FORTUNATO’S ITALIAN RESTAURANT Inspection – January 13, 2021

High Priority 2

#9High Priority35A-02-6

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 live flies in dish area of kitchen. 1 live fly on cooks line. 15 live flies in mop sink near reach in coolers. 5 live flies on wall in dining area.

#10High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine

Intermediate 4

#11Intermediate22-22-4

Intermediate – Encrusted material on can opener blade. Microwave interior soiled. Mixer head soiled in prep area.

#12Intermediate16-35-4

Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

#13Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#14Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas temped on speed rack 80 °F. Inspector provided time as public health control paperwork

Basic 8

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Portion cups used as scoops in seasonings above cooks line. Operator removed **Corrected On-Site**

Corrected On-Site

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Tanks in ice machine room not secure

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet on shelf on cooks line shelf

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. 2 employees preparing food on cooks line no hair restraints

#5Basic08B-38-4

Basic – Food stored on floor. Open bag of flour on floor near dish machine

#6Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.tongs hung on oven on cooks line

#7Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed

#8Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. To go boxes on cooks line not inverted. Cook inverted **Corrected On-Site**

Corrected On-Site

Florida Food Watch