Frankie’s Italian Chophouse

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 – Condensation or other drainage not disposed of according to law. Water dripping from ceiling in walkin cooler. No contamination present

Basic – Current Hotel and Restaurant license not displayed.

Basic – Damaged/spoiled/recalled food not properly segregated

nOne 6 Lb. 7oz can of pear tomatoes dented and stored with other can to be served to the public.

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

Employee drink on server wait inline. Manager moved to designated area. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Dishes wet nesting on dish rack near prep table area.

Basic – Food stored on floor

Potatoes stored on the floor in dry storage area. Employee moved them off floor. Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Operator removed scoop from flour container Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Old labels stuck to food containers after cleaning

Clean containers with old labels on dish rack near prep area.

Basic – Wet mop not stored in a manner to allow the mop to dry.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic – Working containers of food removed from original container not identified by common name. Operator labeled flour container Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale

One 6 Lb 7oz can of pear tomatoes dented.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee plated toasted butter bread barehanded to be served to a customer

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One live fly in prep area of kitchen

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Mash potatoes hot holding at 115 F 4:15pm. nMash potatoes brought up to 172 F @ 4:40pm. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Paint on top of beer in wine room. Removed Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate – Handwash sink used for purposes other than handwashing

Employee dumped drink in hand wash sink. Educated employee that hand washing sink should only be used for hand washing purposes. Corrective Action Taken

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap

Manager fixed soap dispenser near three compartment sink. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled spray bottle of unknown substance near three compartment sink.