FRESCO CUCINA ITALIANA

Intermediate - Food-contact surface soiled/ stained with food debris, mold-like substance or slime. -white cutting boards on cooks line

Basic - Buildup of food debris/soil residue on equipment door handles. On cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee bag and bookbag on top of frying oil, operator removed from dry storage area Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer by prep area

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

High Priority - Container of medicine improperly stored. Above salad station , operator removed Corrected On-Site

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. Employee touched face , no handwash after. Educated operator to properly wash hands Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil mix (62F - Cold Holding), operator will put on time plan that was provided during time of inspection

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -white cutting boards on pizza station and cooks line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored over container of oil in dry storage room , operator moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Hole in or other damage to wall. Several small holes in dry storage area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line , pizza station

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw seafood mix in reach in cooler on cooks line Operator moved Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dishwasher cleaned and sanitized interior Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Next to dish machine area in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In left side corner of cooks line

Basic - Working containers of food removed from original container not identified by common name. White substance container in back prep area Corrected On-Site Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary 400 ppm. Manager added water rechecked 200 ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than Four hours. Moved to freezer for quick cooling. Heavy cream (66F) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White and red cutting board Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks in dry storage. Operator chained. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees. In men's rest room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by dish area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand sink in back kitchen area. Operator cleaned Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara sauce (61F - Cold Holding); vodka sauce (46F - Cold Holding) dated from previous day.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Sauces are covered in walk in cooler. marinara sauce (61F - Cold Holding); vodka sauce (46F - Cold Holding) dated from previous day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained at cooks line. Small blue cutting board is grooved in kitchen. Food storage containers are soiled. Can opener soiled. Mixer head is soiled Interior of fryer cabinets are soiled.

Intermediate - Handwash sink used for purposes other than handwashing.Strainer is inside handwashing sink. 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/Achillio ScialioCorrected On-Site** Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Dishes not properly air-dried - wet nesting.

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. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use spatula stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in kitchen are soiled under the hood suppression system. Vents are soiled in the cooks line and dry storage area. Exterior of pots are encrusted in kitchen. Mixer head is soiled . Walk in cooler door and gaskets are soiled.

Basic - Presetting of unwrapped tableware outdoors.Plates. Corrected On-Site

Basic - Semolina lid in poor condition.

Basic - Walk-in cooler and dry storage shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Semolina in dry storage area.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under cooking equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -faucet handles at cookline handwash sink soiled. -hand soap dispenser at cookline soiled. -rolling rack at cookline soiled with food debris. Corrected On-Site

Basic - Reach-in cooler drawers have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. -Breadings, flour, corn meal not labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg plant 52F, stuffed mushrooms 54F, pizza sauce 54F, and cooked vegetables 54F/cold holding for less than 4 hours per manager/moved to reach in freezer/temperature rechecked pizza sauce 43F, egg plant 39F, cooked vegetables 35F. Corrected On-Site

Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime/white cutting boards soiled,cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used to dump ice. Corrected On-Site

Intermediate - Mussels tag removed from original container prior to container being emptied. 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. Send email with form to manager.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./chicken stock, meat sauce in walk in cooler. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. All employees food certification missing date of birth.

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle at the bar on floor. Pink liquid bottle inside beside three compartments sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Pizza station reach in cooler gasket torn.

Basic - Food stored on floor. Cooking oil on storage room floor. Corrected On-Site

High Priority - Non-food grade towel used as liner for food container on sandwich top,cooler next to the single door freezer on cooks line. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of triple sink.

Intermediate - Clam and mussel tags not marked with last date served.

Intermediate - Clams and mussels tag removed from original container prior to container being emptied on the cooks line. Manager found and placed the pan. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in pizza station Corrected On-Site

Basic - In-use ice paddle stored on soiled surface between uses. On top of ice machine. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in mens and woman's restroom in dining room. Manager corrected and put up. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cooks line. Corrected On-Site

Basic - White Cutting board has cut marks and is no longer cleanable on sandwich top coolers on cooks line

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers - From follow-up inspection 2022-05-19: Wet nesting not complied. Time Extended

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./sanitizer line broken/call technician immediately/set up 3 compartment sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged stored over other ready to eat food in reach in freezer/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fish stock, beef stock 61F, out for 2 hours per chef/iced immediately, rechecked 39F and 40F. Corrected On-Site

Intermediate - Clam/mussel tags not marked with last date served.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink and sanitizing bucket/quat strips not available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of grease/under and between deep fryers and oven.

Basic - In-use wet wiping cloth/towel used under cutting board./kitchen prep area.

Basic - No handwashing sign provided at a hand sink used by food employees./cook line and next to 3 compartment sink/ Corrected On-Site

Basic - Plumbing system in disrepair./heat water faucet not functioning/bar hand sink.