CARLUCCI'S BRICK OVEN TRATTORIA & PIZZERIA

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. Dish machine chlorine 0ppm. Sanitizer bucket empty, operator replaced sanitizer. 100ppm Corrected On-Site

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

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.

Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen by coffee station, reach in glass door cooler soiled with food debris

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line and coffee station, standing water 75°F with in use utensils. Operator discarded water.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. IIn reach in cooler, homemade tomato sauce (60F - Cooling) operator stated held over night. No prepped to portioned today. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler, homemade tomato sauce (60F - Cooling).

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

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 to operator

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottle at pizza station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler - milk 46-47F- cold holding- operator states food out of temperature for 30.minutes- food not prepared or portioned today- operator placed in large reach in cooler to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scrubber in handwash sink at front counter - operator removed. 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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at cookline stored in water of 105F- operator removed utensils to be cleaned. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at front counter handwash sink. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler at pizza station- operator removed. Corrected On-Site

Basic - Stored food not covered. At cookline reach in coolers- containers of chicken, pastas, and meatballs uncovered- operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line 2nd flip top cooler; cut tomatoes (46°F - Cold Holding). Tomatoes being held in overfilled pan on make line. Operator stated being held less than 4 hours. Operator removed overfilled portion and placed in reach in cooler to chill. Corrective Action Taken

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; marinara (115°F - Cooling 3:20); marinara (115°F - Cooling3:55), stored in large deep plastic container at room temperature. Operator stated cooling 1 hour. Separated marinara into smaller containers and added ice to cool rapidly. 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 cook line reach in lasagna prepared on site and held over 24hours not date marked. Operator applied appropriate date mark. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils in standing water 86°F. Operator emptied water, washed rinsed and sanitized utensils. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At cook line 1st flip top cooler. Operator emptied water, cleaned and sanitized bottom of reach in cooler. Corrected On-Site

High Priority - - From initial inspection : 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. 0 ppm chlorine observed at dish machine after several tests. Warning - From follow-up inspection 2021-11-29: Dish machine tested at 0 ppm three consecutive times. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Slicer blade guard assembly. Warning - From follow-up inspection 2021-11-29: Slicer blade guard is soiled. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of any certified food manager. Warning - From follow-up inspection 2021-11-29: Manager does not have proof of a certified manager certificate. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and top of dish machine soiled. Warning - From follow-up inspection 2021-11-29: Both soiled. Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza cooler at front counter interior heavily soiled. Warning - From follow-up inspection 2021-11-29: Bottom of pizza cooler is soiled. Admin Complaint