Cucina Italiana Ristorante Pizza Vino

Basic – Employee eating in a food preparation or other restricted area

Employee eating at cookline- educated operator- employees moved to dinning room. Corrected On-Site Warning

Basic – Employee with no hair restraint while engaging in food preparation

Employees preparing food no hairnet. Warning

Basic – In-use knife/knives stored in cracks between pieces of equipment

At cookline- knife stored between prep counter and reach in cooler- operator removed. Corrected On-Site Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

At reach in freezer raw beef not commercially packaged stored over salami. Corrected On-Site Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At reach in cooler by cookline- Marsala sauce 44-45F-cold holding, bolognese sauce 47F- cold holding, vodka sauce 47F- cold holding, lemon sauce 47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours operator moved to walk in cooler to quick chill

nAt pastry flip top cooler- cannoli filling 47F- cold holding- food above fill line – food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill

nAt reach in cooler at end of cookline- goat cheese 50F- cold holding, block of mozzarella 53-62F- cold holding- food over stacked – food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Clam/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. Repeat Violation Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

At reach in cooler by cookline- cooked pasta 54-57F at 3:00 to 54-57F at 3:30 ( cooling since 1:00)- food over stacked/in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. Corrected On-Site Warning

Intermediate – Handwash sink used for purposes other than handwashing

At bar area handwash sink – straws, ice, lemons and other debris inside sink. Warning

Intermediate – No tag on/for original container of raw, in-shell clams/mussels- operator provided and placed with product. Corrected On-Site Repeat Violation Warning

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. Warning