DECRISTOFARO'S

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. Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food without washing their hands- educated operator- employee washed hands. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face and then proceeded to prepare food without washing their hands- educated operator - employee washed hands. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline area counter- Pooled eggs 80F- cold holding, butter 72F- cold holding , garlic oil 82F- cold holding, - food not prepared or portioned today- food left out on counter- as per operator food out of temperature for 45 minutes- placed under time as a Publix health control for remaining Time. Corrective Action Taken Repeat Violation Admin Complaint

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/ Jeanna Sicilian Deluxa 02/14/2020- 02/14/25- expired. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashing sink near salad station water of 77F. Repeat Violation Warning

Basic - Insect control device installed over food preparation area. Bug zapper stored on top of prep counter in back prep area- operator removed. Corrected On-Site Warning

High Priority - - From initial inspection : 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. Observed chlorine sanitizing dishmachine at 0 ppm. Warning - From follow-up inspection 2025-01-02: Observed chlorine sanitizing dishmachine at 0 ppm. Employee stated machine was serviced, and they will call the technician back out. Employee started to set up three compartment sink with chlorine sanitizing solution. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-01-30: Observed chlorine sanitizing dishmachine at 0 ppm at time of callback inspection. Admin Complaint

High Priority - - From initial inspection : 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. Observed chlorine sanitizing dishmachine at 0 ppm. Warning - From follow-up inspection 2025-01-02: Observed chlorine sanitizing dishmachine at 0 ppm. Employee stated machine was serviced, and they will call the technician back out. Employee started to set up three compartment sink with chlorine sanitizing solution. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); and Mozzarella Cheese (53F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Employee stated items had been in cooler for more than 4 hours. Issued stop sale. Warning - From follow-up inspection 2025-01-02: Observed Mozzarella Cheese (54F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 53F. Employee stated the item had been in the cooler for more than 4 hours. Employee discarded product. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); Mozzarella Cheese (53F - Cold Holding); Spring Mix (55F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 55F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. - Observed Housemade Pizza Sauce (48F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Cooked Peppers (55F - Cold Holding); Shredded Mozzarella Cheese (58F - Cold Holding); Housemade Pizza Sauce (58F - Cold Holding); Meatballs (54F - Cold Holding); Sausage (54F - Cold Holding) in pizza make line cooler. Employee stated items had been in cooler for less than 4 hours. Employee moved to a different cooler. Corrective Action Taken Warning - From follow-up inspection 2025-01-02: Observed Cannoli Cream (51F - Cold Holding); Housemade Dressing - Buttermilk (51F - Cold Holding); Mozzarella Cheese (54F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 53F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. Observed Housemade Pizza Sauce (47F - Cold Holding); and Shredded Mozzarella Cheese (51F - Cold Holding) in pizza make line cooler with an ambient air temperature of 41F. Employee stated items had been in cooler for 1 hour. Discussed importance of maintaining temperatures below 41F. Discussed corrective actions. Employee shut lid to cooler. Admin Complaint Corrective Action Taken

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. Observed chlorine sanitizing dishmachine at 0 ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); and Mozzarella Cheese (53F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Employee stated items had been in cooler for more than 4 hours. Issued stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); Mozzarella Cheese (53F - Cold Holding); Spring Mix (55F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 55F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. - Observed Housemade Pizza Sauce (48F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Cooked Peppers (55F - Cold Holding); Shredded Mozzarella Cheese (58F - Cold Holding); Housemade Pizza Sauce (58F - Cold Holding); Meatballs (54F - Cold Holding); Sausage (54F - Cold Holding) in pizza make line cooler. Employee stated items had been in cooler for less than 4 hours. Employee moved to a different cooler. Corrective Action Taken Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwash sink. Employee turned back on. Hot water is turned off at handwash sink due to a leak in the faucet. Corrected On-Site Repeat Violation Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands 5 seconds, then dried with cloth towel, discussed with staff Warning

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. Server cut romaine lettuce with bare hands, discussed with staff and manager on duty Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh mozzarella (48F - Cold Holding); on left - spaghetti (49F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - on right - fresh mozzarella (48F - Cold Holding); on left - spaghetti (49F - Cold Holding) In glass door cooler-raw chicken (47F - Cold Holding)operator pout ice on top Temperatures taken last night. Multiple foods in coolers were prepped this morning. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket in prep room > 200 ppm, corrected to Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand wash sink by salad cooler Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line Corrected On-Site 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. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in back kitchen, moved to bottom shelf on shelf over cooler on cook line Corrected On-Site Warning

Basic - Equipment in poor repair. Handle of vertical glass door cooler broken Lid of ice machine broken Warning

Basic - Floor soiled/has accumulation of debris. Under dish machine Wall soiled under dish machine, kitchen Hole in wall in storage area by back door Floor tiles missing in prep room Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of 2 door cooler soiled Black shelving unit in kitchen soiled Slicer exterior Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Server cut romaine before washing. Discussed with staff and manager on duty Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line , 2 coolers Inside of cover on lift top soiled Warning