PRIMA ITALIAN STEAKHOUSE

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen on counter by sautee Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham marked 7/1 Operator states the ham was sliced today and dated improperly. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Chicken and pasta Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door cooler on sautee side- Cooked Chicken 50 F Pasta 50 F Cooked last night Shelf above sauté station- Two plates of cooked breaded chicken 62F No temperatures were taken today 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. Red sauce 118F operator states it was reheated this morning. Reheated to 177 Meatballs 99 F operator states it was reheated this morning and discarded the meatballs. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of both cooks line hand sinks. Pan inside hand sink on cooks line Pizza dough speed rack in front of hand sink in pizza station Laundry bin in front of hand sink in dish area. Operator removed. Corrected On-Site Warning

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

Intermediate - No soap provided at handwash sink. Front expo hand sink.Operator added soap Corrected On-Site Warning

Basic - Equipment in poor repair. Sautee Cooks line cooler has lids that are broken and do not stay on properly. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (76F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (76F - Cold Holding)

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. Operator marked items in salad cooler as being prepped at 11am. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand wash sink in cook line area. Employee removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Dave

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 - 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.

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted current license. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on drawer cooler in cook line area

Basic - In-use knife/knives stored in cracks between pieces of equipment. In pizza area. Operator removed knives to be cleaned. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad reach in cooler. Operator installed thermometer Corrected On-Site

Basic - Nonfood-contact surface soiled. Gaskets on multiple reach in coolers in cook line area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door reach in cooler in salad prep area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls under dish machine soiled

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. Glass dish machine in bar area 0ppm. Operator primed machine recheck 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (49F - Cold Holding) recheck 43; blue cheese (48F - Cold Holding) recheck 43F; pizza sauce (54F - Cold Holding) recheck 47F; sausage (48F - Cold Holding) recheck 40F; sausage (46F - Cold Holding) recheck 37F; diced ham (48F - Cold Holding); sauteed onions (46F - Cold Holding) recheck 40F; diced tomatoes (46F - Cold Holding) recheck 42F Pizza cooler and salad cooler Operator moved items to reach in freezer to rapidly chill Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Make line cutting boards

Intermediate - Handwash sink used for purposes other than handwashing. Tongs in hand wash sink in dish machine area. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front line Hand wash sink in dish machine area Emailed signs to operator Corrective Action Taken

Basic - Reach-in cooler interior fans have accumulation of soil residues. Vertical glass door cooler next to salad making area

Basic - Utensils in poor condition. Plastic scoop in bulk flour container containers. Operator discarded Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts. Operator discarded. Warning

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. 10ppm, operator set up 3 compartment sink for manual sanitization Corrective Action Taken Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2/1/2022 operator renewed license during inspection. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (51F - Cold Holding); goat cheese (50 - Cold Holding); mozzarella (50 - Cold Holding); shredded mozzarella (51 - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48 - Cold Holding) recheck 43 ; meatball (46- Cold Holding) recheck 44; sausage (47 - Cold Holding) recheck 43; cappacola (47 - Cold Holding); sliced ham (46 - Cold Holding) Operator placed all items above in ice bath to rapidly cool. Items below were voluntarily discarded by operator. See stop sale. shrimp (51F - Cold Holding); goat cheese (50 - Cold Holding); mozzarella (50 - Cold Holding); shredded mozzarella (51 - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (100 - Hot Holding); Meatballs (96 - Hot Holding) Operator reheated meatballs. Warning

High Priority - Vacuum breaker missing at hose bibb. At dumpster pad Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board Yellow cutting board Make line cutting board Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in pizza making area blocked by cart. Operator moved cart. Corrected On-Site Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory, operator printed and posted. Corrected On-Site Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of safe staff cards for some employees Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue spray bottle at pizza making station. Operator labeled. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Green and yellow cutting board Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on dry dish rack. Employee drink on shelf in walk in freezer. Operator discarded. Corrected On-Site Warning

Basic - Floor tiles missing in disrepair. In kitchen area Warning

Basic - Missing drain plug at dumpster. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door salad cooler at front line. Operator placed thermometer in cooler. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front line Hand wash sink at cook line Hand wash sink in dish machine area Hand wash sink in bar area Operator printed and posted hand wash signs at sinks. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in bar area. Operator cleaned holsters during inspection. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Romain lettuce stored over cheeses in walk in cooler Warning

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

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

Basic - Employee drinking in a food preparation or other restricted area. Bake shop area.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the serving line