Bravo Italiano Ristorante Improves its Sanitary Rating

Basic - - From inspection on 2016-08-18: Basic - Floor area(s) covered with standing water. In cook line where floor tiles missing **Warning** - From follow-up inspection on 2016-08-25: Per owner working to receive estimates to fixed all floor tiles . Must be fixed by next unannounced routine inspection

Basic - - From inspection on 2016-08-18: Basic - Floor tiles cracked, broken or in disrepair. In cook line and n dish area **Warning** - From follow-up inspection on 2016-08-25: Per owner working to receive estimates to fixed all floor tiles . Must be fixed by next unannounced routine inspection

Basic - - From inspection on 2016-08-18: Basic - Floor tiles missing. In cook line and in dish area **Warning** - From follow-up inspection on 2016-08-25: Per owner working to receive estimates to fixed all floor tiles . Must be fixed by next unannounced routine inspection

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout cook line equipment ,between stove top to fryers ,behind pizza oven ,burners in cook line all cook line equipment heavily soiled **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In salad station above reach in cooler . Drink discarded by manager **Corrective Action Taken** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In salad station drink stored on top of reach in cooler .discarded by manager **Corrective Action Taken** **Warning**

Basic - Employee eating in a food preparation or other restricted area. Employee eating in salad station **Warning**

Basic - Employee personal items stored in or above a food preparation area. In salad station Observed employee personal beg on shelf in salad station In cook line personal cell phone and personal keys on top of reach in cooler **Warning**

Basic - Floor area(s) covered with standing water. In cook line where floor tiles missing **Warning**

Basic - Floor tiles cracked, broken or in disrepair. In cook line and n dish area **Warning**

Basic - Floor tiles missing. In cook line and in dish area **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of oven. In cook line **Warning**

Basic - Ice buildup in walk-in freezer. **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on dirty shelf next to ice machine . Ice scoop laced inside clean container **Corrected On-Site** **Warning**

Basic - Interior of microwave soiled with encrusted food debris. In cook line .per manager not in use .discarded by manager **Corrected On-Site** **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelves in prep area **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In water heater area **Warning**

Basic - Working containers of food removed from original container not identified by common name. In dry storage flour and spices containers **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler found cooked marinara sauce over night in deep container over 6 hours in 64f . See stop sale **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. to 41 degrees Fahrenheit within 6 hours. In walk in cooler found cooked marinara sauce over night in deep container over 6 hours in 64f . See stop sale **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.see stop sale **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Throughout cook line equipment ,between stove top to fryers ,behind pizza oven ,burners in cook line all cook line equipment heavily soiled **Warning**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Throughout cook line equipment **Warning**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per owner/manager statement Caesar dressing made with raw shell eggs .not identified on menu **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. to 41 degrees Fahrenheit within 6 hours. In walk in cooler found cooked marinara sauce over night in deep container over 6 hours in 64f . See stop sale **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler opened cold cuts,cooked pasta ,cooked lasagna ,cooked beef ,cooked sauces **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

High Priority - Raw animal food stored over cooked food. Steak, Walk In Cooler **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Washing

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans, Sauces

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar

Basic - Open dumpster lid.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.

Intermediate - Employee used handwash sink as a dump sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored in holding unit not covered. Ice cream **Corrected On-Site**

Basic - Soda gun holster with accumulated slime/debris. Bar

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.

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

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage, walk In Cooler

Basic - Food stored on floor. Lettuce **Corrected On-Site**

Basic - Scoop with handle in contact with Parmesan cheese **Corrected On-Site**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**

No Violations Were Observed

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**

Basic - Food stored on floor. **Warning**

Basic - Soda gun holster with accumulated slime/debris. Bar **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp, mussels 41°f **Warning**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line drawer reach in cooler

Basic - Food stored in holding unit not covered.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**

Basic - Covered waste receptacle not provided in women''s bathroom.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Marked exit/path to marked exit blocked. For reporting purposes only.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed uncovered food in holding unit/dry storage area.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime on soda dispensing nozzles.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- Garlic oil and vegetable- Corrective action-Back in reach in cooler

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef at 130 * F- Corrective action- Closer to heat lamp uncovered

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Corrected On Site.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 07/11/12.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta, shrimp, iced down Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination. sugar Corrected On Site.

Critical - Observed food stored on floor. milk walk in cooler

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. servers station Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. servers station

Carbon dioxide/helium tanks not adequately secured. Repeat Violation.

Critical - Raw animal food not properly separated from ready-to-eat food. raw ground pork next to mushroo0ms Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup used to scooop parmessian cheese Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Observed gaskets with slimy/mold-like build-up. bar area

Ceiling tile missing. kitchen area

Light not functioning. hood area

Carbon dioxide/helium tanks not adequately secured. Dry storage area Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. bread crumbs in rear dry storage room. large hole in lidCorrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.

Critical - Observed employee dry hands on clothes/apron after washing.Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee on cookline Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of grease and dust on nonfood-contact surface. hoodfilters

Observed build-up of dust or dirt on nonfood-contact surface. A/C vents

Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline shelfs

Observed build-up of dust or dirt on nonfood-contact surface. fan guard, ceiling and wall in main walk-in cooler

Observed gaskets with slimy/mold-like build-up. cookline cooling drawer

Observed gaskets with slimy/mold-like build-up. salad station reach-in cooler

Observed clean utensils/equipment stored in dirty drawers. in rear prep area

Observed leaking pipe at plumbing fixture.drain pipes of 3 compartment sink

Critical - Hand wash sink lacking proper hand drying provisions.at handwash sink By cookline / office

Observed floor and wall junctures in disrepair. broken/missing tiles in dishwash area hallway

Observed wall soiled with accumulated grease. cookline

Lights missing the proper shield, sleeve coatings or covers. rear dry storage room

Observed personal care item stored with food. cell phone on prep table Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

Carbon dioxide/helium tanks not adequately secured.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop

Observed attached equipment soiled with accumulated dust. motor in wic

Observed clean linens stored in improper location.

Observed personal care item stored with food.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws in bar

Critical - Observed uncovered food in holding unit/dry storage area. in wic

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - No handwashing sign provided at a handsink used by food employees-mens/womens bathroom.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-servers touching garnishes and bread. Corrected On Site-employees put gloves on.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-chicken breast pizza station ric flip top. Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets-Beverage.Air salad flip top cooler.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation-ric flip tops on cookline.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-breaded precooked chicken breast-wic.Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-lasagna wicRepeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-meat sauce in wic.Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-rollitini in wic.