Grandes Italian Ristorante & Pizzeria

Intermediate - Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment. Advised to keep in order

Basic - Unwashed fruits/vegetables stored with ready-to-eat sauces and soups Stored properly **Corrected On-Site** **Repeat Violation**

Basic - Standing water in floor by walk-in cooler **Repeat Violation**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation** - From follow-up inspection 2024-02-24: **Time Extended** - From follow-up inspection 2024-02-26: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface; Rusted shelves used to store clean pots at dishwasher; - From follow-up inspection 2024-02-24: **Time Extended** - From follow-up inspection 2024-02-26: Walk-in cooler shelves - rust **Time Extended**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 20 live flies at handwash sink and behind glass cooler at the bar inside the dining room; 100 live flies at the outside bar landing on all the equipment and linen used to cover clean utensils; salt and pepper shakers; 10 live flies by soda machine and clean cups shelves above the soda machine in the kitchen 10 live flies under the prep table where flour containers are stored by cook line 15 live flies at three compartment sink and dishwasher next to walk-in cooler - From follow-up inspection 2024-02-24: Observed Approximately 2 live flies at inside bar 50 live flies inside the beer cooler at outside bar; 1 live fly at soda machine in the kitchen 2 live flies by the back door of the kitchen **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler ; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale mozzarella (51F - Cold Holding); cooked pasta (46F - Cold Holding); artichokes (51F - Cold Holding); sausage (51F - Cold Holding);in cooler #1 at cook line ; as per operator food brought out from walk-in cooler in the morning; foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler ; cheese (51F - Cold Holding); pizza sauce (51F - Cold Holding); mozzarella (51F - Cold Holding); cooler at pizza station; as per operator foods not prepared or portioned today; foods brought in the cooler 30 minutes prior; foods moved to different cooler **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-02-24: Cooked chicken 43 F Cold Holding Raw chicken 42 F Marinara 43 F all in walk-in cooler Cooked pasta 47 F Cold holding in cooler #1 at cook line - food out of temperature for approximately 30 minutes; food not cooked or portioned today ; moved to walk-in cooler Milk 51 F Cold Holding ; Ricotta 51 F Cold Holding in cooler at pizza station ; food out of temperature for approximately 1 hour ; foods not prepared or portioned today foods moved to walk-in cooler ; **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream and cheese in walk-in cooler; Raw shrimp over cooked pasta in cooler at cook line advised to store properly **Repeat Violation** - From follow-up inspection 2024-02-24: Raw shell eggs over cheese in walk-in cooler **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation** - From follow-up inspection 2024-02-24: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-02-24: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold presence inside the ice bean at the back of the kitchen; - From follow-up inspection 2024-02-24: Presence of heavy mold inside the ice machine at the back of the kitchen **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Glass dishwasher soiled with food residue, broken glass and mold like substance; at the outside bar - From follow-up inspection 2024-02-24: **Time Extended**

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles- all cold holding equipment at cook,line and bars - From follow-up inspection 2024-02-24: **Time Extended**

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses stored on rusty surface at the bar Pots and pans stored on rusty shelves at dishwasher area Clean pots stored inside mop sink at the back of the kitchen Clean glasses stored next to handwash sink at cook line exposed to splashing water **Repeat Violation** - From follow-up inspection 2024-02-24: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris- heavy presence of mold like growth and debris on the floor throughout the kitchen; under all cooking equipment, inside walk-in cooler, at dishwasher area and by ice machine at the back of the kitchen. - From follow-up inspection 2024-02-24: **Time Extended**

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit- all cold holding units; - From follow-up inspection 2024-02-24: In reach in coolers at cook line **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the walls at three compartment sink Heavy Mold like presence on dish racks - From follow-up inspection 2024-02-24: Dish racks **Time Extended**

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover- at cook line - From follow-up inspection 2024-02-24: **Time Extended**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler- at cook line and beer cooler at inside dining room bar; **Repeat Violation** - From follow-up inspection 2024-02-24: **Time Extended**

