FRATELLIS ITALIAN RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding meatballs 112F, tomato sauce 130F in steam table , food being held less than 2 hours, after stirring food temperature 135F -142F Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times....blocked by menu at server station. Employee removed menu Corrected On-Site Repeat Violation

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pizza sauce 53F at pizza counter being held less than 4 hours . Employee removed to reach in cooler . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...meatballs 102-16F, marinara sauce 116-127F in steam table being held less than 4 hours, after starring food get temperature 142F and employee covered food. Corrected On-Site

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

Basic - In-use utensil Pizza slicers used with moist food stored in room temperature at pizza station stored less than 4 hours , employee time marked. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ham and cheese 50F stored top of another container in flip top reach in cooler . Food not prepped or portion today , food being held less than an hour , employee removed food to proper place . Corrective Action Taken Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack / shelves at expo line .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...stagnant water in not used slicer at storage shelves at expo line . Operator discarded slicer . 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...pasta 49 F , spaghetti 46F in reach in cooler , per Cook food was cooked yesterday, food was not cooling properly due to cooler not capable maintain proper temperature. Employee discarded food. Corrective Action Taken Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw egg wash above raw sea food at reach in reach in cooler , employee properly stored . Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 49 F , spaghetti 46F in reach in cooler , per Cook food was cooked yesterday, food was not cooling properly due to cooler not capable maintain proper temperature.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 47-48F, slice mozzarella 49-48F , ham 48F, provolone cheese 47 F , lasagna 45 F , cut lettuce 49 F in flip top reach cooler next to microwave at kitchen. Some food being held more than 4 hours , some are less . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 47-48F, slice mozzarella 49-48F , ham 48F, provolone cheese 47 F , lasagna 45 F , cut lettuce 49 F in flip top reach cooler next to microwave at kitchen. Some food being held more than 4 hours , some are less . Stop sale issue . Advise operator to discarded food. Corrective Action Taken Repeat Violation Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled...degreaser spray gallon . Operator labeled Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food in permasen cheese at reach in cooler . Employee removed . Corrected On-Site Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... pasta 51F, spaghetti 48F cooling stacked container one another at reach in cooler . Per Cook Pasta was cooked yesterday.stop sale issue. Employee discarded food. Corrective Action Taken

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 51F, spaghetti 48F , cut lettuce, mozzarella cheese 46F, slice cheese 56F in flip top reach in cooler . Per Cook food was not prep or portion today , Food being held since yesterday being held more than four hours. ...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... pasta 51F, spaghetti 48F cooling stacked container one another at reach in cooler . Per Cook Pasta was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pasta 51F, spaghetti 48F , cut lettuce, mozzarella cheese 46F, slice cheese 56F in flip top reach in cooler . Per Cook food was not prep or portion today , Food being held since yesterday being held more than four hours. Stop sale issue . Employee discarded food. ...sauce 45F, milk 44F, cheese 44F , pizza sauce 44F at walk in cooler . Door wasn't closed properly, food being held less than four hours. Operator opened inside walk in freezer and closed door properly walk in cooler . Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food...Parmesan cheese in reach in cooler . Cook discarded container. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner...peeling metals from walk in freezer door.

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. Dishwasher (Chlorine 0ppm). New bucket installed. Corrected to 100ppm Corrected On-Site

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Located at wait station - From follow-up inspection 2021-11-18: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door glass on cook line:; raw shrimp (48°F - Cold Holding); raw calamari (48°F - Cold Holding); chicken wings (49°F - Cold Holding). Operator states items have been in unit for 3 hours. Unit has an ambient temperature of 41°F. Unit has partition blocking proper air flow to items on bottom of cooler. Operator placed items in ice and walk in freezer to quick chill. Removed partition. Took ambient temperature in bottom section of unit after partition was removed of 42°F 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 and the time removed from temperature control cannot be determined. Pizza at pizza station without time stamp. Operator states it has been out for 1 hour. Operator placed time stamp on item Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of WD40 stored on rack with clean wares. Operator removed Corrected On-Site Repeat Violation

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/ PIC: Mario Maltese

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