Umberto's Improves its Sanitary Rating

Basic - Food stored on floor. Sauce in large pot, dressing, placed shelf under, **Corrected On-Site**

Basic - Single-service articles improperly stored. Coffee filters, inverted, **Corrected On-Site**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Victory cooler 51°, do not use until cooler maintains 41° or under. **Repeat Violation** not in use. 1/5/16 VICTORY reach in cooler not in use

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Victory cooler 51°, do not use until cooler maintains 41° or under. **Repeat Violation** not in use.

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. Extension per K. Driscoll till 1/4/16.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Milk 51°, cheesecake 51°, 2 door Victory stop sale-----heavy cream 51° in Top of flip top, cookline, in double pans overnight. Stop sale. 46° fresh garlic, butter 46°, put on ice, "Repeat Violation** **Repeat Violation**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, 50 ppm chlorine **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 44° pizza sauce, grilled onions 46°, pizza cheese, just opened restaurant, opening doors frequently. Temperature one hour later at 40°, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 131° meatballs, 161° soup, reheated to 175° **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk 51°, cheesecake 51°, 2 door Victory stop sale-----heavy cream 51° in flip top, cookline in double pans overnight, stop sale **Repeat Violation**

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. Steven Corteo 9/15/10.

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Victory cooler 51°, do not use until cooler maintains 41° or under. **Repeat Violation**

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.

No Violations Were Observed

Basic - Wiping cloth sanitizing solution stored on the floor, removed from floor, **Corrected On-Site** **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm, 50 ppm **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. 47° mussels, 56° fresh garlic, 57° mushrooms, 46° clams, fish 47°, 45° mashed, 44° eggplant, 46° Francois sauce, 47° spaghetti, shrimp 51°, in Artic 2 door flip top on west side if cook line. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47° mussels, 56° fresh garlic, 57° mushrooms, 46° clams, fish 47°, 45° mashed, 44° eggplant, 46° Franchase sauce, 47° spaghetti, shrimp 51°, in Artic 2 door flip top on west side. Stop sale. Do not use cooler until it maintains 41° or under. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Frigidare freezer, raw seafood over cooked wings. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. . 47° mussels, 56° fresh garlic, 57° mushrooms, 46° clams, fish 47°, 45° mashed, 44° eggplant, 46° Francois sauce, 47° spaghetti, shrimp 51°, in Artic 2 door flip top on west side if cook line. **Warning**

Intermediate - Encrusted material on can opener blade, kitchen, removed to clean, corrective action taken. **Repeat Violation** **Warning**

Intermediate - Reach-in 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. 47° mussels, 56° fresh garlic, 57° mushrooms, 46° clams, fish 47°, 45° mashed, 44° eggplant, 46° Francois sauce, 47° spaghetti, shrimp 51°, in Artic 2 door flip top on west side. **Warning**

Basic - Plumbing system in disrepair. Cooler at cookline water draining hose coming inside bucket.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish on counter, removed and placed under running water, **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm, 50 ppm. **Corrected On-Site**

No Violations Were Observed

Basic - Equipment in poor repair, 2 door at cookline 44°. Next to steam table.

Basic - Food stored in undrained ice. Seafood, corrected, **Corrected On-Site**

Basic - Ice buildup in walk-in cooler. Temperature at 49-50° out of blower. 24 hour call back.

High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Coldcuts, eggs, dairy at 44° in walkin.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 44° butter in cooler at cookline. Put in working cooler, 43°, corrective action taken.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reachin cooler and walkin cooler not maintaining 41° or under.

Intermediate - Encrusted material on can opener blade, kitchen. **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta and sausage, cooked yesterday covered in walkin 44-49° stop sale, 24 hour callback.

Basic - Large amount of unused equipment/supplies present. Observed in dry storage room and under prep table in kitchen.

Basic - Wood food-contact surface not properly sealed. Observed in dry storage room.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shel eggs stored over ready to eat cooked mussels. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Basic - Food stored in a prohibited area, grocery bags **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm wiping cloth kitchen50 ppm **Repeat Violation**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, working on tiles.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).-50 degrees reachin cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--2-Hobart-3 door coolers at 50 degrees Corrected On Site. Placed on time with ice-discarded sauce, cre. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--2-Hobart coolers at 50 degrees. Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area-sauce in walkin. Corrected On Site. Repeat Violation.

Nonfood-contact equipment not designed and constructed in a durable manner-all rusty shelves in kitchen. Repeat Violation.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing-wiping cloth . Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets--all coolers in kitchen. Repeat Violation.

Critical - Observed soil buildup inside ice bin-outside. Repeat Violation.

Observed residue build-up on nonfood-contact surface--outside reachin freezers..

Observed residue build-up on nonfood-contact surface-mopsink outside.

Observed all wall soiled with accumulated black debris in dishwashing area-kitchen.

