SAL'S ITALIAN RISTORANTE

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area, not hot water, faucet is completely shut off. Warning - From follow-up inspection 2025-06-13: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. One prep table, under shelf- substantial build up of rust. Warning - From follow-up inspection 2025-06-13: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area. Warning - From follow-up inspection 2025-06-13: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Dishwasher area. Warning - From follow-up inspection 2025-06-13: Observed same Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Next to drain board. Cleaning equipment storage rack- Cooking pots stored on shelves with build up of rust and grease. Warning - From follow-up inspection 2025-06-13: Observed same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. First flip top in cook line- lower cooler- no keeping time temperature foods to 41F and below. Repeat Violation Warning - From follow-up inspection 2025-06-13: Observed same, no food stored inside Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -Mop sink is clogged, observed standing water inside sink unable to drain down water. -dishwasher area- Hand wash sink -broken hot water temperature faucet . Warning - From follow-up inspection 2025-06-13: Observed clear mop sink. Hand wash sink same Time Extended

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. Food not prepared or portioned today. 1) lower cooler- cooked penne pasta (47F - Cold Holding); whole wheat cooked pasta. (46F-Cold Holding ). Food held overnight, employee discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1) lower cooler- cooked penne pasta (47F - Cold Holding); whole wheat cooked pasta. (46F-Cold Holding ). Food held overnight, see stop sale. Warning

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 and the time removed from temperature control cannot be determined. Garlic and oil per employee on time 3 hours ago. Employee created date label. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 100 ppm. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Head of dough mixer. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area, not hot water, faucet is completely shut off. Warning

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. One prep table, under shelf- substantial build up of rust. Warning

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

Intermediate - No soap provided at handwash sink. Dishwasher area. Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Next to drain board. Cleaning equipment storage rack- Cooking pots stored on shelves with build up of rust and grease. Warning

Basic - Equipment in poor repair. First flip top in cook line- lower cooler- no keeping time temperature foods to 41F and below. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Inside walk in freezer- old food residues under storage racks. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outer parts of floor dough mixer, build up of old food residues Warning

Basic - Plumbing system in disrepair. -Mop sink is clogged, observed standing water inside sink unable to drain down water. -dishwasher area- Hand wash sink -broken hot water temperature faucet . Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects around mop sink, outside of Kitchen area, employee killed flies, cleaned and sanitized area. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -cook line-Flip top-; ground beef (49F - Cold Holding); ; butter (50F - Cold Holding) -Fry station flip top- ricotta cheese (50F - Cold Holding); sliced Munster cheese (52F - Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill. Advised operator to move all time control temperature food items from both units, until technician verifies proper cold holding temperatures of 41F or below. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer machine heavily soiled. Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Next to triple sink, plastic containers on soiled rack shelves. 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. Two cooling drawers- Snapper fillet being defrost without removing reduced oxygen package, employee removed. Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair. Broken tile in cook line Broken tiles in prep area, behind cook line. Repeat Violation Warning

Basic - Food stored on floor. Container of sugar on floor, Employee placed on shelf. Corrected On-Site Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Inside mop sink, clogged drain.employee emptied water. After open water faucet, drain is working properly. Corrected On-Site Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On top of prep cutting board in cook line, Employee removed. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Pizza Station-sliced sausages (52F - Cold Holding), observed food stored above the rim line, operator removed sausages out of temperature and stored inside lower cooler. -Pasta station ; sliced mozzarella cheese (55F - Cold Holding); marinated chicken breast (60F - Cold Holding); cooked spaghetti pasta (61F - Cold Holding), per employee food held less than 4 hours, food moved back to walk in cooler for a quick chill, advised operator not to use unit to store TCS foods until technician verifies proper cold holding temperatures of 41F or bellow. Corrective Action Taken - From follow-up inspection 2023-10-03: -Pizza station- slice sausages (42F). -Food not prep or portioned today. Pasta station- sliced mozzarella cheese (46-51-Cold Holding); cooked spaghetti pasta (52F-Cold-Holding), cooked angel pasta (55F-Cold Holding). Per manager food held more than 4 hours. See stop sale** Admin Complaint

