LELLOS RISTORANTE PIZZERIA

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed kitchen microwave interior is soiled. Operator clean interior of microwave before inspection was completed Corrected On-Site

Intermediate - Observed cutting board being use having cutting grooves and soiled

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Observed ceiling tiles and vents in kitchen and pizza station is soiled with dust

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed squid stop sale (45-48F - cooling) prep at 9am this morning 10/24/23 got put in the reach in cooler around 1200pm to cool. Inspector check it at 2:30 pm 10/24/23 reading 45-48F cooling process

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed squid stop sale (45-48F - cooling) prep at 9am this morning 10/24/23 got put in the reach in cooler around 1200pm to cool. Inspector check it at 2:30 pm 10/24/23 reading 45-48F cooling process

Basic - Observed No handwashing sign provided at a hand sink used by the entrance to the kitchen. Operator corrected Corrected On-Site

Basic - Observed employee uncovered personal drink next too hot well station and 3 compartment sink. Operator corrected Corrected On-Site

Basic - Observed gasket on pizza line under counter reach in cooler is soiled with food debris. Operator corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle has build up of mold like substance. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on prep table. Operator discarded. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

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 touched soiled dishes then began prepping food without washing hands

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Operator stated that they are dumping used mop water down storm drain in parking lot

High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler near front door. mozzarella cheese brick (47-56F - Cold Holding). Bricks are packed in tightly not allowing air flow for refrigeration. Operator stated that last truck was this morning. Operator moved bricks to other units

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks being used as dump sink and to fill water pitchers

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/ Manager on duty has not yet received new certificate in mail. Owner with current certificate showed up during inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind deflector plate

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no cover on surface next to steamwell Repeat Violation

Basic - Food stored on floor. Cooking oil stored on the floor in dry storage area near restrooms. Operator moved Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not dated after Opening

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary strips no good. Must of got wet

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop pasta in reach in cooler Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Food stored on floor. Frying oil Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Food debris bottom of reach in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Thawed in standing water ground beef. Educated employee Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed serve move away from area to start another task without washing hands from brining back soiled plate, corrected and reeducated. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fully cooked meatballs in hot holding well at 97° from 12noon.placed back on stove and reheated to 171°with in 33 mins Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board stained. Interior of the reach in cooler make table pizza station. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observe strainer in hand wash sink in kitchen, and santi bucket stored on hand wash sink at wait station, both corrected. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan was in file but was discarded by operator, corrected when inspector gave new copy and helped operator complete form.

Basic - Current Hotel and Restaurant license not displayed. Location fees current, new license not posted. Repeat Violation

Basic - Employee beverages in a food preparation or other restricted area.

Basic - Floor not cleaned when the least amount of food is exposed. Floors under and behind equipment in need of cleaning, cooks line and reach in cooler unit

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat items in reach in cooler front line, corrected. Corrected On-Site