BENITO'S ITALIAN RESTAURANT AND 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. Dishmachine tested at 0ppm chlorine. Employee changed chemical and retested at 50ppm chlorine. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small flip top reach in cooler, sliced cheese (47F/45F - Cold Holding); fried mozzarella (51F - Cold Holding); manicotti (45F - Cold Holding); lasagna (47F - Cold Holding); pasta (48F - Cold Holding); ham (45F - Cold Holding); calamari (45F - Cold Holding). Per employee, all products have been in the same unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In small flip top reach in cooler, sliced cheese (47F/45F - Cold Holding); fried mozzarella (51F - Cold Holding); manicotti (45F - Cold Holding); lasagna (47F - Cold Holding); pasta (48F - Cold Holding); ham (45F - Cold Holding); calamari (45F - Cold Holding). Per employee, all products have been in the same unit overnight. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris. Employee removed can opener for cleaning. Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in yeast. Employee removed cup. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle provided in women's restroom.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water at 69F. Employee removed the water. Corrected On-Site

Basic - Plumbing system in disrepair. Cold water valve on mop sink is inoperable.

High Priority - Dented/rusted cans present. #10 unlabeled can on speed rack in kitchen with denting along top and bottom can seams. Person in charge voluntarily discarded.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at reach in cooler server area for salads. One live flying insect in kitchen at pizza reach in cooler.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment has a lunch buffet with plexiglass cover over top of buffet line. Cover is over front one-half of buffet line with back part exposing food. Cover is flat and does not give adequate protection from potential contamination. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked breaded eggplant in kitchen reach in cooler at 48F. Person in charge states eggplant was out of the cooler for approximately one hour. Eggplant moved to reach in freezer. Temperature retaken at end of inspection at 36F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pepperoni pizza on buffet at 107F. Pizza placed on top of steam well lids above heat line on buffet. Per person in charge, pizza placed on buffet approximately 30 minutes prior. Person in charge voluntarily discarded pizza. Meatballs in pot on stove with no heat applied at 129F. Per person in charge, meatballs prepared 30 minutes prior. Person in charge reheated meatballs to 171F. Corrective Action Taken

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 to 50ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has debris build up. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have quaternary ammonium test strips for sanitizer used in the three compartment sink. Repeat Violation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At front counter an ice bin was added with serving staff scooping and serving iced beverages. No handwash sink exists at ice bin area. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook, Aaron, hired over 60 days with no proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid on shelf in dish room. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in container of pasta. Person in charge removed soufflé cup. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle for women's restroom.

Basic - Damaged/spoiled/recalled food not properly segregated. #10 unlabeled can on speed rack in kitchen not segregated from stocked products.

Basic - Equipment in poor repair. Left handle on reach in cooler in server area is missing.

Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs stored on oven door handle in kitchen. Employee moved all to proper storage. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Flip top reach in cooler behind establishment to right of back door.

Basic - Utensils in poor condition. Two rubber spatulas in use in kitchen both have melted/missing rubber pieces off the spatula and one handle is burned, no longer smooth and easily cleanable.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked shell egg in flat in reach in cooler across from pizza oven. Owner removed broken shell egg. Corrective Action Taken

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Multiple pieces of equipment moved and added to bar, storage and prep areas. Dump sink removed. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup in container of yeast. Owner removed soufflé cup. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Observed one cracked shell egg in flat in reach in cooler across from pizza oven. Owner removed broken shell egg. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored above lemon butter and marinara. Owner moved to proper storage. Corrected On-Site