CUCINA ITALIANA RISTORANTE

Basic - 2 boxes of beyond burgers stored on in walk in freezer. Operator placed on a shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator replaced with a dry cloth. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Linen napkins covering and in direct contact with bread at bread warmer. Operator removed linen napkin. 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. Cooler drawer next to pasta cooker: cooked pasta (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawer next to pasta cooker: cooked pasta (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. WD 40 and stainless steel polish stored next to pots on shelf by triple sink.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussel tags not kept in chronological order.

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. Lasagna made in house, frozen on day two. Lasagna missing freeze date. Educated operator on proper date tracking. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock not date marked. Per operator, made 8/25.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach and quaternary spray bottles not labeled by triple sink. Operator labeled chemicals. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Bug zapper on top of bread warmer.

Basic - Old labels stuck to food containers after cleaning. Clean Food storage pans on shelf by back door have blue tape still attached.

Basic - Working containers of food removed from original container not identified by common name. Vegetable oil, white wine, Marsala in squirt bottles not labeled at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52F, on prep table in wait station. Operator stated for less than 2 hours. Cook placed butter in cold holding unit. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish not removed from vacuum package in walk in cooler. Fish was removed from freezer 2 hours ago. Operator removed package. Corrected On-Site

Basic - Employee water bottle and soup bowl on slicer in prep area. Cook removed both items. Corrected On-Site

Basic - Ice scoop handle in contact with ice at soda machine. Operator removed scoop. Corrected On-Site

Basic - Raw mushrooms not washed prior to cutting, in prep area. Cook went to wash mushrooms. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, on expo line. Operator removed. Corrected On-Site

High Priority - Dish washer began working handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer went to wash hands. 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 0ppm. Container empty. Operator replaced container 100ppm. Corrected On-Site

High Priority - Raw shell eggs stored behind /not properly separated from ready-to-eat meat sauce. In flip top cooler at cook line. Operator removed eggs. Corrected On-Site

Intermediate - Clam and mussel 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/ Expired 1.2.24

Basic - Old labels stuck to food containers after cleaning on tomato sauce in walk in cooler. Operator removed. Corrected On-Site

High Priority - Non-food grade cloth towel used as liner for food container- to cover raw clams at cook line Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored- Eco lab spray bottles next to brown sugar, white pepper on dry storage rack at cook line Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel tags not marked with last date served. Operator dated during inspection Corrected On-Site Repeat Violation

Intermediate - Handwash sink at cook line used for purposes other than handwashing- storing bowl with carrots Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary solution test strips at 3 compartment sink and sanitizer bucket

Basic - Duct tape used to repair nonfood-contact surface- gaskets at reach in cooler at cook line

Basic - Employees at cook line with no hair restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- dessert scoops in water at 88 F at dessert station Operator discarded water Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Mussels tags not marked with last date served. Educated operator Repeat Violation Warning - From follow-up inspection 2023-01-11: Not marked Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (64F - Cold Holding) in reach in drawers at cook line; as per operator food placed inside drawers at 10:00; food not prepared or portioned today; food out of temperature for less than four hours; Food moved to walk-in cooler to quick chill Corrective Action Taken

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

Intermediate - mussels tag removed from original container prior to container being emptied. Operator placed back tag Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- employee jacket stored with condiments - by cook line Operator stored properly Corrected On-Site

Basic - Ice scoop handle in contact with ice.

Basic - In-use pizza cutters stored in standing water less than 135 degrees Fahrenheit- at pizza station Operator discarded water Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105 degrees, meatballs/corrective action taken/operator reheated to 165 on stove and placed back on steam table. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Food stored on floor. Cheese/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Frontline/pizza station/corrective action taken/operator stored knife properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutters/frontline/corrective action taken/operator stored utensils properly. Corrected On-Site

Basic - Stored food not covered. Chicken cutlets/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site