RICK'S ITALIANO INC

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Warning - From follow-up inspection 2023-12-04: Time Extended

Intermediate - - From initial inspection : 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. James has no food handlers certification Warning - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles throughout kitchen missing Warning - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of mixer soiled Reach in cooler gaskets soiled Warning - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in prep area of kitchen Warning - From follow-up inspection 2023-12-04: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator to utilize 3 compartment sink for sanitizing until the dishwasher can be repaired

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. Cook touched fried calamari with bare hand to arrange on plate. Discussed the need to use glove or utensils when working with ready to eat food

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (48F - Cold Holding); Beef (49F - Cold Holding) Operator placed items on ice. Corrective Action Taken

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. Cut lasagna I freezer no date. Operator was able to determine the prep date of the lasagna and dated accordingly Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board of cook line near food and clean equipment. Cook moved beverage Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 79F held on counter, tue 79F held on counter. Both held on counter for less than 4 hours. Both items placed under refrigeration. Discussed the possibility of adding these items to their time as a public heath control policy. Repeat Violation

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. No time mark on 1 of 2 pizzas, operator was able to determine the time that the pizza was made,

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is presently using non continuous cooking for chicken wings. Operator has no written procedure. Inspector suppled paperwork nessessary for non continuous cooking.

Intermediate - Handwash sink used for purposes other than handwashing. Water filter is installed to hand wash sink. Discussed the need to use hand wash sinks for hand washing only. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks stored on prep tables, 2 open bottles of water in walk in cooler, operator removed the employee beverages Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Cook line , prep areas, under dish machine and storage areas

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. Cook touched bread and wrapped it in foil to give to customer with bare hands, discussed proper handling of RTE food with cook, cook voluntarily discarded bread Corrective Action Taken

High Priority - Employee washed hands with no soap.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cook touched bread to be served to a customer with bare hands, voluntarily discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); potato salad (49F - Cold Holding), in reach in cooler on cook line, cook iced all product Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to clean thermometer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door, tongs removed Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On table next to dish machine

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 7 seconds, discussed proper hand washing procedure Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza sitting out, employee voluntarily discarded Corrective Action Taken

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. Pizzas at 79F, employee voluntarily discarded Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to mixer has containers stored in front of it, employee removed containers Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife and towel in hand sink on cook line, noodles in hand sink on cook line

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Cases of chicken on floor in walk in freezer, employee put on shelf Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs across both oven doors, employee removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In pizza cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler Walk in cooler shelves heavily soiled with dust and old food debris

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