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 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both units with rusted shelves Repeat Violation - From follow-up inspection 2023-10-03: Observed same 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. cooked penne pasta (63F - Cooling overnight, see stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked penne pasta (63F - Cooling overnight, Employee discarded

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. After 3er. Attempt, Dishwasher (Chlorine 00ppm), employee fixed dishwasher during the time of inspection chlorine sanitizer at 50 ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken breast to placed on cooking pot, after, grabbed three lemons to placed on different customer order, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Cook line flip top, small piece of fried chicken breast stored on soiled container with food debris and soiled water. Operator removed and discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Pizza Station-sliced sausages (52F - Cold Holding), observed food stored above the rim line, operator removed sausages out of temperature and stored inside lower cooler. -Pasta station ; sliced mozzarella cheese (55F - Cold Holding); marinated chicken breast (60F - Cold Holding); cooked spaghetti pasta (61F - Cold Holding), per employee food held less than 4 hours, food moved back to walk in cooler for a quick chill, advised operator not to use unit to store TCS foods until technician verifies proper cold holding temperatures of 41F or bellow. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Two cheese slices of pizza, per manager made at 11:00, operator placed time label 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. Poster emailed to operator Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish ware area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings made on 9/25, not dated, Employee placed label Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing bleach inside men's bathroom, employee labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, next to coffee station.

Basic - Clean utensils or equipment stored in dirty drawer or rack. -Knives and serving spoons stored inside soiled bucket. -clean containers stored on rusty shelf in Dishware area.

Basic - Light not functioning. Men's bathrooms, ceili

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door- 4 she in cook line. Repeat Violation

Basic - Single-service articles improperly stored. Lasagna bowls stored on soiled surface- shelf next to glass cooler in cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both units with rusted shelves Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry . Two mops seating on yellow bucket, Employee removed and stored properly Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed can liners used to store dough at pizza station.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink at three compartment sink.

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 paper towels or mechanical hand drying device provided at handwash sink at three compartment sink.

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. Warning

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

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Repeat Violation

Basic - Stored food not covered. Observed container of sauces without lids in walk in cooler.

High Priority - 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salad Station: fresh mozzarella, cut lettuce, spring mix, feta cheese all Cold Holding at 3:20pm.Per operator, over 4 hrs. Observed ambient temperature of unit at 67°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Operator has technician on site now for repairs. See Stop Sale. 2.) Observed Ham, provolone cheese, capicola ham, shredded mozzarella, butter sticks, tiramisu cake, cooked pasta, mozzarella logs, mascarpone cheese, ricotta cheese, chicken stock, pasta fagole, arugula, spring mix, milk all Cold Holding at 47-52°. Per operator, items held in unit overnight and not moved. Operator stated noticed temp was out earlier today and called technician. Observed ambient temperature of unit at 41°F and below. See Stop Sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pizza sauce (66°F - Cooling) at 3:45pm. Per operator, less than 3 hrs. Retest at 4:22pm at 65°F. Operator divided pan and placed into freezer to rapid chill. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salad Station: fresh mozzarella, cut lettuce, spring mix, feta cheese all Cold Holding at 3:20pm.Per operator, over 4 hrs. Observed ambient temperature of unit at 67°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Operator has technician on site now for repairs. 2.) Observed Ham, provolone cheese, capicola ham, shredded mozzarella, butter sticks, tiramisu cake, cooked pasta, mozzarella logs, mascarpone cheese, ricotta cheese, chicken stock, pasta fagole, arugula, spring mix, milk all Cold Holding at 47-52°. Per operator, items held in unit overnight and not moved. Operator stated noticed temp was out earlier today and called technician. Observed ambient temperature of unit at 41°F and below. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/ hood filters at cook line. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed inside pasta station reach in cooler. Warning

No portable fire extinguisher present. For reporting purposes only. Observed fire extinguisher in overcharged zone across from pizza counter next to portable Ac unit.