Ceiling not smooth and easily cleanable-acoustic tiles in prep area.

Observed unnecessary items on the premise-reachin cooler-kitchen.

No Heimlich maneuver sign posted.

No copy of latest inspection report.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, cooked broccoli on the upper level of a cookline reach in cooler. Corrected On Site. added ice.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upper level of a cookline fliptop reach in cooler.

Critical - Observed food stored on floor. onions at the walk in cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. sauces on the walk in cooler. Corrected On Site.

Observed nonfood-contact equipment in poor repair. chest freezer lid.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets. cookline.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted, soiled material on slicer. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves.

Critical - Vacuum breaker mising at hose bibb. pizza station, 3 compartment sink.

Critical - No waste receptacle provided at handwash lavatory with disposable towels. pizza station. Corrected On Site. Repeat Violation.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Observed unlabeled spray bottle. degreaser, warewashing area. Repeat Violation. Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne, meat balls in the walk in cooler. Corrected On Site.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mushrooms in a beverage air reach in cooler. Corrected On Site. moved to another unit. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. deep containers. Corrected On Site. Repeat Violation.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken broth. Corrected On Site. discarded. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beverage air reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation. according to mgr this unit is for produce storage only.

Critical - Observed raw animal food stored over cooked food. raw seafood over lasagne in the walk in cooler. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site. Repeat Violation.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.

Observed employee with no hair restraint. cookline.

Critical - No waste receptacle provided at handwash lavatory with disposable towels. pizza station.

Critical - No handwashing sign provided at a handsink used by food employees. warewashing area

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. warewashing area.

Critical - Handwashing cleanser lacking at handwashing lavatory. cookline. Corrected On Site.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Observed unlabeled spray bottle. Corrected On Site.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimps, calamari on the upper level of the cookline reach in cooler. Corrected On Site. ice bath.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked mushrooms inside the produce reach in cooler. Corrected On Site. moved to another unit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meat sauce, cold cuts, soups in the walk in cooler.

Critical - Observed food being cooled by nonapproved method. deep containers. Repeat Violation.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meat sauce overnight on the walk in cooler. Corrected On Site. voluntarily discarded.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upper level of the cookline fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beberage air reach in cooler (produce reach in cooler). potentially hazardous food must not be held in this unit until proper temperature can be maintained.

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

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. dishwashing area. Corrected On Site. Repeat Violation.

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

In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.

Critical - Observed interior of microwave soiled. Repeat Violation.

Critical - Observed encrusted, soiled material on slicer.

Observed wall soiled with accumulated grease. cookline

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

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

Critical - Observed food being cooled by nonapproved method. deep container.

Critical - Observed raw animal food stored over cooked food. raw chicken over cooked pasta in a reach in cooler. Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwashing sink.

Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cup inside food container. Corrected On Site.

Can opener blade not kept sharp - observed metal shavings.

Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Observed interior of microwave soiled. Repeat Violation.

Observed build-up of grease on nonfood-contact surface. hood & filters

Critical - Hand sink missing at dishwashing machine or area.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Observed unlabeled spray bottle. degreaser. Repeat Violation.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoors

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, dairy products in the WIC

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausages, sauces in WIC.

Critical - Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. cookline RIC.

Violation: 14-50-1Observed a nonfood-grade basting brush used in food.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoors

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Violation: 53A-19-1Observed expired Food Manager Certification.

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. observed expired employee training.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, dairy products in the WIC

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, seafood in cookline RIC. Corrected On Site. moved to another unit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces, sausages in pizza station RIC. Corrected On Site. moved to another unit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil, cheese at the pizza station prep table.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausages, sauces, cold cuts, pasta in the WIC.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station RIC. PHF must not be held in this unit until proper temperature can be maintained.

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

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. gloves.

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

Observed gaskets/seals on cold holding unit in poor repair. cookline RIC.

Observed a nonfood-grade basting brush used in food.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted, soiled material on slicer.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoors

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Observed unlabeled spray bottle.

Critical - Observed expired Food Manager Certification.

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. observed expired employee training.

Carbon dioxide/helium tanks not adequately secured.

Critical - Handwash sink not accessible for employee use at all times. in service area

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

Critical - Observed handwash sink used for purposes other than handwashing. in service area

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bread crumbs in wic

Critical - Observed soiled reach-in cooler gaskets. deep freezer in kitchen

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

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

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.

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

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

Critical - Handwashing cleanser lacking at handwashing lavatory.in baker station

Lights missing the proper shield, sleeve coatings or covers.in kitchen

Critical - No handwashing sign provided at a handsink used by food employees. in baker station

Observed ceiling soiled with accumulated water marked in kitchen

Critical - Observed interior of microwave soiled.in kitchen on foods preparation table

Critical - Observed soiled reach-in cooler gaskets.

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

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