TOUR OF ITALY ITALIAN KITCHEN Inspection – June 6, 2025

High Priority 2

#5High Priority12A-13-4

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal phone and proceeded to grab ham and cheese to put on a guest salad without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in kitchen-Container of Half and Half (66-68F – Cold Holding) Per Manager food item on table less than 4 hours. Item not prepared or portioned today. Observed item stored on prep table at room temperature. Manager moved to reach in cooler to quick chill. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#7Intermediate16-37-1

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

#8Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Per Manager unlabeled spray bottle contains sanitizer. Manager labeled. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic22-20-5

Basic – Accumulation of green mold-like substance in the interior of the ice machine

#2Basic36-34-5

Basic – Ceiling tiles and soiled with accumulated grease, dust and mold-like substance.

#3Basic32-12-6

Basic – Covered waste receptacle not provided in women's bathroom.

#4Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Manager stored in sanitizer bucket.

Florida Food Watch