PIZZA TIME ITALIAN RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw veal in left walk in cooler. Employee reorganized Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged chicken over raw veal in walk in freezer. Employee reorganized Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator handled raw chicken then proceeded to use clean equipment without first taking off gloves and washing hands. Operator removed gloves and washed hands. Reviewed hand washing procedures Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator and provided hand out.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided hand out to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan and filled out with operator Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area microwave soiled with grease

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline hood vents soiled with dust.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline left fliptop lower cooler, container of raw shell eggs above container of breaded cut cheese. Employee moved eggs to bottom of cooler. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in prep area glassfront coolers at salad station and back corner.

Basic - Stored food not covered. Bucket of crushed tomatoes in walk in cooler not covered. Employee put lid on container. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Kitchen sanitizer cloth in soap sanitizer mix. Employee dumped and remade single bucket for sanitizer to correct 100ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 1) Bulk salt container in prep area missing label. 2) Squeeze bottle oil at pizza station not labeled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee exit building then return to building put on gloves and start preparing food with out first washing hands

High Priority - Nonfood-grade bags used in direct contact with food. Dough stored in direct contact with can liner in right side walk in cooler. Discussed with operator

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal stored above raw calamari in left side walk in cooler. Operator reorganized Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler doors

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use scoop stored in unclean water at 85 degrees Fahrenheit.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 12:09, p.m. no time mark on pizzas held using time as a public health control. As per operator, pizza was cooked at 11:35 a.m. Operator correctly time marked pizzas. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 12:29 p.m, cooked meat hot held at 109 degrees Fahrenheit in steam table. Per operator, item placed in unit at 11:00 a.m. Operator reheat meatballs to169°F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance inside soda nozzle. Operator clean and sanitizer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked egg plants and marinara sauce stored in walk-in cooler. Per operator, both items were cooked on 03/20/2023. Operator correctly date marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at dishwashing area. Repeat Violation Admin Complaint

Basic - Cardboard used to line nonfood-contact shelves. -Observed cardboard used to line walk in cooler shelves.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Food stored on floor. -Observed cases with produces stored on walk-in cooler floor.

Basic - Ice scoop handle in contact with ice. -Observed ice scoop with handle stored in ice at soda fountain.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on soda nozzle holster. Operator clean and sanitizer Corrected On-Site

Basic - Single-service articles improperly stored. -Observed pizza boxes stored on floor in prep area.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -Observed soap mixed with sanitizer in wiping cloth bucket. Operator correct mixture to chlorine sanitizer solution. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at cookline. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked chicken held in walk-in cooler at 67°F. As per operator, chicken has been cooling from yesterday. Cooked chicken did not cooled from 135 to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -Observed cooked chicken held in walk-in cooler at 67°F. As per operator, chicken has been cooling from yesterday. Cooked chicken did not cooled from 135 to 41 degrees Fahrenheit in a total of 6 hours.

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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator correct solution to 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs hot holding in steam table at 122°F. Operator reheatto 167°F. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed mixture head soiled with accumulation of old food residue. -Observed accumulation of black substance buildup on can opener blade. -Observed accumulation of black substance buildup in soda nozzles. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on marinara sauce and cooked chicken wings cold held in walk-in cooler. Per operator, both items were cooked on 12/6/2022. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at dishwashing area. Repeat Violation

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed accumulation of old food residue buildup on warmer handles.

Basic - Cardboard used to line nonfood-contact shelves. -Observed cardboard with accumulation of black substance lining walk in cooler shelves Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on imperial stove. -Observed accumulation of black mold like substance buildup on can opener holster. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of glass door and true cooler soiled with accumulation of old food residue. Repeat Violation

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dishwashing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw mussels stored over cooked sausage in glass door refrigerator. Operator removed and stored properly Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -At 12:09 a.m., observed pizzas held using time as a public health control has no time marked. Operator determined that pizzas were cooked at 10:50 a.m. operator correctly time marked pizzas. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on Hobart mixer head. -Observed heavy buildup of mold like substance on can opener blade. Repeat Violation

Intermediate - No soap provided at handwash sink. -Observed no soap at a hand wash sink at dishwashing area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken wings stored in walk-in cooler. Per operator, item was cooked on 05/11/2022. -Observed no date marked on several containers with marinara sauce stored in walk-in cooler. Per operator, items were made on 05/11/2022.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed some employees training certification expired on 12/5/2021

Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals at dishwashing area.

Basic - Can opener blade not readily removable for cleaning or replacement.

Basic - Cardboard used to line nonfood-contact shelves. -Observed cardboard with black mold like substance used to line walk in cooler shelves. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees place lid on drinks container. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed clean knives stored between 3 compartment sinks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed heavy buildup of soiled residue on glass door refrigerator. Observed heavy buildup of black mold like substance on can opener holster. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed old food residue buildup inside true refrigerator.

Basic - Stored food not covered. -Observed a open container with cut lettuce stored in walk-in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed lemons stored over open container with cut lettuce in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed walk at back cookline soiled with old food residue. -Observed black mold like substance buildup on wall behind dishwashing machine.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed employee touch garlic bread with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over peas in flip top cooler. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, chicken has place in unit 3 hours prior to the inspection. Advice operator to place a ice pack on chicken for quick chill.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification expired. Angelo Incorvaia 03/15/2015

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed can opener blade soiled with old food residue.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken wings stored in refrigerator. Per operator, chicken wings were cooked on 10/25/2021.

Basic - Cardboard used to line nonfood-contact shelves. -Observed soiled cardboard used to line walk in cooler shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed heavy mold like substance buildup on AC vents and ceiling tiles throughout dining room and kitchen areas.

Basic - Floor not cleaned when the least amount of food is exposed. -Observed food residue on walk in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on exterior of glass door refrigerator.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of glass door refrigerator soiled with old food residue.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - At 11:15 a.m , observed precooked chicken wings and calamari in kelvinator refrigerator at 46-47 degrees Fahrenheit. Per operator, chicken wings has been cooling from yesterday. Item did not cooled from 135°F to 41°F in a total of 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. - At 11:15 a.m , observed precooked chicken wings in kelvinator refrigerator at 46-47 degrees Fahrenheit. Per operator, chicken wings and calamari has been cooling from yesterday. Item did not cooled from 135°F to 41°F in a total of 6 hours. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw steak cold held at 44 degrees Fahrenheit in kelvinator refrigerator. Item were place in unit at closing last night. Operator increase the temperature of the unit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed marinara sauce hot held at 123 degrees Fahrenheit in steam table. As per operator, item were place in steam table 45 minutes prior to the inspection. Operator increase the temperature on the unit for maximum circulation. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -Observed spray bottle stored next to food items and clean utensils in bar area. Operator removed and stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink use as dump sink, evidence by large foods particles found inside.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on marinara sauce stored in walk in cooler.per operator, item was cooked on 07/11/2021. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. -Observed cardboard used to line walk in cooler shelves.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior in glass door true refrigerator soiled with old food residue.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket storage on counter next to clean plates and utensils.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall on cookline soiled with old food residue. - Observed ceiling tiles and AC vents in kitchen area soiled with mold like substance.