STEFANO'S ITALIAN CUISINE

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. One employee with no proof training

Basic - Cardboard used to line nonfood-contact shelves. Metal shelves next to fryers Repeat Violation

Basic - Food stored on floor. Multiple items in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on top shelf over clean equipment storage rack

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above shredded cheese in reach-in freezer in kitchen. Employee placed raw chicken on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 6:10pm. Employee placed items in ice bath. Re temp at 5:35pm a. butter (52f - Cold Holding); 46f b. cooked pasta (48F - Cold Holding); 43f c. cooked sausage (51F - Cold Holding) 46f Corrective Action Taken

Intermediate - Squeeze bottle containing toxic dish soap substance not labeled. Located in warewashing area. Operator labeled bottle dawn soap. Corrected On-Site Repeat Violation

Basic - Cardboard used to line shelves next to fat-fryers and walk-in cooler.

Basic - Food stored on floor. Five gallons of cooking oil stored on floor near fat-fryers. Container of lettuce stored on floor in walk-in cooler. Operator placed items on the shelf. Corrected On-Site

Basic - Reach-in cooler across from gas stove interior have accumulation of soil residues.

Basic - Stored food not covered. Pans of cooked meatballs and marinara sauce not covered in walk-in cooler. Employee covered items. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.. Manager rearranged food in freezer Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of kitchen hand wash sink and in front counter hand wash sink . Reviewed with manager hand wash sinks must be accessible at all times . Manager relocated trash can Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with manager

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. Anthony, Evelyn expired in 2022. Reviewed with manager

Intermediate - Spray and squeeze bottles containing toxic substance not labeled on shelf in dishwashing area . Reviewed with manager . Manager labeled bottles Corrected On-Site Repeat Violation

Basic - -Food ( containers of lettuce ) stored on floor in walk in cooler - container of oil and cans of tomato on floor in dry storage room . Reviewed with manager . Manager relocated food Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above reach in cooler . Reviewed with manager . Employee drink removed . Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in front counter area . Reviewed with manager .

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. Dishmachine chlorine sanitizer reading 0ppm. Operator primed sanitizer re checked reading 50ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container of raw shrimp stored in bowl of hand wash sink near front counter. Operator removed raw shrimp. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In warewashing area spray bottles not labeled. a. Spray bottle containing degreaser b. Squeeze bottle containing soap c. Spray bottle containing blocker.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on open door of reach-in cooler on cook line. Employee removed phone. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above reach-in cooler on cook line used more than 24 hours ago.

Basic - Reach-in cooler interior on cook line soiled.

Basic - Working containers of food removed from original container not identified by common name. Italian bread crumbs and flour stored on shelf on cook line removed from original packaging not labeled. Operator labeled container. Corrected On-Site

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. Observed dishwasher handling soiled dishes, then removing clean dishes out of dishwasher. Educated operator 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 prep area egg wash (53F) Discussed with operator written procedures time as a public health control Printed and emailed operator written procedures for time as a public health control. Operator placed in freezer Re temp 43f. 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 cook line, butter (94f) Operator stated establishment holds butter at room temperature. Discussed with operator written procedures time as a public health control Printed and emailed operator written procedures for time as a public health control. Operator reheated butter on stove Re temped butter 168f Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in prep area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta held in reach-in cooler with steamer stored on top not date marked. Operator date-marked items. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee drinks on top of cutting board Operator removed drinks. Corrected On-Site

Basic - Food stored on floor. Lettuce and a bucket of scallops stored on floor in walk-in cooler. 5 gallon box of cooking oil stored on floor near fat-fryer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above reach-in cooler near oven. Microwave above prep table.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in prep area. Printed hand wash signs. Operator placed signs above hand wash sink. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Stored on top of cutting board near oven. Operator removed wet wiping cloth. Corrected On-Site

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

Basic - Equipment in poor repair. Torn gasket on the two door deli cooler in the kitchen.

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

Basic - Stored food not covered. Ice for drinks not covered in reach in freezer.