CUCINA ITALIANA RISTORANTE PIZZA VINO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw calamari stored over cooked bacon and pepperoni, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shell eggs stored over milk. At walk in cooler, Raw chicken stored over cooked beets in walk in Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line cooler drawers, raw vacuum sealed fish thawed. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy cooler, cooked lasagna (47F - Cold Holding); at walk in cooler, cooked eggplant (46F -Cold Holding), not prepared or portioned today, operator stated item held in units overnight exceeding 6 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy cooler, cooked lasagna (47F - Cold Holding); at walk in cooler, cooked eggplant (46F -Cold Holding), not prepared or portioned today, operator stated item held in units overnight exceeding 6 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, chicken stock (115F - Hot Holding). Operator stated item held out of temperature less than 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting board with mold like substance. Operator removed. Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line cooler drawers, raw vacuum sealed fish thawed. See stop sale. Warning

Basic - Ice scoop handle in contact with ice. At bar, ice scoops stored with handle down in ice. Operator removed. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. At cook line, wet wiping cloth stored underneath cutting board. Operator removed. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At cook line low boy, Unwashed strawberries stored over washed, cut zucchini. Advised operator of proper storage, operator stored correctly. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. At back storage area two dented cans of pineapple- see stop sale. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At cook line area- employee dumped bucket of utensil water in hand sink- educated operator. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cook line.

Intermediate - No soap provided at handwash sink- by cook line. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap- by back prep area handsink.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line- utensils in standing water of 83F. Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler-In use avocados with stickers still attached - educated operator- employee removed and washed properly.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked meat sauce 49F-59F at 10:30 ( cooling overnight)- food stored in large quantity - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.

High Priority - Dented/rusted cans present. See stop sale. At back storage area approximately 3 dented cans of pizza sauce, 2 cans of Roasted red peppers and 1 can of cooked corn- see stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return did not wash their hands before preparing food- educated operator employee washed their hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer - raw veal not commercially packaged stored over cooked gnocchi.

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. At tall reach in freezer- raw Philly beef not commercially packaged stored over raw shrimp.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline reach in cooler- Commercially processed reduced oxygen packaged tuna and sea bass bearing a label indicating to remove from packaging before thawed not removed- see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked meat sauce 49F-59F at 10:30 ( cooling overnight)- food stored in large quantity - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket inside hand sink at cookline.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Approximately 4 employees who engage in food/drink preparation at time of inspection with no certified food manager on premises.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline- operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink- at bar handwashing sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline reach in cooler- Commercially processed reduced oxygen packaged tuna and sea bass bearing a label indicating to remove from packaging before thawed not removed- see stop sale.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor. At back prep area- bag of flour stored on floor- operator removed from floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensils stored in standing water of 114F- operator removed and placed on stove to reheat. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in use avocados with sticker still attached - educated operator - employee removed sticker and washed properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw beef not commercially packaged stored over salami. Corrected On-Site Warning - From follow-up inspection 2024-01-26: At reach in freezer raw beef not commercially packaged stored over salami. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Marsala sauce 44-45F-cold holding, bolognese sauce 47F- cold holding, vodka sauce 47F- cold holding, lemon sauce 47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours operator moved to walk in cooler to quick chill. At pastry flip top cooler- cannoli filling 47F- cold holding- food above fill line - food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill. At reach in cooler at end of cookline- goat cheese 50F- cold holding, block of mozzarella 53-62F- cold holding- food over stacked - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-01-26: At reach in cooler by cookline goat cheese 46-50F- cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2024-01-26: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-01-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hairnet. Warning - From follow-up inspection 2024-01-26: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored between prep counter and reach in cooler- operator removed. Corrected On-Site Warning - From follow-up inspection 2024-01-26: Time Extended

High Priority - Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen . See stop sale. Employee discarded food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above pizza dough in speed rack at walk in cooler . Employee properly stored food Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sausage 44°, ham 45° in flip top reach in cooler over storing food in the containers at pizza station, food being held less than 4 hours . Employee moved food and covered food. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken soup 122° serve for dinner at cook line being held less than 2 hours . Employee reheated food over 165° Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served...wrong date marked .

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No tag on of raw, in-shell clams/mussels/oyster.. employee put it back . Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean utensils KNIFE stored between reach in cooler at kitchen. Employee moved Corrected On-Site

Basic - Ice scoop handle in contact with ice in ice machine.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pizza sauce date marked 4/8/23 in reach in cooler at pizza station. Manager stated that it was wrong date marked. Employee properly date marked Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 47°-42° , cut chicken 48°-43° over storing food in flip top reach in cooler being held less than four hours. Employee lower the food. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing...stored spoon in pizza station handwashing sink, stored container full of water with spoons in kitchen handwashing sink. Employee moved. Corrected On-Site

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 - Clean utensils knives stored between equipment at kitchen, pizza station . Employee moved Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...operator removed fish from package . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...sauce, oil, vinegar squeezed bottles at kitchen

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza slices at pizza station prepared 30 minutes ago. Time mark applied Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Clams and mussels tags removed from original container prior to container being emptied.

Basic - Bowl or other container with no handle used to dispense food. At cookline flip top cooler, Caesar dressing with soufflé cup inside. Item removed 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. Observed 0ppm in DM. Operator changed sanitizer. Recheck at 100ppm Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty pots and pans then put away without hand wash. Reviewed proper hand washing procedures with operator. 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. Unpackaged octopus not packaged over dough. Operator moved octopus. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (47°F - Cold Holding); lasagna (47°F - Cold Holding) held in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (47°F - Cold Holding); lasagna (47°F - Cold Holding) held in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara at 101° for under 30 min. Operator reheated to 168°f. Corrected On-Site

Intermediate - Clam/mussel/ tags not marked with last date served.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed form and filled out with operator.Repeat Violation Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in cooler with food served to the public. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon filets thawing at room temp on a sheet tray. Operator moved to sink and placed under running water. Corrective Action Taken