TUTTO FRESCO

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Manager made copy of tag to place with second batch. Mussels. Corrected On-Site

Intermediate - No soap provided at handwash sink. One of the sinks near bar/ pizza station. Manager provided. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Middle cooler. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Chef removed splitter from one spigot. Vacuum breaker was to another spigot. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water spigot at soda dispenser. And soda nozzles at onside bar. Corrected On-Site

Intermediate - No soap provided at handwash sink. One of the bar sinks. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Cracked tiles in kitchen, in front of mixer, and ware washing area.

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

Basic - No handwashing sign provided at a hand sink used by food employees. By ware washing area. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rack of lamb 47f. cooked chicken 46f. Found in service for 2 hours in cook line drawers. Advised rapid chill. Rechecked and now at 42f. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in cheese. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site

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

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. At outdoor bar. Reading 0ppm. Operator is not using at this time.

Basic - Floor area(s) covered with standing water. Observed standing water next to walk in cooler outside. Operator cleaned up Corrected On-Site

Basic - Food stored on floor. Ice bags on floor in walk in freezer Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over seafood in cooler drawer. Corrected On-Site

High Priority - Raw scallops over cooked foods in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Artichoke in cook line cooler 50F due to being double pan over night. Chef discarded.

Intermediate - Handwash sink not accessible for employee use at all times. Cook line, prep area and dish room Corrected On-Site

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

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 - 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 - Bowl or other container with no handle used to dispense food. Bowls used to scoop food in cooler. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Hood filters soiled with grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken thawing in standing water. Corrected On-Site

Fryers not under hood system For reporting purposes only.

Intermediate - Handwash sink used for purposes other than handwashing. Using as a dump sink

Intermediate - No high temperature test kit provided when using high temperature dish machine.

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. Bar dish machine 0 ppm. Do not use until ppm reaches 50ppm or above. Unit is not in service at this time. Owner called company

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler drawers on cook line. Raw chicken in drawer above raw seafoods. Operator moved Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At dishwasher

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in walk in cooler is fully thawed in packaging bearing label with thawing procedures

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

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 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine is soiled. Operator cleaned Corrected On-Site

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. Emailed and reviewed

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Large containers of pasta sauce in walk in cooler do not have date marks

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler is fully thawed in packaging bearing label with thawing procedures SEE STOP SALE