LITTLE LOUIES ITALIAN KITCHEN Inspection – January 23, 2025

High Priority 2

#8High Priority08A-17-6

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In the upright reach in freezer located at prep area observed raw chicken stored over mozzarella sticks, not all products commercially packaged.

#9High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cheese pizza slices maintain under time control no time marked, as per employee held less than 2 hours. Operator marked pizza slices on site. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Basic 7

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on prep cutting board at cook line.

#4Basic14-11-5

Basic – Equipment in poor repair. Observed upright reach in cooler gasket torn, located at preparation area.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink at cook line soiled.

#6Basic22-16-4

Basic – Reach-in freezer interior has accumulation of soil residues, located at preparation area.

#7Basic21-02-4

Basic – Wet wiping cloth used to wipe tableware or carry-out containers.

Florida Food Watch