FOUR BROTHERS ITALIAN KITCHEN

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had their hands on their hips then touched tray of pizza slices and garlic knots; no handwash Employee washed hands Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in direct contact with cooked egg plants Operator removed paper towels Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door Reach in cooler by cook line: raw chicken stored over raw calamari Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top: meat sauce (104F - Hot Holding) as per chef stored on stove with flame off since 2 hours ago Operator reheated product to 170F Corrected On-Site

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands at triple sink Chef used handwash station to wash hands Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At lowboy cooler at pizza station: made in house tomato sauce (49F at 2:30pm / 48F at 2:47pm - Cooling) as per operator cooling since 11:00am At the current rate of cooling, the product will not cool down to 41F within a total of 4 hours Operator moved product to reach in freezer Corrective Action Taken

Basic - Food stored on floor. House made Tomato sauces stored on floor of walk in cooler Advised operator to remove from floor

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing, rinsing and placing into dish washer then handled clean/sanitized dishes while removing from dish washer/placing to store without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade "thank you" bags used in direct contact with food (raw calamari). Operator removed non-food grade bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen double sliding door reach in cooler; raw chicken stored over cooked pasta. Operator moved raw chicken to bottom shelf. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; house made tomato pizza sauce (48F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control multiple times throughout day, held less than 4 hours. Advised Operator to maintain product temperature at 41F or below or add house made tomato pizza sauce to time as a public health control written procedures. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked pasta (64F - Cooling 1:40/64F 2:15). Operator stated cooling for one hour in full pan with tight fitting lid, at this rate will not reach 41F within 6 hours, removed lids to facilitate faster cooling. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. Provided form to Operator, advised to complete form.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked lasagna, no date mark. Operator stated lasagna cooked 2 days prior, applied appropriate date mark. Corrected On-Site

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.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while loading dish machine and then handled mop while moping floor and then handled clean and sanitized dishes while removing from dish machine without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth/hair and then handled clean glasses to be used for customer beverages without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach In freezer; opened package of raw comminuted beef stored over portioned/plastic wrapped cooked beef. Operator moved raw comminuted beef to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw veal stored over cooked eggplant. Operator moved raw veal to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; butter (62F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour, moved to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; fresh garlic in oil (68F - Ambient cooling 2:20/62F 2:40pm). Operator stated fresh garlic in oil prepared at 11am, cooling at room temperature, at this rate will not reach 41F within 4 hours, moved to reach in freezer to facilitate faster cooling. At walk-in cooler; house made cooked tomato sauce (79F - Cooling 2:30pm/79F 2:50pm). Operator stated cooling since 1pm, in full, deep container with tight fitting lid, at this rate will not reach 70F within 2 hours, added 2 frozen solid ice paddles to facilitate faster cooling. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At Cookline; Employee came from waiting area with remote in hand, put remote in back pocket then put on gloves without washing hands then proceeded to plate food for service. Discussed proper handwashing with operator Operator discussed with employee Employee washed hands Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At Cookline; Employee handled raw chicken to cook and then handled cooked chicken to plate without washing hands. Advised operator on proper handwashing Operator educated employee Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach-in freezer; Open package of raw beef stored over pan with cooked sausages. Advised operator on proper storage Operator removed raw beef to lower shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cookline; butter (68F - Cold Holding) Per operator not prepared or portioned today, held at room temperature for 1 hour, moved to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Walk-in Cooler; House made tomato sauce(48F - Ambient Cooling) Per operator prepped from ambient, cooling for more than four hours, did not reach 41F within four hours. See Stop Sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Walk-in Cooler; House made tomato sauce(48F - Ambient Cooling) Per operator prepped from ambient, cooling for more than four hours, did not reach 41F within four hours. See Stop Sale.

High Priority - Toxic substance/chemical improperly stored. At dishwasher; Numerous spray bottles containing cleaning chemicals stored above clean glasses. Educated operator on proper storage Operator removed Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk in Cooler; cooked pasta (67F - Cooling)since 11:00 at 2:00, 2nd 67F 2:40. At this rate pasta will not reach 41F within 6 hours. Food held in large covered pan. Advised operator on proper cooling method Operator open lids to facilitate faster cooling. Corrective Action Taken

High Priority - Dented/rusted cans present. At canned food storage shelves; 1 #10 size can pineapple dented. See stop sale. Operator segregated can.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza make top cooler; sliced ham (50F - Cold Holding); house made tomato pizza sauce (58F - Cold Holding). Operator stated items not prepared or portioned today, sliced ham being held in overfilled in pan above product line, house made tomato pizza sauce being held on cutting board at room temperature, for less than 2 hours, moved to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by large metal pan stored on/over sink. Operator removed. Corrected On-Site

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/ 6 employees present and engaged in food preparation/handling, no certified food manager present. Certified food manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dish area; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. At walk-in cooler; pan of raw calamari stored on floor. Operator removed from floor. Corrected On-Site

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. For pizza by the slice 2 of three Time marking clocks reading current time. No time started. Manager . Started clocks. 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. Front counter washcloth bucket chlorine over 200 ppm. Manager changed the solution. Tested chlorine 50 ppm Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located at front counter. Manager stocked the paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color spray bottle on rack by dishwasher not labeled. Explained.manager labeled Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Square stainless steel container in marinara sauce in the walk-in cooler. Explained.

Basic - Carbon dioxide tanks not adequately secured. By soda rack in the back. Explained

Basic - Employee with no hair restraint while engaging in food preparation. 2 male employees preparing food on cook line without any hair restraint for loose head hair. Explained.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in a container in standing water on prep table on cook line. Water temperature 80 f. Explained.manager dumped the water. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2022. As per manager he paid last month. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Philly style beef steaks box stored on top of cooked sausage in a pan in reach in freezer. Explained.operator rearranged. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gordon salted butter 46 on prep table. Operator stated butter doesn't have to be refrigerated. This brand is not on Non TCS list. Explained he can submit the lab study to add on non tcs list. Butter on table less than an hour.

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. Washcloth bucket chlorine over 200 ppm. Manager changed the solution.tested 50 ppm. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.when checked calibration with state thermometer. One of operators thermometer reading 44,another one 36. Manager calibrated both. Now reading 32 f. Corrected On-Site

Intermediate - Clam ,mussel tags not marked with last date served.explained

Basic - Accumulation of black/green mold-like substance on white plastic deflector in the interior of the ice machine .

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage in ceramic coffee cup without lid on pizza prep table. Water with ice in plastic glass on counter between hand sink and register. Explained. Both removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2021. Per manager payment was made. Advised to call Tallahassee to review payment information.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw shrimp. Cook moved chicken to bottom shelf. Corrected On-Site

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. See stop sale. Pizza by the slice, garlic and oil, cheese, butter on cook line with no time mark. Manager put correct time. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in pizza station

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2gallon of tomato sauce (53°F - Cooling) per cook sauce was made 8-12-2021 and left in walk in cooler to cool. Observed in deep container. See stop sale. Warning - From follow-up inspection 2021-10-13: 2.5 gallon tomato sauce in walk in cooler. 55°F. Per cook was left over night in cooler to cool. See stop sale. Admin Complaint

High Priority - - From initial inspection : 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. 2gallon of tomato sauce (53°F - Cooling) per cook sauce was made 8-12-2021 and left in walk in cooler to cool. Observed in deep container. See stop sale. Warning - From follow-up inspection 2021-10-13: 2.5 gallon tomato sauce in walk in cooler. 55°F. Per cook was left over night in cooler to cool. See stop sale Admin Complaint