ZAPPI’S ITALIAN GARDEN Inspection – November 7, 2023

High Priority 1

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef reach in cooler drawers

Intermediate 4

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -top of stoves build up of grease

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -trash can in front of handsink on cookline **Corrected On-Site**

Corrected On-Site

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna

Basic 5

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -2 cell phones -bag **Corrected On-Site**

Corrected On-Site

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#3Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -bottom oven

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of pizza oven

#5Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. -small cooler on cookline

Florida Food Watch