Basic - - From initial inspection : Basic - Stored food not covered. No lid at ice machine at the back of the kitchen - From follow-up inspection 2024-02-24: **Time Extended**

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat foods like marinara and bolognese sauce in walk-in cooler; Advised to store properly - From follow-up inspection 2024-02-24: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface; Rusted shelves used to store clean pots at dishwasher; - From follow-up inspection 2024-02-24: **Time Extended**

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored next to clean utensils at front counter; stored properly **Corrected On-Site**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. filet mignnion (49-50F - Cooling)at 10:45 to 52 F at 11:10 since 9:30 ; in cold holding drawers at cook line At this rate food will not reach 41 F or below; moved to different cooler; **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler ; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale mozzarella (51F - Cold Holding); cooked pasta (46F - Cold Holding); artichokes (51F - Cold Holding); sausage (51F - Cold Holding);in cooler #1 at cook line ; as per operator food brought out from walk-in cooler in the morning; foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler ; cheese (51F - Cold Holding); pizza sauce (51F - Cold Holding); mozzarella (51F - Cold Holding); cooler at pizza station; as per operator foods not prepared or portioned today; foods brought in the cooler 30 minutes prior; foods moved to different cooler **Corrective Action Taken** **Repeat Violation**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bolognese (61F - Cooling); marinara (51-64F - Cooling)in walk-in cooler; as per operator food cooked the night before and stored in big plastic bins inside the walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler ; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream and cheese in walk-in cooler; Raw shrimp over cooked pasta in cooler at cook line advised to store properly **Repeat Violation**

High Priority - Pesticide/insecticide labeled for household use only present in establishment- roach and ands spray can next to ice machine ; removed

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 20 live flies at handwash sink and behind glass cooler at the bar inside the dining room; 100 live flies at the outside bar landing on all the equipment and linen used to cover clean utensils; salt and pepper shakers; 10 live flies by soda machine and clean cups shelves above the soda machine in the kitchen 10 live flies under the prep table where flour containers are stored by cook line 15 live flies at three compartment sink and dishwasher next to walk-in cooler

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.- ice sink / chest at the bar has presence of broken glass and food debris

High Priority - Food with mold-like growth. See stop sale. Mold like substance on ice cubes inside ice machine at the back of the kitchen; See Stop Sale

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked nose and touched clean bowls; educated ; advised to wash hands

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food- employees left cook line went to the back of the kitchen; returned put gloves on without washing hands and started working with foods; educated; advised to wash hands;

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Emoted washed hands with no soap, dried hands on apron put gloves on and started preparing food; Educated and advised to wash hands;

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bolognese (61F - Cooling); marinara (51-64F - Cooling)in walk-in cooler; as per operator food cooked the night before and stored in big plastic bins inside the walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Sale

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwasher area;

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Non-pitting surface rust on food-contact equipment. Clean glasses stored on rusty rack at the bar area;

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer bottle at front counter ; labeled **Corrected On-Site**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold presence inside the ice bean at the back of the kitchen;

Basic - Accumulation of debris inside warewashing machine. Glass dishwasher soiled with food residue, broken glass and mold like substance; at the outside bar

Basic - Buildup of food debris/soil residue on equipment door handles- all cold holding equipment at cook,line and bars

Basic - Carbon dioxide/helium tanks not adequately secured- at the back of the kitchen

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses stored on rusty surface at the bar Pots and pans stored on rusty shelves at dishwasher area Clean pots stored inside mop sink at the back of the kitchen Clean glasses stored next to handwash sink at cook line exposed to splashing water **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line and on top of dishwasher

Basic - Employee drinking in a food preparation or other restricted area. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack with personal cloths stored on prep table next to meatballs by cook line; Advised to remove

Basic - Equipment and utensils not properly air-dried - wet nesting- wet rags stored on top of clean utensils on the shelves at dishwasher area;

