BACI PIZZERIA & RISTORANTE

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. Tiki 0 ppm cl corrected Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - Shredded mozzarella and penne from the 6th Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl corrected to 200 ppm cl Corrected On-Site Warning

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/ Leon Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in tiki bar Warning

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. Dish washer Warning

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

Basic - Bowl or other container with no handle used to dispense food. In Parmesan, server cooler Repeat Violation Warning

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. Salmon Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and keys between Togo containers and bowls on cookline Warning

Basic - Gaskets in poor repair. Small under counter server cooler Warning

High Priority - - From initial inspection : High Priority - Handsink in the ice machine area draining through pvc pipe onto the ground on the other side of the fence Warning - From follow-up inspection 2024-11-15: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fettuccine 11/1, linguine 11/4, spaghetti 11/6, penne 11/6, vodka sauce 11/6, pesto 11/4, feta 11/4 Repeat Violation Warning - From follow-up inspection 2024-11-15: pasta 11/8 Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-11-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Metal pizza peel Slicer Warning - From follow-up inspection 2024-11-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. John Repeat Violation Warning - From follow-up inspection 2024-11-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Across from ice machine Warning - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Plastic 1/2 pan cracked and repaired with tape. Operator discarded Corrected On-Site Warning - From follow-up inspection 2024-11-15: Time Extended

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. Main dish, 0 ppm cl. Operator primed and 100 pp was reached Corrected On-Site Warning

High Priority - Handsink in the ice machine area draining through pvc pipe onto the ground on the other side of the fence Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fettuccine 11/1, linguine 11/4, spaghetti 11/6, penne 11/6, vodka sauce 11/6, pesto 11/4, feta 11/4 Repeat Violation Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza cooler over night, pizza sauce 44F, shredded cheese 45F, sausage 51F, ham 48F, meatballs 47F, pizza sauce 47F and 51F, meatballs 43F, see stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Metal pizza peel Slicer Warning

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Across from ice machine Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes next to ice machine, corrected on site Cell phone cookline Warning

Basic - Equipment in poor repair. Plastic 1/2 pan cracked and repaired with tape. Operator discarded Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 50F cooling from previous day in walk in cooler large plastic container Repeat Violation Warning

High Priority - Dented/rusted cans present. See stop sale. Can of artichokes dented across top seal Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta 4/1, 4/1, 3/30, 3/31 Feta 3/24; goat cheese 3/24; Italian wedding soup 4/1; ham 4/1; opened canned artichokes 4/1, meat sauce 3/30 Repeat Violation Warning

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

Intermediate - Manager or person in charge lacking proof of food manager certification. John Repeat Violation 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/ Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees on duty Warning

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. Multiple employees with no food handler training Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bar, cookline Repeat Violation Warning

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

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. Mahi Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - Employee towel drying out of the dish washer Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara from previous day up to 50F in the middle, in plastic 5 gallon containers Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops over fries, upright freezer Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated 2/22 and 2/23 Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Meatballs stocked above fill line with lid open, right cookline cooler up to 62F. Moved to walk in cooler - in left cookline cooler overnight: feta 45F, diced ham 47F, shredded cheese 45F, chicken 43-46F, cooked eggplant 45F, mozzarella 45F, sliced ham 46F, veal parm 45-46F, sliced cheese 48-49F, see stop sale - meatballs 44F in pizza cooler. In shallow plastic container. Operator moved to deep metal pan. 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. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta 55 F in the center (cooling approximately 3.5 hours ); broccoli raab 51 F in the center( cooling approximately 3.5 hours). 50 minutes later, broccoli raab 51F and pasta 54F. Warning

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

Intermediate - Manager or person in charge lacking proof of food manager certification. John 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/. 2 cooks, 2 servers, dish washer, manager Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees including 1 expired Warning

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. Employees who do not have their food handler training (all employees on duty) Warning

Intermediate - No soap provided at handwash sink. Next to ice machine Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to ice machine Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Employee towel drying Warning

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In saute cooler overnight: cooked chicken up to 63F, raw beef 48F, soup 50F, sausage 50f, cheddar 52F, chicken breast 52F eggplant 58F, feta 53, goat cheese 48F, ham 51F, provolone 53F. See stop sale. Operator adjusted thermostat. Advised to ensure holding 41F or below before use - small under counter cooler holding butter 46F, tcs creamer 44F

High Priority - Toxic substance/chemical improperly stored. Degreaser over reach in cooler Corrected On-Site Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, wallet, keys, purse Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In freezer, soda bottle Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Pizza oven area in tiki bar Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara made In house 51F in the center in 5 gallon covered container. See stop sale Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak 1/3 pan over cooked sausage, walk in cooler Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Opened canned artichokes 11/7, pasta 11/7 and 11/8, pico 11/7 Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 on top of can in storage shed Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Meatballs stocked within previous couple of hours in right cooler Bain Marie overfilled 38F to 52F. Operator removed excess over fill line - sausage in half pan on top of cooling chicken in walk in cooler 53F. Alfredo 44F, cooked sausage 45F, vodka sauce 44F, pasta 46F over cooling pasta, marinara 44F. All in walk in cooler Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Floorzyme over hot sauce and lemon juice, plastic wood over teriyaki and oil Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside mop sink room Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in outdoor bar Warning

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Charlie and Truck Warning

Basic - Equipment and utensils not properly air-dried. Employee towel drying out of dish machine Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Outdoor bar Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. In pizza oven area of tiki bar