TERRANOVA'S ITALIAN RESTAURANT

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touching cell phone, put cell phone away and began building a pizza without washing hands. Discussed with person in charge.

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 (AOP). Observed person in charge bare hand contact cheese and spices used to garnish food. Discussed with person in charge and person in charge asked about an AOP. Provided AOP to person in charge. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above ready to eat soup in walk-in cooler. Discussed with person in charge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade on can opener soiled with food debris.

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/. Observed historical plans do not match current layout of restaurant. Establishment has added food preparation areas to front of walk-in cooler, side room near bath room. Soup serving station and pizza by slice at bar. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees with food handlers expired.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer bucket at 0ppm quat. Person in charge remade buckets at 200ppm quat. Corrected On-Site

High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Sanitizer tests at 0ppm. Remade and tests at 50ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 76F. Had been out since 9:30am now 2:45pm. In salad cooler; ham, turkey 45F. In cooler a few days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76F. Had been out since 9:30am now 2:45pm. In salad cooler; ham, turkey 45F. Marked 3.2.24 today is 3.5.24. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on cubed butter. Person in charge time stamped. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at end of cook line not labeled. Person in charge labeled. Corrected On-Site

Basic - Stored food not covered. In Italian ice cooler; lemon not covered. Person in charge covered. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing training for some people. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: Time needed to train staff. Time Extended - From follow-up inspection 2023-10-03: Time needed to train. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggplant 47F, cheese 48F, butter 52F, pasta 52F, pasta 52F,wings 50F, veal 49F ; ( - Cold Holding). All items on line 3 hours. Placed on time control. Person in charge called repair person. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: In make cooler; cheese, eggplant, cheese, pasta 57-65f. Chicken 54Fm wings 48F, veal 50F, clams, mussels, shrimp 48F, calimari 49F, butter 80F. Stop sale issued. Marked @ 10am. Now 3:43. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing training for some people. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: Time needed to train staff. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggplant 47F, cheese 48F, butter 52F, pasta 52F, pasta 52F,wings 50F, veal 49F ; ( - Cold Holding). All items on line 3 hours. Placed on time control. Person in charge called repair person. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing training for some people. Repeat Violation Admin Complaint

Basic - Food stored on floor. Chicken on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer on cook line has ice buildup.

Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Person in charge removed spatula. Corrected On-Site

Basic - Single-service articles improperly stored. Case of cups on dry storage floor.

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. Dish machine tests at 0ppm. Person in charge set up 3 compartment sink and tests at 50Ppm. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit In reach in freezer; Wings 46F Make on cookline; eggplant 48F, pasta 46F, pasta 47F, cheese 48F, broccoli 44F, ham 48F, chicken 48F, oysters 48F; ( - Cold Holding). Per owner items in cooler since 11am. Placed on time control until cooler gets fixed. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on pizzas. Person in charge time stamped. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in back is soiled with food debris. Slicer has food debris.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have training for some employees.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table. Person in charge removed all drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table in back. Person in charge moved phone. Corrected On-Site

Basic - Equipment in poor repair. Large make on cookline with drawers is blowing 60F. Cooler needs to be fixed/replaced.

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cookline. Person in charge emptied water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.

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 tests at 0ppm. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies on cook line. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 8 live roaches behind cook line where fryers are located. Observed 4 live roaches in back hallway across from mixer. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make on cook line in top; Pasta 47F, pasta 45F, eggplant 48F, cheese 49F, sausage 48F heavy cream 55F; ( - Cold Holding). Person in charge said he just loaded make and closed the lid. Warning

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. Milk at server station not dated. Person in charge dated. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used as a dump sink. Warning

Basic - Dead roaches on premises. Observed 4 dead roaches in back storage hallway. Admin Complaint

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. Warning

Basic - Stored food not covered. Ice cream in reach in freezer not covered. Warning

Basic - Unclean building components, attachments or fixtures. Fan on counter next to pasta is dirty. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer in bucket is 200+. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer opened packages of raw beef stored over bags of pasta.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked broccoli date marked 12/27 in reach in cooler across from cookline. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches to the right of the reach in freezer at end of cookline. Observed one live roach in dry storage room on floor. Person in charge killed and discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Roach excrement and/or droppings present. In separate outdoor storage area, observed approximately 20 roach droppings on the floor. Observed approximately 10 rodent droppings and multiple egg casings on the floor further into the storage area. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg wash, butter, pasta held on time with no time mark. Person in charge marked appropriately. Corrected On-Site Repeat Violation 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/ At the time of inspection one CFM with expired training.

Basic - Dead roaches on premises. Observed 3 dead roaches on shelf below breading station. Observed one dead roach in dry storage area on floor by shelf. In separate outdoor storage area with single service items, observed 6 dead roaches on the floor. Person in charge began discarding. Corrective Action Taken Repeat Violation Warning

Basic - Drain cover(s) missing. In employee restroom.

Basic - Food stored on floor. Cases of chicken wings, bucket of chicken, onions stored on floor in reach in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the time of inspection one sanitizer bucket tested 0ppm, person in charge changed and retested at 100ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in the kitchen at the time of inspection. Admin Complaint - From follow-up inspection 2021-07-28: Observed one live flying insect during inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches under the reach in cooler on the wheel in the kitchen across from the cookline. Admin Complaint - From follow-up inspection 2021-07-28: Observed 2 live roaches along the wall in the dry storage area. Person in charge killed roach during inspection. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed one dead roach in the dry storage area by the walk in cooler. Admin Complaint - From follow-up inspection 2021-07-28: Observed 2 dead roaches under the make top reach in cooler in the kitchen. Observed 3 dead roaches to the right of the reach in freezer in the kitchen. Observed 2 dead roaches to the left of the mixer in dry storage. Observed 2 dead roaches to the right of the reach in freezer in the dry storage area. Observed 3 dead roaches to the right of the clean dish rack in dry storage area. Person in charge began sweeping up roaches. Admin Complaint Corrective Action Taken

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Raw chicken cooked to 157°F, operator added back to grill and temperature raised to 171°F Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in the kitchen at the time of inspection. Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pasta in walk in cooler date marked 7/1. Person in charge discarded.

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches under the reach in cooler on the wheel in the kitchen across from the cookline. Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza at the takeout area, butter in the kitchen with no time mark. Person in charge marked appropriately. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On bottom shelf of table in kitchen, unlabeled chemical. Person in charge labeled appropriately. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. Observed one dead roach in the dry storage area by the walk in cooler. Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In the kitchen, employee beverage stored on a shelf above a prep table. In the kitchen, employee drinking from an uncovered container. Person in charge moved to appropriate location. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food prep with no hair restraint. Employee with beard with no beard restraint. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in kitchen stored in water at 111°F, operator began reheating water. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In the drawers of the reach in cooler across from the cook line, buildup of debris.

Basic - Working containers of food removed from original container not identified by common name. In the kitchen, sugar unlabeled. In the dry storage area, flour unlabeled, person in charge began labeling. Corrective Action Taken