SAMMYS ITALIAN RESTAURANT

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front line

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Ice machine and ice bin at soda machine

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

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwash sink is lower than the flood rim of the sink.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used as handle to reach in freezer on cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink on prep table in kitchen. Employee removed drink Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Staff working in kitchen do not have hair restraints or beard guard.

Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sink sign in men's room

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door by restrooms has gap under the door.

Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labelled with name of contents.

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. 0ppm, operator primed machine 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over soup in reach in cooler. Operator corrected shelves. Corrected On-Site

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. Ragu, garlic butter, garlic in oil. Employee time marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At front counter, operator labeled bottle. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Prep tables in kitchen

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Dented/rusted cans present. See stop sale. 2 cans of tomatoes Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. 02/01/2023 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressings in glass door reach in cooler in kitchen area Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce (46F - Cold Holding); marinara sauce (46F - Cold Holding) Operator states the sauce was out on counter. Operator stored in walk in cooler to chill. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side

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. Emailed form to operator Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to prep sink in kitchen area blocked with table.

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

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. Emailed form to operator Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator 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. Pasta in walk in cooler. Operator dated for Saturday 4/8 Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 5 employees with Illinois Serve safe certificates

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

Basic - Bowl or other container with no handle used to dispense food. Souffle cup in bulk seasonings in dry storage Repeat Violation

Basic - Ceiling vents soiled with accumulated dust. Kitchen area

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. Mahi filets

Basic - Damaged food not properly segregated. 2 dented cans on can rack

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 88F water at cook line

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Energy drink in glass door reach in cooler in kitchen Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in cook line area

Basic - Ripped/worn tin foil used as shelf cover. On shelf of prep table under slicer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked onions in glass door vertical cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pooled eggs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (44F - Cold Holding) in walk in cooler, operator took lid off sausage to chill recheck 43 corrected on-site pooled eggs (61F - Cold Holding) see stop sale

High Priority - Toxic substance/chemical improperly stored. Perfume stored in cabinet with silverware and deli paper in dining area

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm in beverage station and front server station. Operator added water 100ppm in both. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Cutting board in front line area

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and cooked pasta sauce. Operator dated items. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. souffle cups in bulk salt and sugar

Basic - Floor soiled/has accumulation of debris. Under racks in dry storage area Ceiling vent and light fixture soiled in dry storage area

Basic - Food stored on floor. Case of banana peppers in dry storage area. Operator moved to shelf

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door reach in cooler in cook line area

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in prep area Hand wash sinks in both restrooms

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass door vertical cooler

Basic - Reuse of single-service or single-use articles. Croutons in garlic container

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf in back storage area near the restrooms

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1:00pm butter (75F - Cold Holding) was moved to cooler for quick freezer dawn 1:30 pm butter ( 40F- Cold Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener operator had can opener cleaned.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, chicken, veal and pasta.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gator aid stored with restaurant food in tall Berg glass door reach in cooler. Operator removed beverages from reach in cooler. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cooking oil in dry stockroom. Operater moved oil off the floor in dry stockroom. Corrected On-Site

Basic - Food stored on floor. Spaghetti sauce on the floor. Operator moved food from floor in walk in cooler. Corrected On-Site

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. 400 ppm.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2:00 pm lettuce (54°F - Cold Holding); diced chicken (56°F); Swiss cheese (59°F - Cold Holding); chicken stock (84°F - Cold Holding)food was moved to walk in cooler for quick cool down. 2:45 pm lettuce (44°F - Cold Holding); diced chicken (46°F); Swiss cheese (49°F - Cold Holding); chicken stock (44°F - Cold Holding). 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. White fish, squid, clams, shrimp.

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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. * slicer * mixer head

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At any of the three Hans sinks

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Employee beverage container on a food preparation table