ZUCCARELLI'S ITALIAN RESTAURANT AND BAR

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shell eggs while placing into storage container and then handled ready to eat cheese and cured meats without washing hands. Operator discussed with employee who then washed 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 walk-in freezer; raw shrimp stored over opened bag of cooked green beans. Operator moved green beans to top shelf. Plastic wrapped sheet tray of raw fish stored over plastic wrapped pan of cooked meatballs. Operator moved cooked meatballs above raw fish. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw fish stored over cooked clams. Operator moved raw fish below cooked clams. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked pasta (46F - Cold Holding). Operator stated not prepared or portioned today, placed hot/cooling pasta below already cooled/cold held pasta less than 1 hour prior, moved hot/cooling pasta to top of rack. At Flip top cooler(s) between steam tables; butter (56F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, discarded. 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. At steam table; house made tomato sauce (115F - Hot Holding); chicken stock (93F - Hot Holding). Operator stated items reheated prior to being placed in/on steam table, reheated to 174F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on liquor rail with liquor bottles. Operator removed. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler; milk no date mark. Operator stated milk opened 2 days prior, applied appropriate date mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled. Operator removed to be washed, rinsed and sanitized. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pasta, cooked meatballs no date mark. Operator stated items cooked 2 days prior, applied appropriate date mark. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at two hose connection outside mop sink. - From follow-up inspection 2024-12-17: Same Admin Complaint

High Priority - - From initial inspection : 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. Sanitizer Bucket (Chlorine over 200ppm) fixed to 100 ppm Corrected On-Site - From follow-up inspection 2024-03-21: Chlorine Over 200 Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Beaucius Richard 10/15/2018-Expired Warning - From follow-up inspection 2024-03-21: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sinks at cook line; back prep station and dishwasher area; not working/unable to dispense soap. Operator provided soap Corrected On-Site Repeat Violation - From follow-up inspection 2024-03-21: Still not dispensing at cook line Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....observed chicken stock 49° , chicken stock 50°, tomato sauce 48° , rice 49°, linguine pasta 48° in walk in cooler , per date and per Cook food was cooked yesterday. Stop sale issue . Advise operator to discarded food. Repeat Violation Admin Complaint

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....grabbing olives in bare hands . Stop sale issue . Operator discarded olives . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded chicken above cooked eggplant, pasta , sour cream in tall reach in cooler at kitchen. Employee moved raw breaded chicken. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...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....grabbing olives in bare hands .

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....sausage 52° , heavy cream 49°, pasta 46° , butter 59° in reach in cooler , per Cook food not portion or prep today, food being held more than four hours. .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....observed chicken stock 49° , chicken stock 50°, tomato sauce 48° , rice 49°, linguine pasta 48° in walk in cooler , per date and per Cook food was cooked yesterday. Stop sale issue . Advise operator to discarded food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sausage 52° , heavy cream 49°, pasta 46° , butter 59° in reach in cooler , per Cook food not portion or prep today, food being held more than four hours. Stop sale issue . Employee discarded food. 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.

Intermediate - Clams tags not marked with last date served.

Intermediate - No soap provided at handwash sink at dishwashing area.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prep station .

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at prep station.

Basic - Stored food not covered....meatballs, cheese at walk in cooler .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 55° to 61° , chicken stock 45° to 49° in walk in cooler, per Cook food was cooked yesterday. Stop sale issue . Advise operator discarded food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded chicken, raw breaded veal above cooked potatoes, sausage, cheese , eggplant, pasta at tall reach in cooler at kitchen. Employee properly stored food. Corrected On-Site Repeat Violation

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...brown sauce 53°, roasted pepper 59°, capers 45° , mussels 48°, scallops 47° , raw chicken 48° in flip top reach in cooler by the pizza oven at kitchen, some food being held more than four hours,some are less .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 55° to 61° , chicken stock 45° to 49° in walk in cooler, per Cook food was cooked yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...brown sauce 53°, roasted pepper 59°, capers 45° , mussels 48°, scallops 47° , raw chicken 48° in flip top reach in cooler by the pizza oven at kitchen, some food being held more than four hours,some are less . Stop sale issue . Employee discarded food and ice down food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ..tripes in walk in freezer . Employee date marked 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...tripe , soup sauce in walk in cooler . Employee date marked on Food. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food...NO EXPIRATION DATE OR PREPARED DATE on soup, sauce at to go self reach in cooler at dining area.

Basic - Stored food not covered....minestrone soup, pasta fagiolli , brown sauce in walk in cooler .

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...sausage 46° in pizza cooler at pizza station and artichoke 47° in flip top reach in cooler at kitchen being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 46° in pizza cooler at pizza station and artichoke 47° in flip top reach in cooler at kitchen being held more than four hours. Stop sale issue . Employee discarded food. .. Several kind of Pasta at 50°-48° in flip top reach in cooler being held less than four hours, employee time marked . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... Hot Holding chicken stock 111° , soup 109° at steam table due to hot holding table was not turned on , food being held less than two hours, employee reheating food over 199° at time of inspection. Corrected On-Site

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...dumped ice in handwashing sink at prep station by the walk in freezer, dumped water in kitchen handwashing sink . Discussed with manage , manager educated employee. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all cooked food and prepared food as minestrone soup, pasta fagioli, meat sauce, tomato sauce , eggplant, meatballs in walk in cooler . Employee date marked Corrected On-Site

Basic - Clean utensils stored between equipment at kitchen, employee moved. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on soda line, employee properly stored Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit... 109° at kitchen, employee moved. Corrected On-Site

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. Sanitizer Bucket (Chlorine 200+ppm) Observed bucket of chlorine solution stored on floor near front counter register. Chef diluted bucket by dumping majority of solution out and adding more water. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a red sanitizer bucket stored in hand-wash sink next to dish machine. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee cup stored on prep table across from front counter register. Operator removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety blue cheese crumbles and rim of the container. Observed in reach-in cooler with flip top next to front counter register. Operator moved handle. Corrected On-Site

Basic - Stored food not covered. #1: observed uncovered breaded shrimp in reach-in freezer near dish machine. Operator covered. #2: observed uncovered mozzarella sticks in walk-in freezer. Chef covered. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket of chlorine solution stored on floor near front counter register. Operator moved to a shelf. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Employees eating pasta on the hot line and pizza station - operator instructed employee on the proper area to consume food away from prep stations. Corrective Action Taken

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Display case with frozen foods, baked ziti, tomato sauce, chicken parmigiana not properly labeled.

Basic - Stored food not covered. Chest freezer - clams casino- operator covered. Corrected On-Site