LECI'S ITALIAN

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 handling washed tomatoes to be used in bruschetta per person in charge with no heat applied with bare hands. No AOP per person in charge. Employee donned gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce in warmer hot holding per person in charge at 118-122F. Person in charge began reheating. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with purple chemical stored on prep table next to open container of basting oil. Person in charge removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen blocked by dirty linen storage. Person in charge made accessible. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand wash sink by dishmachine. Person in charge provided. 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. Per person in charge holds chicken stock at cook line on time. Not indicated on time paperwork. Person in charge added during inspection. Corrected On-Site

Basic - Dead roaches on premises. Observed one dead roach on floor under cook line in kitchen.

Basic - Drain cover(s) missing. Missing drain cover at triple sink.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Several open employee drinks with no lid or straw stored on prep areas or with food. Person in charge removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed debris accumulated on floor under dishmachine. Person in charge began cleaning. Corrective Action Taken

Basic - Stored food not covered. Several cold holding items in walk in cooler uncovered. Person in charge began covering. Corrective Action Taken Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leak observed at pipe under dishmachine. Person in charge added catch bucket. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach in freezer raw lamb no longer commercially packaged stored over cannoli cream. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles with debris buildup in kitchen and at bar. Person in charge removed to clean. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan stored on back hand wash sink person in charge removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle with purple chemical unlabeled. Table cleaner at server area unlabeled. Person in charge labeled appropriately. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at dispenser in kitchen with mold like substance buildup. Also, observed mold like substance buildup on front of keg reach in cooler in bar. Person in charge began cleaning. Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Keg cooler with large amount of visible soiled water in bottom of unit.

Basic - Stored food not covered. Observed sauce in walk in cooler uncovered. Person in charge added. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Veal thawing in standing water in the kitchen. Person in charge turned on water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in buffet held on time not discarded at end of time frame as laid out in time paperwork.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach in bottom of reach in cooler made yesterday per person in charge at 47F. Person in charge discarded.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Items in buffet held on time not discarded at end of time frame as laid out in time paperwork.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager with expired CFM 2.10.25

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from front bar. Person in charge provided. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.

Intermediate - Nonfood-grade basting brush used in food. Paint brush with metal wrap used with oil in kitchen. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made two days ago, then frozen per person in charge with no date marking. Person in charge marked appropriately. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles with table cleaner per person in charge unlabeled. Person in charge labeled. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. One dead roach observed under triple sink. Repeat Violation

Basic - Drain cover(s) missing. Missing at mop sink. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall in back hallway and by ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of oven with grease buildup.

High Priority - Dented/rusted cans present. See stop sale. Two cans dented and crimped along rim of artichokes. Also, can of cheddar cheese sauce dented at seam in middle of can. See Stop Sale.

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 unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board in prep area soiled/ stained. Also, ice chute at large ice machine soiled. Also, underside of soda machine at nozzle area soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Operator replenished paper towels Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses TPHC for cold and hot lunch buffet. No written procedures for TPHC.Distributed TPHC paperwork during this inspection for operator to fill out. Operator has buffet time marked from 11a-2p Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade Lasagna prepared more than 24 hours not date marked. Operator date marked lasagna Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored next to triple sink. Operator labeled spray bottle of cleaner. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on shelf above reach-in cooler next to plates. Operator removed keys, phone, etc to properly store. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Multiple chipped tiles on floor in warewashing area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from stove handle. Operator removed tongs to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding); house made Alfredo sauce (58F - Cold Holding) in bottom of reach-in cooler across from pizza oven. Operator stated he had both items out during lunch. Operator placed both items in a nearby cooler to chill 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. Operator unable to provide written procedures for clean up events. Distributed Training material distributed during this inspection during this inspection

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener at prep table soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at end of kitchen blocked by large rolling rack. Operator removed rolling rack to clear path to hand wash sink Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to triple sink. Also, no paper towels at hand wash sink in bar area. Operator replenished paper towels. 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made lasagna prepared at 10am prior day not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. 2 Unlabeled Spray bottles containing toxic substance in bar. Operator labeled spray bottles of cleaner and sanitizer Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin and ice chute area soiled

Basic - Bowl or other container with no handle used to dispense food. Two cups without handle stored in container of sugar. Operator removed both cups Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from pizza oven unable to maintain 41F and below. Ambient temperature 45F. Observed warm air blowing from fan. Operator removed TCS foods and placed in nearby cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in warewashing area cracked/ in disrepair.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute area of ice machine soiled. Also, portable cutting board in prep area soiled/ stained

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen at end of cook line blocked with cooling rack and bucket stored in hand wash sink. Also, hand wash sink at front service line blocked by mop and brooms. Operator removed items blocking both hand wash sinks and bucket. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Operator not tracking with date mark house made lasagna held under refrigeration, and then in freezer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry