LA CASA DELLA PASTA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw portions of calamari and fish stored over ready to eat frozen dessert, operator had employee move items to the appropriate storage needed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed glass water bottles used for service stored in a manner that they will not dry properly, operator had employee rewash items and store them in a manner to properly dry. 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/ 5 employees, no CFM present.

Basic - Cutting board has cut marks and is no longer cleanable. Some cutting boards inside back kitchen area with cut marks.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not ID and segregated in Reach in freezer. Employee identified and segregated during time of inspection. Corrected On-Site

Basic - Food stored on floor. Jug of water stored on floor of Walk in cooler. Several jugs of white vinegar stored on kitchen floor adjacent to Dish machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built-up in chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Foiled lined shelves in Walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat pasta in reach-in cooler adjacent to oven Corrected observed employee place raw shelled eggs on bottom shelf Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle filled with sanitizer not labeled on shelf under grill top Corrected observed employee label Corrected On-Site

Basic - Ceiling tile missing. Above back door

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee remove Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observe at container of oil on floor near back door Corrected observed employee place on shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket of walk-in cooler soiled with old food debris and mold like substance.

Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt with no label on shelf on cookline corrected observed employee label Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over cooked short rib in walk in cooler. Operator relocated at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.

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.provided by email

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 by email

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm retested to 200 ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. 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. 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. Observed a bar area that has no hand washing sink. Operator stated they don't have people sit at the bar area the drink bottles are handed to the tables. Dish machine added the hand washing sink in back kitchen is a long prep table with hand washing sink. 2 reach in coolers by service window. Cooks line has 2 ovens and stove and hot warmers steam table mop sink Is out side the back of the restaurant. Warning - From follow-up inspection 2023-02-21: Called plan reviewer operator Lois stated plans were verified. Will see next routine inspection. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler by stove Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 400 ppm retested to 200 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill up bucket in hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by dish area and by meat slicer.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee needs beard guard. Employee put on guard. Corrected On-Site

Basic - Food stored on floor. Oil case on floor.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not protected. Employee corrected containers. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand washing sink and three compartment sink.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

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. Inspector advised operator to not use dish machine until unit is fixed . Observed employee set up three compartment. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face than began to work with food . Observed employee wash hands. Corrected On-Site

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 touch ready to eat bread toast to serve to customer without heating bread.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed bleach not used for food contact surfaces. Operator has dish sanitizer that is approved. Operator went to go get sanitizer. Observed sanitizer chlorine. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over ready to eat noodles. Observed employee remove during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Gravy 52 °F, walk in cooler. Inspector advised operator to place all Potentially hazardous foods in reach in freezer. 2nd temp at 7:00 pm 35 °F, Reach in cooler cooks line Cold holding: grilled mushrooms 46 °F, cooked pasta 45 °F, cooked pasta 45 °F, fresh garlic with oil 45 °F, cooked onions 45 °F 2nd temps at 7:00 pm mushrooms 38 °F, cooked pasta 43 °F, cooked pasta 43 °F, fresh garlic 30 °F, cooked onions 38 °F, grilled mushrooms 38 °F Cold holding butter 2nd temp at 7:00 pm. At 35 °F Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine and sanitizer buckets.

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. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell on prep table. On cooks line. Observed employee remove during time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under kitchen equipment. On cooks line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 100 ppm Corrected On-Site