CIAO AMMORE

High Priority - 2 door Victory - Raw chicken stored over/not properly separated from ready-to-eat cream and cheese. Operator stored all items properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack visibly soiled. Clean knives on rack.

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. Cookline reach in units.

Basic - Cutting board has cut marks and is no longer cleanable. All cookline cutting boards.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf on cookline visibly soiled.

Basic - Interior of microwave has accumulation of grease and food debris in kitchen.

Basic - Stored food not covered. -Cookline; flour and panko breading not covered, Operator covered. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observe at table in kitchen.

Basic - Stored food not covered. Observe tiramisu in freezer not covered

High Priority - Raw animal food stored over or with unwashed produce. On cook line, raw sausage stored over unwashed produce Operator reversed Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed to operator Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing vinegar to clean not labeled. Operator labeled Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (50F) in flip top cooler above cold holding line. Cooked pasta in cooler over night per Owner and was discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb above cooked lasagna in reach in cooler. Lamb moved to lower shelf and properly stored. 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.

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