Basic - Employee with no hair restraint while engaging in food preparation. On male cook in kitchen making pizzas. **Corrected On-Site**
Basic - Standing water in handwash sink/ handwash sink draining very slowly. On cooks line sink.
High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. See stop sale. Pizza.
High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cut tomato lettuce, and cheeses. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical.
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