BUCA DI BEPPO

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine in kitchen not reaching 160F Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (60F - Cold Holding); chocolate milk (64F - Cold Holding) In reach in cooler at bar overnight per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (60F - Cold Holding); chocolate milk (64F - Cold Holding) In reach in cooler at bar overnight per operator See stop sale Operator discarded Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in prep area Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on prep table in front of walk in cooler Operator inverted Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing near dish machine Grout worn in same area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door frame

Basic - In-use wet wiping cloth/towel used under cutting board. One on cookline Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Several ovens on cookline Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On several clean pans throughout facility Operator removed labels from pans at warewashing station Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. In reach in coolers underneath first and last make tables on cookline Repeat Violation

Basic - Stored food not covered. Tray of cooked chicken in walk in cooler fully cooled and stored overnight per operator

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One inside of reach in cooler at salad station Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at wait staff area temping at 47F per operator on counter less than 2 hours.operator moved to walk in cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at wait staff area Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pasta intensive at wait staff area not inverted

Basic - Dead roaches on premises. Dead roach in reach in cooler next to potatoes on cooks line. Operator cleaned,removed and sanitized area Corrected On-Site Admin Complaint

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Heat machine not sanitizing. Facility has triple sink set up

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks in reach in cooler at wait staff station

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep without a hair net or hat

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line and under prep tables at prep area heavily soiled

Basic - Floors not maintained smooth and durable. On cooks line

Basic - Food not stored at least 6 inches off of the floor. Bag of ice on floor of walk in freezer Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Sanitized container at dish wash area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and reach in cooler at salad station Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at hot well on cooks line temping at 110F

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers and hot holding containers on cooks line

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at beginning of cooks line

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at prep area

Basic - Working containers of food removed from original container not identified by common name. Sugar and panko at prep area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. red sauce (46F - Cold Holding); poached garlic (50F - Cold Holding); chopped mozzarella (50F - Cold Holding) All in pizza make table across from ovens at end of cookline overnight per operator salad mix in cooler overnight per operator (50F - Cold Holding) in reach in cooler at salad station in expo area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red sauce (46F - Cold Holding); poached garlic (50F - Cold Holding); chopped mozzarella (50F - Cold Holding) All in pizza make table across from ovens at end of cookline overnight per operator salad mix in cooler overnight per operator (50F - Cold Holding) in reach in cooler at salad station in expo area Warning

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/ Manager came in during inspection Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles on cookline

Basic - Equipment and utensils not properly air-dried - wet nesting. Several in prep area

Basic - Floor tiles missing and/or in disrepair. Tile grout throughout kitchen has worn out

Basic - In-use tongs stored on equipment door handle between uses. On bread warmer in drink station Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood over cookline

Basic - Old labels stuck to food containers after cleaning. One on clean dish rack in warewashing area Operator removed to cleanCorrected On-Site Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salad make table and make table at beginning of cookline next to reach in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over prepped ready to eat sauces in walk in cooler