SAL’S ITALIAN RISTORANTE Inspection – February 14, 2024

High Priority 1

#4High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line ; went in the walk-in cooler; came back started working with food and didn't change gloves and washed hands; Educated and advised to change gloves and wash hands after changing tasks;

Intermediate 2

#5Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

#6Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- cooked pasta in walk-in cooler since Saturday; advised to date mark;

Basic 3

#1Basic14-01-5

Basic – Bowl used to dispense parmigiana cheese at cook line Removed **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#2Basic08B-38-4

Basic – Food stored on floor- oil on the floor at the back of the kitchen Advised to store properly **Corrected On-Site**

Corrected On-Site

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and salad station

Florida Food Watch