BRUNO'S ITALIAN HOUSE & PIZZERIA

Intermediate - Clam/mussel tags not marked with last date served. Operator is keeping shellfish tags but not marking them with the last day sold. Discussed with operator on the importance of date marking shellfish tags with the last day sold.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee use the handwashing sink at the front counter as a dump sink. Discussed with operator the handwashing sink is only for handwashing to prevent/reduce cross contamination.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Only one certified food manager employed at establishment. Certified food manager arrived at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over ready to eat pasta sauce. Operator rearranged for periods storage. 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/. At time of inspection certified food service manager was not present. 1 server 1 front counter and 3 cooks handling food. Certified food manager arrived. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time-temperature control for safety foods in front counter, they have been out for 2 hours time marked but no written plan. Operator filled out form at time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from door handle. In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.In reach in cooler, observed cooked peppers (50F - Cold Holding). Per operator, peppers were prepared and stored last evening.

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.In reach in cooler, observed cooked peppers (50F - Cold Holding). Per operator, peppers were prepared and stored last evening. Operator discarded peppers.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed requirements for proper shell stock receiving, storage and documentation.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at Hand washing sink near front window. Operator labeled container Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated operator about shellfish tag maintenance

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulated debris on blade. Operator moved can opener to dishwasher area to be cleaned and sanitized Corrective Action Taken

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. Provided operator with sheets. Employees read, signed and dated forms before inspection was completed.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is time tracking pizza by the slice with no written plan. Provided operator with handout.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tank. Corrected On-Site