Basic - Floor soiled/has accumulation of debris- heavy presence of mold like growth and debris on the floor throughout the kitchen; under all cooking equipment, inside walk-in cooler, at dishwasher area and by ice machine at the back of the kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit- all cold holding units;

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the walls at three compartment sink Heavy Mold like presence on dish racks

Basic - Objectionable odors in bathroom or other areas of the establishment- at outside bar

Basic - Reach-in cooler interior/shelves have accumulation of soil residues all coolers at cook line and walk-in cooler ; **Repeat Violation**

Basic - Ripped/worn tin foil used as shelf cover- at cook line

Basic - Standing water in bottom of reach-in-cooler- at cook line and beer cooler at inside dining room bar; **Repeat Violation**

Basic - Standing water in floor under ice maker by mop sink;

Basic - Stored food not covered. No lid at ice machine at the back of the kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat foods like marinara and bolognese sauce in walk-in cooler; Advised to store properly

Basic - Walk-in cooler shelves with rust that has pitted the surface; Rusted shelves used to store clean pots at dishwasher;

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank, put gloves on and touched spoon to prep food; educated; employee washed hands and put new glove on. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over strawberries in one door cooler by pizza oven Operator stored properly **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (60F - Cold Holding); raw chicken (60F - Cold Holding); in drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken base (120F - Hot Holding); beef stock (124F - Hot Holding);in steam table #2 at cook line; as per operator food out of temperature for approximately 30 minutes; operator placed on the stove to reheat to 165 F **Corrective Action Taken**

Intermediate - No soap provided at handwash sink at dishwasher area; Advised to provide **Repeat Violation**

Intermediate - Clams and mussels tags not marked with last date served. Advised to mark the last date served

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

Basic - Employee eating in a food preparation or other restricted area. Employee drinking at cook line Educated;

Basic - Standing water in bottom of walk-in-cooler and 2 reach in coolers at cook line **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line **Repeat Violation**

Basic - Food stored on floor. Mussels on the floor in walk-in cooler Advised to stored 6 inches off the floor. **Repeat Violation**

Basic - Floor tiles missing and/or in disrepair- cracked in walk-in cooler and some parts in food prep at the back

Basic - Clean utensils or equipment stored on rusted shelves next to three compartment sink Advised to store properly

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen, tested at 0ppm - From follow-up inspection 2023-06-20: **Time Extended**

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over onions in walk-in cooler **Corrected On-Site** - From follow-up inspection 2023-06-20: **Time Extended**

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** - From follow-up inspection 2023-06-20: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish **Corrected On-Site** - From follow-up inspection 2023-06-20: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Behind front counter - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Lowboys on cookline - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops at room temperature. Operator placed in walk-in cooler **Corrected On-Site** - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured.at back door **Corrected On-Site** - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling tile missing. At dish - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. On cookline **Corrected On-Site** - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At salad make table **Repeat Violation** - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. In walk-in cooler **Corrected On-Site** - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At outside bar **Corrected On-Site** - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees.in kitchen at cookline, at dish area, at bar - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline - From follow-up inspection 2023-06-20: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface.on cookline - From follow-up inspection 2023-06-20: **Time Extended**

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Food and Non-Food Contact Surfaces Designed and Constructed

Plumbing Maintained; Sewage Disposal

Food Contact Surfaces Clean and Sanitized

Potentially Hazardous Food Held at Proper Temperature

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 drawer - spinach (47F - Cold Holding); stuffed mushrooms (47F - Cold Holding) operator states not portioned or prepared today held under 4 hours - moved to walk in cooler. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line warmer - chicken stock (109F - Hot Holding) operator states held under 2 hours water bath temperature 110F - operator increased temperature and moved stock to stove for reheat recheck 177F. **Corrected On-Site**

Basic - Cardboard used to line food-contact shelves. Walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - tomato sauce containers on the floor.

Basic - Cutting board has cut marks and is no longer cleanable. On hot line. **Repeat Violation**