SANTIONI'S ITALIAN RESTAURANT

High Priority - Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker incorrectly installed at top of added splitter to mop sink. Vacuum breaker needed on non-chemical side of added splitter. Employee removed splitter. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Right door of middle flip top reach in cooler and both doors of far right flip top reach in cooler in kitchen have pieces of panel missing with insulation showing.

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 cook add chopped parsley to finished entree with bare hands. Cook discarded entree. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid stored with other chemicals. Owner identified as degreaser and labeled. Corrected On-Site Repeat Violation

Basic - Reach-in/walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving on right side is soiled.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler are soiled. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on storage rack and red ones used in middle of kitchen have black staining. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink at kitchen swing door, employee dumped soda and ice in sink. Inspector notified employee not to use hand wash sink for any other purpose except hand washing.

Intermediate - Spray bottle containing toxic substance not labeled. White spray bottle hanging on dish machine with liquid not labeled. Employee labeled as degreaser. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and gears on pizza oven are soiled. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Two interior doors of pizza reach in cooler are missing the coverings exposing full interior door insulation. Also, walk in cooler door gasket is torn.

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in prep utility sink with no running water. Employee removed and placed under refrigeration. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packages of raw chicken in freezer bags stored above opened cooked clams in walk in freezer. Employee moved to proper storage. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in kitchen tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for mussels not noted with last day served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in storage rack at back prep area and at middle reach in cooler in kitchen have black staining.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in dishroom. Employee labeled. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on top of handle of ice scoop at server station soda machine, on corner of prep sink in kitchen and on edge of shelving on far right at expo line. On pizza reach in cooler, both interior doors have door piece missing exposing full panel of insulation.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one cook with a watch on the wrist.

Basic - Food stored on floor. Cases of bag in box soda on the floor in storage closet. Employee moved to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 102F. Operator turned on burner to heat water. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of pizza oven has debris build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. Fan guards in walk in cooler have dust.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers fish cooked medium well, person in charge states between 130-145F, no proof of parasite destruction. Person in charge called supplier and provided parasite letter during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw lamb stored over ready to eat sauce, person in charge moved to appropriate location. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Person in charge unable to provide tags for raw mussels in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta, pasta, pasta in drawers under cookline at 49-52F. Person in charge states was put in unit from walk in less than 4 hours ago, moved to walk in freezer to rapidly chill. Retemped at 43F or below during inspection. Corrected On-Site

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment offers Seafood Cannelloni with "crab meat" on their menu. Is utilizing imitation crab with no real crab during inspection. Admin Complaint

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/ One manager with CFM with expired training.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Person in charge unable to provide tags for raw mussels in walk in cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds grill base with fresh garlic in oil time with no time paperwork. Person in charge added during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed sausage in walk in cooler dated with freeze dates of 4/25, 5/9 not redate marked once thawed. Person in charge marked appropriately. 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. One employee on duty with expired training.

Basic - Food storage container/container lid cracked or broken. Observed multiple containers with cracked edges missing pieces.

Basic - Insect control device over food preparation area. Observed bug assault gun stored over fliptop in kitchen, person in charge moved to appropriate location. 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 cutting bread, answered phone and continued to cut bread without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board in kitchen soiled. Observed gasket on walk in cooler soiled. Observed gaskets on reach in cooler across from fryers soiled. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple sets of tongs hanging on oven door in kitchen. Operator moved all tongs to proper storage. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan guards with build up of debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (46°F - Cold Holding) in reach in cooler at server station, per employee door to cooler has been consistently opened for no more the two hours, cheesecake placed in walk in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading over 200ppm, retested to 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior plate and around chute of ice machine. Underside of ice bin of soda machine at server station. Employees began to clean all items during inspection. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Four sets of tongs of stove handle on cook line, manager corrected during inspection. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line by oven, employee corrected during inspection. Corrected On-Site