MINEO PIZZA WINGS & RAW BAR

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish, not commercially packaged, stored over fries, commercially packaged,inside true reach in freezer at cook line. Operator properly stored. Corrected On-Site

High Priority - Shellfish received from unapproved/unlisted shipper. See stop sale. Observed clams received from ARC Shellfish Hatchery Cape Cod; not listed on shipper's list. Stop Sale.

High Priority - Stop Sale issued due to food originating from an unapproved source. Shellfish received from unapproved/unlisted shipper. See stop sale. Observed clams received from ARC Shellfish Hatchery Cape Cod; not listed on shipper's list. Stop Sale.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle, container unknown purple solution, stored on rolling cart at bar. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on true and dukers coolers next to cook line in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.

Intermediate - - From initial inspection : Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate - From follow-up inspection 2023-10-04: Observed same. Per operator, test strips are being delivered today. Time Extended

Basic - - From initial inspection : Observed: Floor tiles missing and/or in disrepair. Observed floor tiles missing throughout kitchen. Repeat Violation Reference: 6-501.11 FC: Physical facilities shall be maintained in good repair. Priority: Basic - From follow-up inspection 2023-10-04: Observed same. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license since December 1, 2022. License paid online during inspection. At end of inspection, license shows current and active. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chili inside walk in cooler made since 03/15. Operator discarded.See stop sale Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chili inside walk in cooler made since 03/15. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce (50F cold holding ) pulled from walk in cooler less than 4 hours ago for cook line. Operator moved to walk in freezer to quick chill. * corrective action taken * repeat violation. Fresh garlic in oil ; (50F - Cold Holding) held in cook line less than 2 hours ago. Not enough ice in ice bath to cover entire container line mark with fresh garlic and oil. Operator remade ice bath to facilitate proper cooling Suggested using TPHC . Corrective Action Taken Repeat Violation

Intermediate - Establishment not maintaining clam and oyster tags for 90 days.

Basic - Carbon dioxide/helium tanks not adequately secured in bar.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside flip top cooler in cook line. Operator cut packages during inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site

Basic - Soiled dry wiping cloth in use in kitchen. Operator moved to be washed. Corrected On-Site

Basic - Some Floor tiles missing and/or in disrepair in ware washing area Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm chlorine in cook line. Operator remade to 50ppm chlorine. Corrected On-Site

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 2022-10-25: Some training provided by National Registry of Food Safety Professionals. Certification missing for cook Gaen and server Alyssa. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by walk in freezer entrance. Warning - From follow-up inspection 2022-10-25: Small amount of water observed, walk in cooler has an odor. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris inside walk in cooler. Warning - From follow-up inspection 2022-10-25: Some areas needs still needs cleaning. Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Large containers with sauces on floor inside walk in cooler. Warning - From follow-up inspection 2022-10-25: Time Extended

Basic - - From initial inspection : Basic - Some Floor tiles missing and/or in disrepair in ware washing area and under fryers in cook line. Warning - From follow-up inspection 2022-10-25: Observed same Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-10-25: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In TRUE freezer containers of raw fish above bags of fries and cheese sticks. Employee moved fish to walk in freezer. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sweet tea dispenser nozzle and all soda nozzles have mold like build up. Employee began removing and cleaning. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee began to clean bin walls. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in container of sugar on dry storage shelf. Employee removed cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook switched cooking tasks without washing hands. Advised of proper procedures to wash hands before putting on new gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler containers or raw chicken and raw burgers over containers of sauces and spinach dip.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler house marinara (48°F - Cold Holding). Per cook sauce made day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1) on counter by pizza station garlic in oil (74°F - Cold Holding). Per cook, out of cooler 2 hours. Cook moved back to cooler to rechill. 2) in walk in cooler house marinara (48°F - Cold Holding). Per cook sauce made day before. See stop sale. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spinach dip, chili, soup, and pizza sauce in walk in cooler with no date labels. Per cook items two and three days old.

Basic - Employee with no hair restraint while engaging in food preparation. Cook wearing no hair restraint. Manager had cook put o hat. Corrected On-Site