CASA ITALIANO

High Priority - Dented/rusted cans present. See stop sale. One dented can of coconut milk. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back dishwashing/ prep/ storage - approximately 15 small flying insects landing on single service items, clean dishes and box of pancake batter. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. At walk in cooler - non food grade shopping- to/go bag used to store parsley- operator removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline- raw shell eggs stored over pasta- operator remove and stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At pizza station reach in cooler - mozzarella 47-49F at 3:35 ( cooling since 10:00)- food stored above fill line- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At pizza station reach in cooler - mozzarella 47-49F at 3:35 ( cooling since 10:00)- food stored above fill line- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- Butter 81F- hot holding- food left out on counter for 45 minutes- operator. placed under time as a public health control for remaining time. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. At back hallway/ prep area - spray bottle of foaming glass cleaner stored over cans of tomato sauce. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep counter. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline counter- wiping cloth stored on cutting board- operator removed. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator does have chlorine test strips provided at establishment. - From follow-up inspection 2024-09-12: No test strips at time of inspection. Per operator, test strips ordered to establishment. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No Proof of training for all current employees. - From follow-up inspection 2024-09-12: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle raw beef at Cook line, then proceed to handle single service to-go boxes without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (48F); cut lettuce (48F) cut tomatoes (47F)- cold holding; Per operator, items not prepared or proportioned today, items of temperature for more than four hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced mozzarella cheese (48F); cut lettuce (48F) sliced tomatoes (47F)- cold holding; Per operator, items not prepared or proportioned today, items out of temperature for more than four hours. See stop sale.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator does have chlorine test strips provided at establishment.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No Proof of training for all current employees.

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. Proper documents sent over to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for pizza slices on time as a public health control. Proper documents emailed over to operator. 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. Tomato sauce with no date mark in walk in cooler. Per operator, items, prepared or portioned two days ago. Operator dated properly. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs hanging from oven handle on cook line. Operator removed. Corrected On-Site

Basic - Dead roaches on premises. Observed one dead roach on floor of storage area. Operator cleaned and sanitized area. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed bowl with chip in rim at storage shelf. Operator discarded. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle at hand wash sink.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in cooler, Raw mechanically tenderized beef stored over raw shrimp in freezer. Advised operator of proper storage. Operator store properly. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using dry wiping cloth with gloves preparing food, not changing gloves Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in refrigerator, sliced cooked beef (51F - Cold Holding); cooked eggplant (47F - Cold Holding); raw chicken wings (47F - Cold Holding); raw chicken breast (47F - Cold Holding); cooked sausage (51F - Cold Holding) Not prepared or portioned today. Operator stated items held overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in refrigerator, sliced cooked beef (51F - Cold Holding); cooked eggplant (47F - Cold Holding); raw chicken (47F - Cold Holding); raw chicken breast (47F - Cold Holding); cooked sausage (51F - Cold Holding) Not prepared or portioned today. Operator stated items held overnight. See stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. At cook line, spray bottle labeled BLEACH stored on shelf with food products. Advised operator of proper chemical storage. Operator removed. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, Slicer with old food debris. Advised operator to properly clean and sanitize food contact surfaces after each use. Warning

Intermediate - Handwash sink not accessible for employee use at all times. At kitchen, hand wash sink blocked by table. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink soiled with visible food debris. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. At cook line, in Use utensils stored in dirty can with food debris. Warning

Basic - Soiled dry wiping cloth in use. Employee using soiled dry wiping cloth to handle hot pan and wipe surfaces. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink by back door. Warning

Basic - Ceiling tile missing. By hand wash sink in front area. Warning

Basic - Equipment in poor repair. Walk in cooler inoperable. Observed only 1 reach in flip top cooler, ambient temperature 38F. Operator intends to serve pizza, meatballs, sausage, sandwiches and chicken dishes. Operator needs additional cold holding equipment and or repair walk in cooler. Warning

Basic - Hole in or other damage to wall. Back door area and at mop sink. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In pizza kitchen, walkway leading to dish area and throughout dish area. Warning