Sal’s Italian Ristorante

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main kitchen ice machine at walk in cooler- observed brown soil on interior of ice machine.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen cook line expo top shelf- observed plates being stored not inverted.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cook line reach in cooler-penne pasta (54F – Cooling); spaghetti pasta (51F – Cooling); operator stated pasta was cooked last night and placed inside cooler. See Stop Sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cook line reach in cooler-penne pasta (54F – Cooling); spaghetti pasta (51F – Cooling); operator stated pasta was cooked last night and placed inside cooler. See Stop Sale.

High Priority – Toxic substance/chemical improperly stored. Main kitchen prep table counter at exit door- observed spray bottle of all purpose cleaner being stored next to cans of tomato sauce.

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 04/2022