Rebecca H. Certification expired.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed metal trays stored on walk in cooler floor.

Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit next to ice machine.

Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler next to ice machine.

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name at kitchen area. Operator labeled during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, employee moved to dishwashing area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaning solution spray bottle not labeled with common name by ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle on cutting board at kitchen area. Employee removed during inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe homemade pesto (48F - Cold Holding); cut cherry tomatoes (49F - Cold Holding) at pizza station, as per employee over 24 hours, employee discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe homemade pesto (48F - Cold Holding); cut cherry tomatoes (49F - Cold Holding) at pizza station, as per employee over 24 hours, employee discarded during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drink on preparation table at pizza station. Employee removed during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observe flour container not identified at pizza station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lasagna (54F - Cold Holding) at walk in cooler, as per Manager over 24 hours. Manager discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (124F - Hot Holding) on steam table at kitchen area, as per employee less than 1 hour, employee proceeded to reheating food during inspection. Corrective Action Taken

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. Observed Sanitizer Bucket (Quaternary +500ppm); Sanitizer Bucket (Quaternary 200ppm)l 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. Observed lasagna not date marked at the walk in cooler, as per Manager over 24 hours. Manager discarded. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at pizza station, employee removed during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on shelves next to clean container at preparation area. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at kitchen area. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Single-service articles improperly stored on the floor in storage shed.

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. Observed the dishwasher chlorine sanitizer concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the pizza reach in cooler blue cheese (45F - Cold Holding). Per operator less than two hours. Operator moved the blue cheese to the lower level of the reach in cooler which is cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on top of the cutting board of the preparation area by the triple sink Cellphone was removed Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in cooler plastic water bottles stored on the floor

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

Basic - Wiping cloth sanitizing solution stored on the floor. Observed the sanitizing bucket stored on the floor at the pizza preparation area.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table at pizza station ham (59°F - Cold Holding); Ham was moved to walk in freezer for rapid cooling.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on pizza prep table.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on prep table cutting board in kitchen.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning