AMICI ITALIAN EATERY

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham no date mark. Corrective Action Taken Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Food stored on floor. Packaged Frozen meatballs stored on floor in walk in freezer. Items moved to shelf. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to air conditioner.

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. 0 ppm. Repair done. 100 ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced deli ham . Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Blue cheese. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water stored in reach in cooler. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced deli ham .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb shanks. Lasagna.

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Handwash sink used for purposes other than handwashing. -Strainer inside cook line hand wash sink . Reviewed with manager hand wash sinks are for washing hands only . Strainer relocated Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bottles of water on floor in storage room . Reviewed with manager . Manager relocated bottles of water Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024 . Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Strainer inside hand wash sink in kitchen . Reviewed with manager hand wash sinks are for washing hands only . Strainer removed from hand wash sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled behind dish machine . Manager labeled spray bottles Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public at the wait station . Manager removed employee food Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of butter on shelf on cook line a. butter (57F) Operator placed butter in ice bath. Re temp a. Butter 43f Corrected On-Site Warning - From follow-up inspection 2024-01-30: Butter at 46 F in top section of reach in cooler - manager moved to freezer for quick chill down - reviewed food storage to not stack foods in top section of cooler to mana intake proper holding temperature Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broth (101F); brown sauce (110F - Hot Holding) Operator placed items on gas stove for re heating Re temp a. Broth 177f b. Brown sauce 169f Corrected On-Site Warning - From follow-up inspection 2024-01-30: Food not hot holding at time of inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email written procedures. Warning - From follow-up inspection 2024-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wood cutting board on cook line soiled with mold-like substance. Warning - From follow-up inspection 2024-01-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers doors on cook line. Warning - From follow-up inspection 2024-01-30: Time Extended

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. Dishwasher handle soiled dishes then removed clean dishes from dishwasher. Educated operator on proper hand hygiene techniques. Corrective Action Taken

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 bare hand contact, server entered kitchen without washing hands cut French bread with Educated employee on proper hand-hygiene techniques Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler on cook line. butter (70F - Cold Holding) Operator placed in freezer. Re temp butter 42f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock on table next to gas oven 100f Operator placed item on gas top to re heat Discussed and emailed time as a public health control Re temp chicken stock at 194f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler next to meat slicer, stained. Meat slicer next to mixer soiled with food debris.

Basic - Covered waste receptacle not provided in women's bathroom. Receptacle without a cover in women's restroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in reach in cooler next to steam table. Operator removed food. Corrected On-Site

Basic - Food stored on floor. Raw shell eggs and 5lb container of mayo stored on floor in walk-in cooler. Operator stored items on shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In men and women restrooms. Emailed operator hand wash signs. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottled water in reach in cooler next to steam table. Operator removed bottle. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single serve bowls stored on top shelf not inverted/protected. Operator covered bowls. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Dry wet wiping cloth stored on top of mixer. Operator discarded towel. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in freezer located outside of establishment is unlocked. Operator locked walk-in freezer. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with grease on cook line.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened deli ham no date mark. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on four door unit.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink removed. Corrected On-Site

Basic - Self-closing device on bathroom door broken.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.