PASTAIO 00

High Priority - Pasta prep table lacking adequate sneezeguards or other proper protection from contamination. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pasta sauce in walk in cooler. Manager removed. Corrected On-Site Warning

Intermediate - Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Clam/mussel tags not marked with last date served. Some not marked. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. And soda nozzle at bar. Operator moved can opener to get cleaned. Corrective Action Taken Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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/ 10 employees present. Warning

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Green substance. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at front counter. Warning

Basic - Ceiling tile missing. Near back exit door. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch in a Walmart bag found in 1 door standing cooler. Manager removed and educated employee. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. at bar employee drink. Corrected On-Site Warning

Basic - Equipment in poor repair. Grill drawer handle. Warning

Basic - Food stored on floor. 2 Bulk pasta sauce. Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. One filter under hood system. Manager stated it was ordered off of Amazon. Corrective Action Taken Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small black fan. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Employee placing unwashed tomatoes in container before washing. Education provided. Employee corrected. Corrected On-Site Warning

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Tooth picks uncovered at front counter. Owner removed. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler. Warning

High Priority - 2 Live, small flying insects found. 2 landed on unused pasta machine. Next unannounced. Manager attempted to removed flies and removed machine from kitchen. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 4 ounces Raw chicken 8 pounds. butter 63F cold holding, raw chicken 63F cold holding Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - Heavy whipping cream 72F cold holding; Salad 47F cold holding, Cooked ribs 50F cold holding, out of temp less than 4 hours. Lasagna 50F cold holding Advised to rapid chill. butter 63F cold holding, raw chicken 63F cold holding in cooler more than 4 hours. Walk in cooler Per Manager and Chef just had a produce delivery and was in and out of cooler within last hour. Cooked pasta 47F cooling made 1 hour ago, soup 63F cold holding, cooked sausage 55F cold holding, raw salmon 50F cold holding. Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Manager placed tags with products. Corrected On-Site Repeat Violation

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. Milk. Per Manager, opened Tuesday. Manager corrected. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ B.B 6-25-20

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Cleaned in dish machine. Corrected On-Site Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sauté cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Bulk oil. Manager placed on crate. Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 1. Removed by manager. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Small pizza cooler.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation Warning - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : 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. Emailed procedures. Warning - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Warning - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In storage. Warning - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator removed three compartment sink from bar area and added dish machine. Warning - From follow-up inspection 2025-02-05: Time Extended

Intermediate - - From initial inspection : 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. T.G 11-19-23 Warning - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Box of liquid eggs in walk in cooler. Raw beef Pizza dough Pancetta in walk in freezer. Warning - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed. Warning - From follow-up inspection 2025-02-05: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked ribs made 2/2 56F cooling, cooked pasta 65F made yesterday. Cooked pasta 56F cooling made at 8 am found at 2 pm, cooked meatballs 46F cooling made last night, cooked pasta 47F cooling made at 8 am, Mariana sauce made yesterday 46-47F cooling Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken behind raw shrimp. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to Marianna sauce. Raw shell eggs over Ready to eat dressings in walk in cooler. Manager corrected. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ribs made 2/2 56F cooling, cooked pasta 65F made yesterday. Cooked pasta 56F cooling made at 8 am found at 2 pm, cooked meatballs 46F cooling made last night, cooked pasta 47F cooling made at 8 am, Mariana sauce made yesterday 46-47F cooling Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs made 2/2 56F cooling, cooked pasta 65F made yesterday. Cooked pasta 56F cooling made at 8 am found at 2 pm, cooked meatballs 46F cooling made last night, cooked pasta 47F cooling made at 8 am, Mariana sauce made yesterday 46-47F cooling. Next day callback per Supervisor. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken stock found at 112-128F. Manager reheated and placed in hot holding unit. Manager raised unit up and rechecked and found at 128F. Manager voluntarily discarded. Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Clams tag removed from original container prior to container being emptied. Manager placed tag. Corrected On-Site Warning

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. Emailed procedures. Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. In storage. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator removed three compartment sink from bar area and added dish machine. Warning

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

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. T.G 11-19-23 Warning

Basic - Equipment in poor repair. Reach in cooler Middle pick up station cooler. Ambient temp probe reads 76F Repeat Violation Warning

Basic - Food stored on floor. Box of liquid eggs in walk in cooler. Raw beef Pizza dough Pancetta in walk in freezer. Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning

Basic - Ice buildup in walk-in freezer. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Manager removed. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in Marinara sauce in walk in cooler. Manager removed. Corrected On-Site Warning

Basic - Light not functioning. 2 light bulbs under hood. Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Middle pick up station cooler and pizza station cooler. Warning

Basic - Working containers of food removed from original container not identified by common name. Bulk pasta flours. In pizza station. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. Fire roasted peppers strips. Employee segregated can. Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found at 0 ppm. Reran 3x times. Did not reach proper ppm. Informed Manager to use three compartment sink until dish machine is serviced. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat lasagna 46F cold holding, meat sauce 51-55F cold holding, cooked ribs 46F-47F cold holding, cooked ribs 51F cold holding

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat lasagna 46F cold holding raw salmon 39F cold holding, cooked ribs 46F-47F cold holding all made yesterday. Manager stated cooler was recently serviced. Recommend to Manager to place leftovers or other tcs products in freezer or ice bath. Warning

Intermediate - Clam/mussel/ tags not maintained in chronological order according to the last date they were served in the establishment. Manager fixed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Corrected On-Site

Basic - 4 Dead roaches on premises. Employee removed. Corrected On-Site

Basic - Accumulation of black substance in the interior of the ice machine/bin. Ice bin inside in server station room. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Manager unable to print at this time.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working on cook line. Informed Manager. Repeat Violation

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

Basic - Equipment in poor repair. Flip top cover missing at expo/middle cooler.

Basic - Ice buildup in walk-in freezer.

Basic - Light not functioning. 1 light bulb under hood. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in pantry and sauté cooler. Manager removed water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over dressing manager disposed of dressing Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51f cold holding , bola aisle sauce 46f cold holding , butter 50f cold holding Just received a delivery and has door closed to cool down Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna 119f advised to reheat Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cook line

Basic - Waste line missing at soda gun holster.

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. Employee doing dishes went from dirty to clean. Educated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 46f cold holding , meat sauce 157f hot holding,pasta dough with egg 40f cold holding , meatballs 45f cold holding , Manager states cooler was open for a short time getting a food delivery. Advised to keep door shut and rapid chill. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cup stored in sink at bar area Corrected On-Site

Basic - Food stored on floor. In walk in cooler and freezer

Basic - Hole in or other damage to wall. In the server area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. strip steak (46-52 F - Cold Holding); clams (46 F - Cold Holding); cream (52 F ); bacon jam (50 F - Cold Holding); ricotta (50 F - Cold Holding)

Intermediate - Clam/mussel/ tags not marked with last date served.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water is 90°.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Equipment in poor repair. Reach-in cooler Cooler at 66°.

Basic - Floor soiled/has accumulation of debris. Build up on floor at prep area corner in kitchen

Basic - Interior of /microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and table of stove top,

Basic - Standing water in bottom of reach-in-cooler.

Basic - Working containers of food removed from original container not identified by common name.