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Originally Posted by Michael G.

Francesco's Ristorante
16770 S. U.S. 441 Unit 608, Summerfield

Routine Inspection on Dec. 16

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

18 total violations, with 5 high-priority violations

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Male employee at the cook line plated chicken at 145F, inspector instructed to moved back to grilled and cook to 165F. **Corrected On-Site**
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. Male employee using Single-use gloves not changed as needed after touching face and glasses, Inspector instructed to removed gloves and wash his hands. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above sauce containers, Manager moved. **Corrected On-Site**
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk-in cooler, cracked egg, also tray with broken shells. Manager discarded.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, cut lettuce 46F, Manager moved to another cooler. pasta for soup on ice bath 48-50F (Manager will use time as a public health control. Also in walk-in cooler house sauce 47F and soup 48F, Manager moved to freezer. **Repeat Violation** **Admin Complaint**

Close it down!