NICOLAS ITALIAN KITCHEN

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeding 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed an ice bucket stored near the handwashing sink behind the bar exposed to splash. The operator properly stored the ice bucket. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles used for salt and sugar not stored above the foods. The operator properly stored the scoops. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at Walk in Cooler. Operator switched the food items. Corrected On-Site

Basic - Stored food not covered. Observed multiple food items not covered at Walk in Cooler. Operator placed lids over the containers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board at Make Table. Operator placed the wiping cloth in the sanitizer container. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled. Operator labeled the food item. 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. Observed chlorine sanitizer 0ppm on test strip due to the sanitizer not primed. Operator primed the sanitizer to correct to 100ppm. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple utensils not inverted at dish shelf. Operator inverted the utensils. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour at prep area. Operator removed the handle from touching the food item. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at Display Cooler Unit. Operator date marked the food item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, residue buildup. Observed can opener blade at prep table. Operator cleaned and sanitized the blade. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked by tray rack at ware washing area handwash sink. Operator removed the tray rack. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Operator cleaned the interior of Reach in Cooler. 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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed container oat ware washing area handwash sink. Operator removed the container. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator able to provide by the end of inspection. Corrected On-Site

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. Operator able to provide by the end 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.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Food stored on floor. Observed multiple food items at Walk in Cooler and Walk in Freezer. Operator removed the food items off the floor. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Operator placed in sanitizer container. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees at Make Table. Educated the employee.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corrected On-Site

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

Basic - Duct tape used to repair nonfood-contact surface. Observed at Reach in Cooler handle.

Basic - Equipment in poor repair. Observed gasket at Reach in Freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observation at prep area. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed pizza sauce dented can at can racks. Operator removed to the office to return to the vendor.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken behind raw clams at Reach in Cooler. Operator switched the food items. Corrected On-Site

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/. Person in Charge, Tina DeFazio. Person with ServeSafe Food Manager certified arrived before the end of inspection. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Observed at the back wall of the display cooler unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at prep table. Operator removed the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on cutting board at prep table. Operator removed the phone. Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at prep area above can rack.

Basic - Working containers of food removed from original container not identified by common name. Observed at flour container. Operator labeled the food item. Corrected On-Site Repeat Violation