Osteria Bricco Authentic Italian

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

Basic – Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic – Bowl or other container with no handle used to dispense food. Metal bowl in bin of cooked pasta

Basic – Carbon dioxide tanks not adequately secured. Repeat Violation

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Forks not inverted at service counter

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On storage shelf with clean equipment, removed Corrected On-Site Repeat Violation

Basic – Equipment in poor repair. Torn gaskets on reach in coolers

Basic – In-use tongs stored on equipment door handle between uses

On oven door handle Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

In use utensils in 84F water on cook line

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soilednHood filters soiled

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked vegetables in drawer cooler on cook line

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

Cook line-butter (54F – Cold Holding), cooked ribbon pasta (72F – Cold Holding), items held less than 4 hrs, moved to reach in cooler Corrective Action Taken Repeat Violation

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

Intermediate – Clam/mussel/oyster tags not marked with last date served. Clam tags not dated Repeat Violation

Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied

Original tags not kept with product

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Deli meats not dated in reach in cooler after slicing Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook line Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. Ice n hand sink in dish area

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. One valid food handler certificate provided during inspection. Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Near dish machine