ITALIA

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 air in the line. Operator corrected to 100ppm by priming the sanitizer line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water 77F at cookline. Operator removed the water from the container. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed residue on bottom of the shelf at interior of Reach in Cooler. Operator cleaned the interior of Reach in Cooler. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup at make table handles. Operator cleaned the handles. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 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.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed unable to dispense soap at ware washing area handwash sink. Operator repaired the dispenser. Corrected On-Site

Basic - Stored food not covered. Observed multiple food items not covered at Walk in Cooler. Operator covers the food items with food grade plastic. Corrected On-Site

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching cell phone at salad station. Educated the employee to compliance by washing hands. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shrimp over spinach leaves at Make Table. Operator switched the food items. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauce 132F at steam table. Operator reheated on the stove to the minimum of 165F during inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ David Martinek, 05/20/2019. National Registry of Food Safety Professionals. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old label on container at dish shelf.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete throughout the kitchen. Repeat Violation

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shrimp over vegetables at Make Table. Operator switched the food items. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Douglas Woodward, 09/10/2018.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at various locations at kitchen and bar. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza sauce 54F at prep table. Operator will be using Time as a Public Health Control and printed the written procedure and completed it during inspection. Corrective Action Taken

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 in reach in cooler at wait station. Operator date marked the food item. Corrected On-Site Repeat Violation

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. Operator printed the written procedure during inspection. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage in the food prep area at kitchen. Educated the employee.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen and bar area. Repeat Violation

High Priority - Food stored in ice used for drinks. Observed 2 wine bottles at bar ice bin. Operator removed the items and discarded the ice. Corrective Action Taken

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 - 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 - Employee with no hair restraint while engaging in food preparation. Observed employee at cookline. Employee placed hair restraint on his head. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen and bar area. Repeat Violation

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 touching bread at wait station. Operator discarded the food item and employee washed hands and place gloves on hands to handle food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs behind sauce at Walk in Cooler. Operator switched the food items. Corrected On-Site Repeat Violation

Basic - Accumulation of residue buildup in the interior of the ice machine/bin. Operator cleaned and sanitized the equipment. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed on soiled surface at ice machine. Operator cleaned and sanitized the ice scoop and placed in clean container. Corrected On-Site Repeat Violation

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

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 heavy cream at Make Table. Operator date marked the food item. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed on exterior surface of ice machine. Operator cleaned and sanitized the scoop and placed in container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster at bar.

Basic - Open dumpster lid. Operator closed the lid. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of flours and breading. Operator labeled the food items. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed filling water in container at wait station handwash sink. Educated the employee.

Intermediate - Observed accumulation of rust at can opener blade.

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

Basic - Accumulation of residue build up in the interior of the ice machine/bin.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch at cookline. Employee removed the watch. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Waste line missing at soda gun holster.

Basic - Working containers of food removed from original container not identified by common name. Observed at flor container. Repeat Violation