Bruscos Italian Rest & Pizza Degrades its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks removed. **Corrected On-Site**

Basic - Reuse of single-use articles. Ricotta cheese containers reused to store ravioli at True Freezer and veggies at walkin cooler. Dawn detergent containers used to store sauce and veggies at walkin cooler.

Basic - Stored food not covered in walk-in cooler. Peeled onions. Onions covered. **Corrected On-Site**

Basic - Utensils in poor condition. Chipped spatula.

High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over sausage and lasagna at walkin cooler.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Windex bottles by plate storage . Bottles moved. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rack obstructing handwash sink at cookline.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna at walkin cooler. Lasagna date marked. **Corrected On-Site**

No Violations Were Observed

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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

Basic - Accumulation of dead insects or other pests, in control devices. Accumulation of dead roaches on glue traps in cookline / dishwashing/ prep areas.

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

Basic - Dead roaches on premises. Observed approximately 100 dead roaches in the cookline/prep/dishwashing area, 2 dead roaches in the dry storage room , 2 dead roaches in the dining room area near the keg cooler , 4 dead roaches near ice machine area and 1 dead in the ladies restroom.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed employee smoking at cookline.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - Hole in or other damage to wall. By dishwashing area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood.

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

Basic - Old food stuck to clean dishware/utensils. Plates Under cookline .

Basic - Reuse of single-service articles. Reuse of ricotta cheese and mozzarella cheese containers reused to store prepped veggies. Reuse of dawn container to store basil.

Basic - Soil residue build-up on nonfood-contact surface. Dust build up on fan at cookline. Gaskets soiled at cookline coolers.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Live roaches walking on top of butcher block at cookline.

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches on top of mixer, 2 live roaches on top of butcher block, 3 live roaches by cookline, 9 under k class fire extinguisher near dishwashing area, 1 live roach inside cookline cooler, 2 live roaches at cookline shelving unit, 4 live roaches inside the dish machine , 3 live roaches by shelving unit near True freezer and 2 live roaches inside beer keg cooler.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lids inside handwash sink by dishwashing area. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza prep cooler and True freezer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area.

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

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. **Warning**

Basic - Food stored on floor. Onions at walkin cooler. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area and dry storage room. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit.cookline flip top cooler. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area and both restrooms. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cheese sticks at reachin freezer. Raw fish over veggies and raw chicken over cheese at walkin cooler. **Warning**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At walkin cooler **Warning**

Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door. **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. Uncovered in dry storage room. **Warning**

Basic - Dead roaches on premises. 1 dead roach by 3 compartment sink. **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. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Food storage container cracked or broken. In dishwashing area. **Warning**

Basic - Food stored on floor. Onions at walkin cooler. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area and dry storage room. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit.cookline flip top cooler. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area and both restrooms. **Warning**

Basic - Standing water in handwash sink/ handwash sink draining very slowly. In dishwashing area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 49° F, eggs 49° F, sausage 49° Fchocken 49° F, ham 49° F, butter 49° F all at walkin cooler. All foods moved to working cooler. Corrective action taken. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cheese sticks at reachin freezer. Raw fish over veggies and raw chicken over cheese at walkin cooler. **Warning**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At walkin cooler **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket inside HANDWASH sink in dishwashing area. **Corrected On-Site** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked pasta at 49° F, cooling overnight. Discarded. **Corrected On-Site** **Warning**

Intermediate - Walkin cooler not 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. All potentially hazardous foods moved to working coolers. **Warning**

Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in walkin cooler dusty.

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

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on pizza prep table and purse stored next to bread in dry storage room.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room.

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

Basic - Reach-in cooler gasket torn/in disrepair. At pizza prep cooler.

Basic - Reuse of single-service articles. Reuse of Dawn detergent container to store soup at walkin cooler.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Winded by cups in shelving near servers station.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza prep cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Beef at 50° F, risotto at 52° F, cooked pasta at 52° F all at cookline cooler, cooling over night . Food discarded. Corrective action taken.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of breadcrumbs container soiled. Fan with dust build up at cookline. Interior of beer keg cooler soiled in front counter area.

Basic - Case/container/bag of food stored on floor in walk-in cooler. Shrimp, chicken and veggies .

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline flip top cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. At both restrooms.

Basic - Rubber/plastic/vinyl spatula cracked/chipped.

Basic - Wall in disrepair. By HANDWASH sink in kitchen.

Basic - Working containers of food removed from original container not identified by common name. At breadcrumb and salmolina containers.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over lettuce at reachin cooler where cold plates are kept.

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dishwashing area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. By back door.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

High Priority - Raw animal food stored over ready-to-eat food, calamari over cooked eggplant.

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 - Reach-in cooler gasket torn/in disrepair, pizza station.

Exit door blocked by highchair. For reporting purposes only.

Basic - Carbon dioxide/helium tanks not adequately secured.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw beef in reach in freezer.

Observed utensils stored in crevices between equipment. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food, raw chicken over salads in reach in cooler. Repeat Violation. 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, slicing cheese. Repeat Violation. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times, blocked by dishes. Corrected On Site. Repeat Violation.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, blocked by storage in back hallway. Repeat Violation.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. LAZAGNA. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. LAZAGNA. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE COOKED PASTA IN REACH IN COOLER. 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. CUTTING PEPPERS. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CUTTING PEPPERS. Corrected On Site.

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

Observed employee with no hair restraint.

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

Critical - Handwash sink not accessible for employee use at all times. TRASH CAN. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. PAN STORAGE. Corrected On Site.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine. Corrected On Site.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory, by 3 compartment sink.

Violation: 37-10-1Observed attached equipment soiled with accumulated grease, hood system.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers, cookline.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. ProThis violation must be corrected by : 03/10/11.

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

Observed single-service articles improperly stored, not inverted.

Observed leaking pipe at plumbing fixture under handwash sink in kitchen.

Critical - Handwash sink not accessible for employee use at all times, bucket laying on top. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory, by 3 compartment sink.

Observed attached equipment soiled with accumulated grease, hood system.

Lights missing the proper shield, sleeve coatings or covers, cookline.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. ProThis violation must be corrected by : 03/10/11.

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

Critical - Working containers of food removed from original container not identified by common name.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed food stored on floor.

Observed single-use containers (boxes and/or cans) reused for the storage of food.

Observed nonfood-grade containers used for food storage.

Observed reach-in cooler gasket torn/in disrepair.

Critical - Observed encrusted material on can opener.

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

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

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

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

No copy of latest inspection report.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 7/12/09.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 7/11/09.

Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. STOREROOM

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

Observed employee with no hair restraint.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 7/12/09.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed food stored on floor. ONIONS.

Critical - Observed food stored on floor. SEVERAL FOOD ITEMS IN WALK IN COOLER.

Critical - Observed raw animal food stored over cooked food. RAW CHICKEN IN WIC.

Critical - Observed raw animal food stored over ready-to-eat food. RAW VEAL ABOVE RTEF IN WIC.

Critical - Observed unlabeled spray bottle.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED PLANT FOODS IN WIC, COOKED MEAT IN WIC, PASTA, ETC. NO PREPARED FOODS IN WALK IN COOLER ARE DATED. Repeat Violation.

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - Circuit breakers shall be tripfree and capable of being closed and opened by manual operation.

Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.

Exposed horizontal utility service lines and pipes may not be installed on the floor.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Theme park food carts shall operate adjacent to or within 300 feet of the support facility.