MILANO'S PIZZAS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat marinara sauce in walk in cooler. Operator moved raw chicken to separated area of walk in cooler on bottom shelf 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. Raw open chicken wings over ready to eat fries in walk in freezer. Operator inverted foods Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station flip top cooler cheese (50F - Cold Holding). Per operator food in unit less than four hours. Operator placed food in freezer to quick chill. Food not prepared or portioned today Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at prep area hand sink hot water valve does not have enough pressure to wash hands. Operator opened up valve. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at pizza station hand sink. Operator provided Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice bin. Operator began cleaning ice bin Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dish rack shelves contain rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled at dish area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of clean pans not inverted on tray on back prep table. Employee inverted. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk in cooler, flats of raw shell eggs on floor under shelf unit. Employee moved eggs up onto shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza fliptop upper section, sliced mozzarella (48F - Cold Holding) being held above chill line of unit. Per employee in unit approximately 3.5 - 4 hours and not prepared today. Employee moved cheese to lower cooler to rechill below 41F. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, portioned containers of soups not date marked when made. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of 1/6 hotel pans not inverted on tray by walk in cooler. Employee inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 1) Squeeze bottle oil on prep table not labeled. 2) Bulk flour container not labeled. Repeat Violation

High Priority - Container of medicine improperly stored. Bottle of nasal spray on shelf with clean plates at salad station fliptop. Employee removed medicine. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of frozen soup in walk-in freezer not labeled. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bottle at front counter hand sink not dispensing properly. Manager replaced with new bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine bin.

Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets around walk in freezer door have mold like buildup. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. 1) Bulk container of flour by floor mixer not labeled. 2) Spray bottle of water by pizza station prep table not labeled. Employee labeled both. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case of raw calamari above container of portioned non commercially wrapped ham. Employee rearranged items for proper separation. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink near end of cook line. Employee replaced soap bottle. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Portioned house made lasagna in cook line reach in cooler not marked from when removed from freezer. Per employee out of freezer 2 days. Employee added date mark to container. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned house made lasagna in freezer not date marked.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf next to clean plates at cook line prep table. Employee moved phone off of shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at top of walk in freezer door soiled with mold like buildup.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water at pizza station not labeled. Employee labeled.

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. Dish machine chlorine sanitizer at 0ppm at time of inspection. Operator primed line. End of inspection dish machine chlorine sanitizer at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station flip top cooler , raw beef 46F( cold holding) in ice bath less than 4 hours ago. Observed container not completely submerged in ice bath, Only the bottom of container touching ice. Operator repositioned container covering around raw beef with ice to facilitate proper cooling. Raw beef at 40F at end of inspection. Foods not prepared or portioned today. 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. Front counter pizza station ; Fresh Garlic in oil using TPHC form without time mark. Operator placed time mark on fresh garlic and oil during inspection. Corrected On-Site

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top/ reach in cooler in pizza station. Observed foods in ice bath. Establishment awaiting technician to service equipment.

Basic - Food not stored at least 6 inches off of the floor. Fryer oil on floor next to ice machine in kitchen. Operator elevated Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in coffee station behind front counter.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator eating lunch next to dining room , then put on gloves and removed cooked pizza from oven and sliced without washing hands. Informed manager, operator washed hands and put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 70F ambient temperature , Pizza Sauce ; (58F - Cold Holding) held on top prep table under 4 hours ago at front counter under no temperature control for food safety. Suggested using TPHC, Operator moved foods to reach in cooler to quick chill. Operator stated foods made today and were removed from cooler earlier for order.

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. Emailed procedures to manager

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. One new employee hired, no reporting agreement provided. Emailed reporting agreement form to manager.

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

Basic - Floor soiled/has accumulation of debris under 3 compartment sink in kitchen.

Basic - Pots and pans above 3 compartment sink soiled with dust above 3 compartment sink in kitchen.

Basic - Wall soiled with accumulated dust above 3 compartment sink in kitchen.

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine @0ppm, establishment using 3 compartment sink to sanitized dishes.

High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/2022.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 60. F Cold holding under no temperature control for food safety at front counter pizza station under 2 hours ago. Operator placed inside reach in cooler to quick chill. Suggested using TPHC. Emailed TPHC form to manager .

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. Emailed to manager Corrected On-Site

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Insect control device installed over clean dishes storage shelf in kitchen.

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-04-15: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tightly closing around frame. Visible light seen through the sides. Warning - From follow-up inspection 2022-04-15: Time Extended

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks, employee secured property Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Employee cleaned Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed to be clean, sanitized and stored properly Corrected On-Site