TRATTORIA DI BERNARDONE

High Priority - - From initial inspection : High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Per operator they are using raw shell eggs in their Amaretto Sour. Warning - From follow-up inspection 2024-06-13: 60 day callback from original inspection Time Extended

High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Per operator they are using raw shell eggs in their Amaretto Sour. Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches inside large white catch tray under flip top reach in cooler in kitchen near main entrance to kitchen 3 live roaches under standing 3 door reach in cooler in back of kitchen by walk in cooler. Approximately 3 live roaches under standing reach in cooler next to main entrance to kitchen. Approximately 3 live roaches behind standing reach in cooler in server area near entrance to kitchen. Operator began to kill and clean up all dead roaches during inspection. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer spray stored over salad make station reach in cooler near entrance to kitchen, bottle removed Corrected On-Site Repeat Violation Admin Complaint

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. Open container of milk in reach in cooler in server area, per employee milk was open on Saturday, milk dated Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding butter and cooked pasta on time control, but does not have any written procedures. Repeat Violation

Basic - Dead roaches on premises. Approximately 5 dead roaches inside large white catch tray under flip top reach in cooler in kitchen near main entrance to kitchen. 1 dead roach under standing reach in cooler in kitchen next to main entrance to kitchen. 1 dead roach under standing reach in cooler in server area near entrance to kitchen. Operator began to clean up all dead roaches during inspection. Corrective Action Taken Warning

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on cook line do not have any hair restraints

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment has frozen steaks and sausages that they are vacuum packaging that have the dates, but no time markings. Operator has already submitted HACCP plan and is still under review.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment utilizing reduced oxygen packaging for raw meatballs then cooked using a sousvide method. Establishment also vacuum packaging raw meats to store in the reach in freezer. Provided HACCP Templates. Corrective Action Taken Warning - From follow-up inspection 2023-09-27: At time of follow up inspection operator is still in the process of filling out and submitting a HACCP Template. Time Extended

High Priority - Container of medicine improperly stored. Employee vitamins and medicine stored on shelf over clean prep table. Operator removed all medicine from the shelf. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, vacuum packaged by establishment raw chicken over commercially packaged ground beef. Operator had employee switch the reach in freezer storage levels. Corrected On-Site

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. Raw shell eggs held on time as public health control next to the cook line missing time marker. Operator placed label on the container of raw shell eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored in the top shelf over clean plates and skillets at the pizza make station. Operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep station has food residue staining build up. Soda gun behind the bar counter closest to the kitchen entrance has build up of soda syrup residue. Employee cleaned and sanitized the soda gun. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection only one food manager certification available in establishment and more than four food handling employees present.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to find filled out copy of time as public health control. Operator printed new procedures and began to fill out. Corrective Action Taken

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment utilizing reduced oxygen packaging for raw meatballs then cooked using a sousvide method. Establishment also vacuum packaging raw meats to store in the reach in freezer. Provided HACCP Templates. Corrective Action Taken Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the prep counter clean containers stacked while wet. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep table next to the cook line, utensils in standing water at 94F and utensils in standing water at the pizza make table at 86F.

Basic - Old labels stuck to food containers after cleaning. On the storage shelf behind the prep counter clean container with old labels attached.

Basic - Utensils in poor condition. Clean spatula hanging at prep station has melted edges.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads in the mop sink.