MILANO`S BAKERY

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shell eggs and then touched clean equipment without changing gloves and wash hands. Operator changed gloves and wash hands after. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handles dirty dishes and then removed clean plates from machine before first washing his hands. After brief education, employee then wash hands. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw beef stored in same container with precooked sausages and cheese.

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. -Observed no time mark on empanadas at front counter held using time as a public health control. Operator determined that items transfer to front line 3 hours prior to the inspection. Operator correctly time marked empanadas. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in container with mash potatoes. Operator removed. Corrected On-Site

Intermediate - - From initial inspection : 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. Callback inspection due June 19 2025 Repeat Violation Warning - From follow-up inspection 2025-04-24: Callback inspection due June 19 2025 Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in the wall in triple sink area directly under ceiling - From follow-up inspection 2025-04-24: Observed same Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water line with attached hose under triple sink missing vacuum breaker.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bakery sanitizer bucket at 200ppm. Employee remade to proper 100ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Bakery hand sink blocked by sanitizer bucket in sink and large rolling rack in front of sink. Employee moved rack and removed bucket. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of salt in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers on kitchen shelf next to clean plates and bakery shelf next to clean equipment/utensils. Employees moved both containers. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Containers of portioned sausages and portioned raw beef partially frozen on prep table at far end of kitchen. Employee moved both to cooler to properly thaw. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between kitchen fliptop units. Employee removed knife. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 1) Containers of simple syrup under kitchen prep table not labeled. 2) Bottles of oil and water by cook line not labeled. 3) Container of sugar by espresso machine not labeled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler observed raw chicken over raw bacon. Operator inverted 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.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight See stop sale Warning - From follow-up inspection 2024-02-14: Cooked onion 47 F, custards 48F - cooling overnight. Repeat. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight .See stop sale Warning - From follow-up inspection 2024-02-14: Stop sale issued for cooked onions 47F, custard 48F Overnight cooling. Repeat.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top: sausage 41-46F, raw bacon 43-48F, beef 42-47F Wait station: Milk 47F Foods not prepared or portioned today. Observed in unit stored above rim line. Per operator foods in unit less than 3 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-02-14: Sausage 48F, raw bacon 48F. Observed unit at warmest setting. #5 vs #9 . Per cook, food in unit less than 2 hours. No preparation done today. repeat. operator moved foods to chest freezer in kitchen. Admin Complaint Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then proceeded to handle clean utensils and touch ready to eat food with bare hands. Foods heated to 145°F. Discussed with operator. Operator instructed employee to wash hands

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Observed employee handling sandwich with un gloved hand. Discussed with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored above tortillas in 2 door stainless reach in cooler. Operator reorganized Raw shell eggs stored above potato salad and sauces in 2 door stainless reach in cooler. Raw beef stored above cheese in front counter walk in cooler. Operator reorganized all. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front counter: ham and cheese croissant (70°F) being held at front counter. Operator states items are held for 3 hours and discarded. Items have been out for 2 hours. Items not time marked and no written procedure available. Provided written procedure. Instructed operator to discard at end of 4 hours cooked beef (52°F); cooked sausage (53°F); raw beef (54°F); raw steak (52°F); raw chicken (54°F) in 4 drawer cook line flip top. Per operator items prepared/portioned last. Employee adding heated food to cold food causing temperatures to rise. Discussed proper separation of hot and cold food with operator. Operator instructed employee to separate hot and cold foods. Retook temperatures at 44°F or below within 4 hours Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Can of Wd-40 stored with food items in bakery area. Operator removed Corrected On-Site

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. Operator unable to demonstrate of big 6 food borne illnesses. Provided big 6 to operator. Reviewed big 6. Repeat Violation Admin Complaint

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. Provided to operator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.and wash sink in ware washing/prep area of kitchen blocked by racks. Operator made accessible Corrected On-Site Repeat Violation Admin Complaint

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/Mario Milano 2-7-20. CFM arrived at time of inspection Corrected On-Site

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. Food handler certification provided for employees employed over 60 days. Reporting not provided for new employees. Provided reporting agreement to operator

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items; cellphone/drinks stored on shelf with clean wares in kitchen. Operator removed Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer buckets at front counter tested at 0ppm quat. Employee remade, retested at 400ppm Corrected On-Site

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 . Discontinue use and use 3 compartment sink only.

High Priority - Employee handled soiled personal item gloves with cellular phone-drink beverage, remove dirty garbage can then proceeded to interact with clean sanitized utensils and then engaged in food preparation making salad handled met clean equipment or utensils, or touched unwrapped single-service items without changing gloves or washing hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, cutting meat handled clean equipment slicer or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Observed Pesticide/insecticide labeled for household use only present in establishment.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over cheese and ham in walk in freezer located at front counter. Observed raw chicken over raw beef in walk in freezer over located at front counter.

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.

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.

Intermediate - Handwash sink not accessible for employee use at all times with chemicals and soap stored in sink.

Intermediate - Handwash sink used for purposes other than hand-washing dump sink

Intermediate - Observed Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

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

Basic - Cardboard used to line food-contact shelves in walk in cooler

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee wearing dangling jewelry bracelets and watch at front counter other than a plain ring on their hands/arms while preparing food.

Basic - Food stored in a location that is exposed to splash/dust.at front counter hand washing sink

Basic - Food stored on floor. Observed raw meat stored in crate on floor at front walk in protein cooler.

Basic - In-use tongs stored on equipment oven door handle between uses.

Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at front counter.

Basic - Observed Employee beverage container on a food preparation tables, front counter, meat slicing prep table or over/next to clean equipment/utensils.

Basic - Observed Employee eating empanadas front counter dry storage areain a food preparation or other restricted area.

Basic - Observed Ice scoop handle in contact with ice at meat slice station at front counter

Basic - Silverware/utensils dried with a towel/cloth. Observed Employee using 91% isopropyl to clean, washed rinsed sanitized utensils to remove spots from silverware.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using chlorine or quaternary ammonium sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-09-07: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed hand washing sink in disrepair at cook line with sink leaking. Warning - From follow-up inspection 2022-09-07: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above ham and cheeses in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed blood sausage (45°F - Cold Holding); linked sausage (48°F - Cold Holding); sweet beef (52°F - Cold Holding). Operator placed to chill in cooler. 2) Observed milk 48°F cold holding on top of true glass cooler in coffee station. Operator placed in cooler for quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer stored above single service item on storage rack in prep area.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle container used to dispense sugar in prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on prep table where plastic film wrap is stored in service area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverages stored on eating trays on storage shelf next to Frigidaire chest freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1)Observed interior of genius microwave soiled under prep table in prep area. 2) Observed soiled cutting board on prep table in front of oven 3) Observed mold like substance in ice machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored in prep tables by walk in cooler. Operator removed. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in metal container with no label on storage shelf in prep area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the cookline- operator provided paper towels. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator provided hot water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the front bakery station- operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Operator labeled the sugar. Corrected On-Site