NAPLES ITALIAN RESTAURANT Inspection – January 17, 2024

High Priority 3

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over noodles in walk in cooler.

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48f,Sausage 49f. Less than 4 hours. Advised to rapid chill. Operator added ice to rapid chill. **Corrective Action Taken**

Corrective Action Taken

#9High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Employee using straight bleach on counter. Operator corrected. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. By dish machine.

#11Intermediate02C-02-5

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

Basic 6

#1Basic35B-08-4

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Over prep cooler.

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils in 93 degree water.

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -Plastic lining on some shelves in walk in cooler.

#5Basic21-03-4

Basic – Wet wiping cloths stored in detergent and sanitizer mixed together. -Operator corrected. Chl 50 ppm.

#6Basic02D-01-5

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

Florida Food Watch