GUSTO ITALIANO RESTAURANT

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Machine Chlorine sanitizer testing at 0 PPM. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Discussed with PIC and server Debora.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cook line answer personal phone with single service gloves on and change tasks to begin engaging in food preparation, touched clean plates and utensils.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above container of cooked pasta in walk in cooler. Raw shelled eggs were moved to bottom shelf. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed/emailed DBPR An Easy Way to Remember the "BIG 6" Foodborne Illnesses form with server Debora. Employee printed form at the time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener soiled with food debris. Reach in deli cooler cutting boards stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to dish machine.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training certificate could be provided for server Debora N. serving food and PIC Elmira N. engaging in food preparation at the time of routine inspection.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employees Debora and Elmira. Inspector discussed/emailed DBPR Food Employee Reporting Agreement form. Corrective Action Taken

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. Observed employee training certificate for cook Mithat Krasniqi 4/17/2024 through State Food Safety.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna, cooked pasta, and cooked sausage not date marked in walk in cooler. Inspector provided DBPR Date Marking form. Corrective Action Taken

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. Observed expired employee training certificate for Alversa Ndoka 6/24/2021 through FLRA.

Basic - Current Hotel and Restaurant license not displayed. License displayed in lobby area expired on 2/1/2024.

Basic - Food stored on floor. Boxes of fryer oil stored on floor next to walk in cooler door.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib at outside hose bib.

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