SAL'S ITALIAN RISTORANTE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fresh garlic in oil at server station without time marked , food being held more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....feta cheese 50F, slice cheese 51F, fresh mozzarella cheese 61F , lasagna 47F in flip top reach in cooler across from fryer at kitchen. Food not prepped or portioned today, food being held less than four hours . Employee removed food to walk in cooler . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fresh garlic in oil at server station without time marked , food being held more than 4 hours . See stop sale. Manager discarded food Repeat Violation Admin Complaint

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

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

Intermediate - Handwash sink not accessible for employee use at all times...reach in cooler door at kitchen. Manager removed .

Intermediate - Spray bottle containing toxic substance not labeled...blue liquid spray bottle , manager labeled degreaser. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name...water spray bottle, manager labeled. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food...olive oil spray bottle. Employee discarded bottle. Corrected On-Site Repeat Violation

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.... pasta for soup 70F by the steam table at server station , foot not prepped or portion today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... pasta for soup 70F by the steam table at server station , foot not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. ....feta cheese 55F, mozzarella cheese 61F, slice cheese 51F in flip top reach in cooler across from fryer at kitchen, Food not prepped or portioned today, food being held less than 4 hours . Employee time marked on food . Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking..fresh garlic with oil at server station being held less than 4 hours . Manager time marked . Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times...stored cleaning tool front of handwashing sink at kitchen. Manager removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Spray bottle containing toxic substance not labeled...blue liquid degreaser spray bottles . Manager labeled. Corrected On-Site

Basic - Clean utensils spatula stored between equipment and wall at dishwashing area, kitchen. Employee removed. Corrected On-Site

Basic - Food stored on floor...onion at storage area, manager properly stored. Corrected On-Site

Basic - Unwashed fruits/vegetables served to customers. Unshaded Avocado at reach in cooler . Manager removed to clean . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...olive oil spray bottle at pizza , employee discarded bottle due to non food grade container. Corrected On-Site

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...chlorine 00 ppm. Manager stated that dishmachine not set up right now , they're waiting for technicians

High Priority - Nonfood-grade containers used for food storage - direct contact with food....oil spray bottle . Manager discarded bottle . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...blocked by dust pan, broom, garbage can at dishwashing area. Employee removed those thing. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at dishwashing area. Employee cleaned Corrected On-Site

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.

Basic - Working containers of food removed from original container not identified by common name...oil spray bottle , bread crumbs , flour . Employee labeled Corrected On-Site

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....cooked eggplant 52F , raw breads chicken 58F, raw breaded veal 58F in flip top reach in cooler next to steam table . Food not prepped or portion today . Food being held more than 4 hours. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked eggplant 52F , raw breads chicken 58F, raw breaded veal 58F in flip top reach in cooler next to steam table . Food not prepped or portion today . Food being held more than 4 hours. Stop sale issue. Employee discarded food.... Pasta 55F at server station , food not prepped today being held less than 4 hours . Employee time marked Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times...blocked by reach in cooler door , fire extinguisher at kitchen by the pizza station . Manager removed those things . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...knife stored in handwashing sink at server station. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, dishwashing area. Manager provided. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at sever station.

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...00 ppm due sanitizer solution ran out empty. Prepared triple sink to sanitized utensils. Corrective Action Taken Repeat Violation Admin Complaint

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...egg plant 50F , raw breaded chicken 51F, raw veal 51F next to steam table in flip top reach in cooler . Eggplant being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg plant 50F , raw breaded chicken 51F, raw veal 51F next to steam table in flip top reach in cooler . Eggplant being held more than 4 hours . Stop sale issue . All other food covered .manager discarded food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...stored lettuce container top of the handwashing sink to portion food at server station. Employee removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, server station, manager provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food...small to go container used for portion crouton. Employee discarded container. Corrected On-Site

Basic - Clean utensils spatula stored between equipment at kitchen. Employee removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable...manager discarded Corrected On-Site

Basic - Food stored on floor...multiple food cooked and raw on the floor at walk in cooler . Employee properly stored. Corrected On-Site

Basic - Stored food not covered....multiple food not covered in walk in cooler. Employee covered. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing salad for immediate service with bare hands. Discussed with operator. Operator instructed employee to put on wash hands and put on gloves. Provided hand washing handouts Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Container of gasoline stored with single service items in back hallway. Operator removed from building Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator. Provided big 6 to operator Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in cook line hand wash sink. Operator removed Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked lasagna in walk in cooler that was cooked and frozen not dated when held at refrigeration temperatures again. Operator dated Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored on top of pans of food at pizza line. Operator removed and discarded Employee personal food stored in bin with sliced ham and cheese in walk in cooler. Operator discarded Corrected On-Site

Basic - Single-service articles improperly stored. Single service pizza boxes stored in back hallway common area between neighboring businesses

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloths in use on cook line. Discussed wiping cloth storage with employees/operator. Employees moved to sanitizer buckets 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. Observed in walk-in refrigerator Tomato sauce 49°-57° (cooling) per operator overnight. see Stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato sauce 49°-57° (cooling) per operator overnight.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located at the mop sink.

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

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

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

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Hole in or other damage to wall in storage hallway.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing on cook line

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. At dish machine; chlorine sanitizer 0ppm. Operator primed machine, retested at chlorine 100ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed produce. Operator moved eggs. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line sanitizer bucket; chlorine 200ppm. Operator diluted to chlorine 100ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At flour storage container; plate used to dispense. Operator removed plate. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45°F-71°F - Cold Holding) being held at room temperature in ware washing area. Operator states items have been out for 30 minutes. Operator moved back to walk in Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizzas at pizza station has no time marking. Temped at 90°F. Operator states items were cooked 35 minutes ago. Operator placed time stamp on items Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink cook line used to dump food and towel stored in hand wash sink. Discussed with operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in 1 door stainless on cook line not date marked. Operator states items were prepared yesterday. Operator date marked Corrected On-Site

Basic - Food stored on floor. Large bin of raw chicken stored on floor in walk in cooler. Operator placed on shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed Fliptop next to prep table, diced tomatoes, (48-50°F - Cold Holding); mozzarella (62°F - Cold Holding); soup (47°F - Cold Holding); butter,cream 45°-47°F - Cold Holding). Operator stated food less than 2 hours, came from walk-in refrigerator . Operator placed bags of ice on the food. 2) Observed at Fliptop Refrigerator across from fryer eggplant (53°F - Cold Holding); ricotta cheese, ,breaded chicken,cooked vegetables (46-51°F - Cold Holding); Operator stated all food came from walkin-in refrigerator less then two hours. Operator placed bags of ice on the food. 3)true refrigerator next to fryer cooked pasta (47°-50°F - Cold Holding) Operator placed bags of ice on the food. Corrective Action Taken

Intermediate - Equipment drain line draining into hand-wash sink. Observed espresso machine draining into hand-wash sink by wait station next to the soup warmer.

Intermediate - Spray bottle containing toxic substance not labeled. Observed blue substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food.Obsessed a bowl being used at the Fliptop refrigerator in the container of clams. . Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood build up up grease . Repeat Violation