BACIAMI INC

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw beef ribeye steaks at walk in cooler. Operator stored products properly.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pizza sauce ingredients added made 2/20 at walk in cooler.

Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site

Intermediate - Clam tags not marked with last date served. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. Operator cleaned and sanitized blade. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked penne, crab cakes made 3/1 no date mark at walk in cooler. Operator dated products. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on flip top cooler at cook line. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the bin of flour, a pint size container was stored inside and used to dispense the food. The item was removed. Corrected On-Site

Basic - Single-service articles improperly stored. At the salad station, the unfolded pizza boxes were stored on the floor. The manager moved up. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over arugula. Operator removed ground beef. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food contaminated by unsanitized equipment or utensil. Cheese wheel used to prepare pasta at table site. Cheese wheel reused several times and can not be cleaned and sanitized.

Basic - Food contaminated by unsanitized equipment or utensil. Cheese wheel used to prepare pasta at table site. Cheese wheel reused several times can not be cleaned and sanitized. See stop sale.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At end of cook line-77F Warning - From follow-up inspection 2023-11-29: Time Extended

Intermediate - Some Clam tags not marked with last date served.

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. Sea bass 48°-51°F, in left flip top cooler on cook line, over night. Sea bass stored on top of shredded cheese, not reaching down into the cold air flow.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sea bass 48°-51°F, in left flip top cooler on cook line, over night. Sea bass stored on top of shredded cheese, not reaching down into the cold air flow. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 50°F, broccoli 48°F, at pizza station over night cooling. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 50°F, broccoli 48°F, at pizza station over night cooling.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef behind butter at cook line. Cook reversed. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Intermediate - Clam tags not marked with last date served.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Spray bottle containing sanitizer not labeled. Manager labeled. Corrected On-Site