SCUOLA 2

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched face with gloved hands then continued adding toppings to sandwich. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took customers order on iPad, then put on gloves and placed pita on flat top. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2nd flip top reach in cooler: Taziki sauce (58F - Cold Holding); feta (58F - Cold Holding); pizza sauce (58F - Cold Holding); mozzarella (57F - Cold Holding); tomatoes (59F - Cold Holding); Stand up cooler by three comp sink: chicken raw (49F - Cold Holding); chicken (50F - Cold Holding); ricotta (49F - Cold Holding); spinach cheese pastry (49F - Cold Holding) 1st flip top cooler: ranch (buttermilk) (54F - Cold Holding); taziki sauce cup (51-54F - Cold Holding) All items was placed in units a little less then 4 hours ago, employee moved all time/temperature control for safety food items into reach in freezers and other working reach in coolers to rapidly drop food temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on shelf above reach in cooler, employee moved spray bottle. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at Three compartment sink. Warning

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

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee working today is his first day.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Employee stated they would serve an undercooked burger if the customers request, employee posted consumer advisory. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water heater not turned on, inspector turned on to properly wash hands.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Jugs of oil on floor under counter.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Stand up reach in cooler nearest Three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side areas of salamander equipment.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door and screen door left open while in operation.

Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler on cooks line.

Basic - Working containers of food removed from original container not identified by common name. Container of white powder substance next to pizza dough roller, employee stated it was flour.

High Priority - Container of medicine improperly stored. Container holding neosporian and bandages on shelf above plastic silverware.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (56F - Cold Holding); taziki sauce (57F - Cold Holding); tomatoes 10 minutes (64F - Cooling); sausage (51F - Cold Holding); mozzarella (54F - Cold Holding); mushrooms (55F - Cold Holding); falafel (56F - Cold Holding) items in stand up large reach in cooler on cooks line and flip top reach in cooler. Thermometers read 40F. Other items are below 41F. Operator placed ice on items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. 3 tea bottles next to cleaner spray bottles on shelf, employee moved tea bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fan guard soiled in small reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Pans in Handwash sink, inspector moved pans to wash hands. Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Utilizing chlorine bleach but has quaternary ammonia test kit.

Basic - Equipment in poor repair. Plastic container cracked holding sliced cheeses in reach in cooler. Cutting boards on reach in cooler with deep cut marks. Repeat Violation

Basic - Food stored on floor. Jug of oil and mustard on floor. Operator placed on shelf. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes by Togo window not flipped over. Box of Togo silverware on floor under front counter. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F - Cold Holding); tomatoes (45F - Cold Holding) chicken (47F - Cold Holding) ham (45F - Cold Holding); taziki sauce (46F - Cold Holding) other items in cooler 41F. Warning - From follow-up inspection 2023-05-17: Beef 46, chicken 45, cheese 53. Other items 40 or below. Spoke to operator about turning cooler down to compensate for being open and closed so often. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F - Cold Holding); tomatoes (45F - Cold Holding) chicken (47F - Cold Holding) ham (45F - Cold Holding); taziki sauce (46F - Cold Holding) other items in cooler 41F. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in Three compartment sink then started cooking food. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sponges and towel inside Handwash sink, inspector moved items. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water heater turned off. Inspector turned on. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on the ceiling by back door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler, operator moved items. Corrected On-Site

Basic - Equipment in poor repair. Large white cutting board on reach in cooler with deep cut marks and burn mark. Reach in cooler door handle not screwed on tightly. Repeat Violation

Basic - Food stored on floor. Water bottles on floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives between reach in coolers. Tongs on oven door handle. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. All Togo boxes by window. Togo utensils on floor.Repeat Violation Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-12-08: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw chicken on grill, then proceeded to touch counter top and clean towel. Warning

High Priority - Employee washed hands with cold water. Hot water heater was turned off, so employees were washing hands with cold water. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Holding garlic and oil.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tomatoes in reach in cooler, employee moved chicken to the bottom. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Observed small fly stuck to the inside of the garlic and oil container. See stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in Three compartment sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple items stored in Handwash sink, employee moved items. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water heater was off, employee turned on. Corrected On-Site

Basic - Equipment in poor repair. Cutting board with deep cut marks.

Basic - Food stored on floor. Flour container on floor.

Basic - In-use tongs stored on equipment door handle between uses. Knives between reach in cooler and counter top. Employee moved all items. Corrected On-Site

Basic - Single-service articles improperly stored. Box of Togo boxes on floor under front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef and ham thawing at room temperature in Three compartment sink.