OSTERIA ITALIAN KITCHEN

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-02-02: No device other than thermometer as part of machine. Admin Complaint - From follow-up inspection 2024-02-14: NO THERMOMETER Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Long boards at cook line heavily grooved and stained.. Repeat Violation - From follow-up inspection 2024-02-02: All cutting boards heavily grooved and pitted. Long boards heavily grooved and stained. Admin Complaint - From follow-up inspection 2024-02-14: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Blue ice bucket. - From follow-up inspection 2024-02-02: Ice bin, blue bucket cracked and chipped at call back inspection. Admin Complaint - From follow-up inspection 2024-02-14: Ice buckets Time Extended

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid flying bus killer spray on cook line next to pizza oven

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cookline

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dish racks I'm kitchen back area

Intermediate - Handwash sink used for purposes other than handwashing. Storing cream for drinks at bar area Operator removed Corrected On-Site Repeat Violation

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

Basic - Ceiling tile missing. Above ice machine

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in front area kitchen

Basic - Dishmachine has no data plate/operating specifications.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phany pack on clean surface reach in freezer on cook line Employee blue Powerade above cook line food

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service bar straws not protected by guest contact

Basic - Working containers of food removed from original container not identified by common name. White powdery substance in a shaker no label

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (116F - Hot Holding Advised operator to reheat to 165F Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher trays blocking hand sink advised operator to move when possible Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Washing rag in hand sink at bar Operator removed rag

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Lemonade on back prep table next to slicer Employee threw away Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on top of prep table next to slicer Lottery ticket cellphone spare change above salad prep area Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans next to ice machine

Basic - Equipment in poor repair. Reach in cooler gaskets on salad prep area are broken

Basic - Food stored on floor. Raw shrimp in freezer on floor Advised operator to pick up off floor Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. At bar handwash sink

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - From follow-up inspection 2022-06-07: Tested machine did not turn heat strip black. Temperature gauge showed a rinse temperature of 200F+. Told staff machine might be too hot. Needs to be checked by professional Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2022-06-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans - From follow-up inspection 2022-06-07: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Meatballs and sauce hot holding at 122°, advised rapid reheat to 165°.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near cookline and near prep sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Microwave interior in kitchen. Heavily stained cutting boards. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat at 3 bin sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Adjacent to pizza oven.

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. ERICK MARTIN CARLOS CORDOVA

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing.under kitchen handwash sinks.

Basic - Cutting boards with deep cut marks and no longer cleanable-cookline.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets on prep unit.

Basic - Food stored in a prohibited area. Wrapped and bagged Cigars in cooler at prep station. Corrected On-Site

Basic - Hole in or other damage to wall. 3 bin sink area with several holes...appears to have had equipment attached.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink nozzle and faucet handles heavily soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 3 bin sink area.