CASSARIANO ITALIAN EATERY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over noodles in reach-in cooler across from cook line. The operator moved the raw salmon on bottom shelf beside the noodled. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler under cook line gasket torn.

Basic - Food stored on floor. Observed container of raw beef on floor in walk-in freezer. The manager removed the container of raw beef off floor during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled. The manager is assuring microwave is cleaned. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink in stand up reach-in cooler. The operator discarded open drink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed in use cutting board on cooks line in front of hand wash sink exposed to splashing. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed case employee beverage on counter at cooks line and bar area. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board at cooks line operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna, pasta, desserts, sauces, and cooked beef in reach-in cooler and walk-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Repeat 9-23-24 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat 9-23-24 Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. observed utensils in 85°F water at cook line. Operator corrected above issues to meet inspection standards. Repeat 9-23-24 Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored on back prep table.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed case of Raid pesticide cans in employee bathroom and more cans in dry storage area bet kitchen and back dining room. Repeat 8-21-23 Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb burgers over sauces and cheese in reach-in cooler. Observed operator move raw lamb to lower shelf for proper storage. Repeat 8-21-23 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles on shelf by kitchen entrance over clean plates and silverware, observed can of wd-40 on shelf by back prep table over cans of food and clean equipment. Observed operator remove chemicals for proper storage.Repeat 8-21-23 Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled at wait staff station by kitchen. Repeat 8-21-23 Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean equipment and bottles of oils and spices stored next to hand wash sink under soap and paper towel dispensers. Observed operator move all items from under soap and towel dispensers. Repeat 8-21-23 Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employees bottle of water at prep table on top of cutting boards and gator aid bottle on prep table.

Basic - Insect control device installed over food preparation area. Observed bug zapper on wall above prep table and shelf of clean pots.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers and bottles of oils, wines, spices, and flour at cooks line and prep line.

High Priority - Dented/rusted cans present. See stop sale. Observed dent can of ketchup at storage rack in back of kitchen. Observed operator voluntarily dispose of can.

High Priority - Pesticide/insecticide labeled for household use only present in establishment at bottom of can rack in back of kitchen. Repeat 1-11-23 Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak over cooked onions in Walk-in cooler. Observed raw open repacked shrimp in Walk-in freezer an reach-in-freezer over bread and vegetables. Rep 1-11-23 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chopped garlic in oil at 62F on cooks line. Operator stated it had been out for 2 hours and returned it to reach-in cooler. Recheck temperature 40 minutes later 41F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on shelf above and next to clean silverware by kitchen door entrance. Observed operator move bottle for proper storage. Repeat 1-11-23 Corrected On-Site Repeat Violation Admin Complaint

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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Observed operator print and post sign. 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. Observed assorted cheeses in Walk-in cooler that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 1-11-23 Repeat Violation

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 and observed operator print and post signs. Repeat 1-11-23 Corrected On-Site Repeat Violation

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. Email operater Employee Health Agreement and observed operator print copies and had current staff sig forms. Repeat 1-11-23 Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef, sauces, cut steaks and rice balls in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 1-11-23 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled at bar and wait staff station. Observed operator label bottles. Corrected On-Site

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

Basic - Clean equipment/dishware/utensils stored next to handwash sink exposed to splash at cooks line. Observed operator move utensils and cooking equipment. Corrected On-Site

Basic - Food stored on floor in Walk-in freezer. Repeat 1-11-23 Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 74F standing water on cooks line. Observed operator remove and wash utensils and place in dry container. Repeat 1-11-23 Corrected On-Site Repeat Violation

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. Observed dish machine at 000 parts per million chlorine sanitizer. Observed operator set up 3 compartment sink for ware and equipment sanitizing. Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed cans of Raid pesticide at shelf next to entrance to kitchen and at mop sink. Observed operator remove pesticide from establishment. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meats, seafood and shell eggs over sauces, cheeses and desserts in reach-in cooler across from dishwasher area and in Walk-in cooler. Repeat 8-22-22,

High Priority - Toxic substance/chemical improperly stored. Observed can of Raid pesticide over dishes and condiments on shelf next to entrance to kitchen. Observed operator remove pesticide from establishment. Corrected On-Site

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.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces, pasta, creme brûlée and seafood prepared onsite more then 24hours prior as per employee statement not date marked. Repeats 8-22-22, 4-29-22, 9-29-21Repeat Violation Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep table.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in prep work area.

Basic - Food stored on floor. Observed cases of meat and fish stored on floor in Walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 74F on cooks line. Observed employee remove utensils from water and wash them. Corrected On-Site

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. Observed dishwasher sanitizer at 000 parts per million. Observed operator prime machine and check sanitizer. Recheck machine after operator corrected issues sanitizer level at 50 parts per million. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork, beef and duck over cut vegetables,cheese and sauce in reach-in cooler at prep area.

High Priority - Reduced oxygen packaged food label lacking use by date. Observed reduced oxygen packages not date marked. Observed operator stated items were packaged today. Informed operator of proper date marking procedures.

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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage ad reference material.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef, sauce, cooked pasta, and rice balls all made onsite more then 24hours prior as per employee statement not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles at wait staff shelves next to kitchen entrance. Repeat Violation

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw breaded chicken over raw breaded veal on rack in Walk-in cooler. Observed employee move chicken below veal. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tomato sauce, créme brûlée, sliced cheese and cut vegetables prepared onsite more then 24 hours as per employee statement, not date marked.

Intermediate - Spray bottle containing toxic substance not labeled at wait staff shelf next to kitchen. Observed operator label bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance inside of ice machine. Observed operator wipe ice machine clean. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not sanitizing correctly 000 parts per million chlorine.Observed operator prime dish machine and fix hose to properly sanitize 100 parts per million chlorine.Corrected On-Site Corrected On-Site

Basic - Food stored on floor in Walk-in cooler

Basic - In-use tongs stored on equipment door handle between uses at cooks line. Observed employee remove tongs. Corrected On-Site Repeat Violation

Basic - Uncleanable knife block in use to store knives at prep table. Observed employee remove knife block. Corrected On-Site

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 before handling food. Operator had team member to remove gloves, wash hands and place on new gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb over cut and washed mushrooms inside the reach in cooler. Operator placed the cut and washed mushrooms over the raw lamb inside the reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Operator tongs and ladle stored inside the hand washing sink next to the cook line. Operator removed the items from inside the hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna in the reach in cooler near the ware washing station not date marked. Operator placed date mark 9/27/21. Corrective Action Taken

Basic - Employee drinking from water bottle in a food preparation or other restricted area.

Basic - Ice scoop handle in contact with ice at the ice maker near the rear door. Operator placed the handle above the ice. Corrected On-Site

Basic - In-use knife/knives stored in cracks between hand washing sink and the reach in cooler. Operator removed the knife. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water 88°F(Hot Holding) on the reach in cooler. Operator dumped the water and replaced with hot water 170°F(Hot Holding). Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the prep table. Operator placed wet cloth inside sanitizer bucket. Corrected On-Site