PIOLA RESTAURANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Smoked salmon; (69F - Cold Holding)Marinara sauce; (64F - Cold Holding)Cut Cherry tomatoes; Meat Sauce (65F - Cold Holding); Alfredo sauce (65F - Cold Holding); Cheese (46F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked salmon; (69F - Cold Holding)Marinara sauce; (64F - Cold Holding)Cut Cherry tomatoes; Meat Sauce (65F - Cold Holding); Alfredo sauce (65F - Cold Holding); Cheese (46F - Cold Holding) Food items not prepped or portioned today. Repeat Violation Admin Complaint

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 arrived during inspection Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved drinks bottle to bottom shelf Corrected On-Site

Basic - Food stored on floor. Observed carton boxes of tomatoes on kitchen floor Employee Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air Double drawers cooler under prep Table in cook line - ; Cooked Ziti (79F - Cold Holding); Cooked Spaghetti (78F - Cold Holding), Per cook food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air Double drawers cooler under prep Table in cook line- ; Cooked Ziti (79F - Cold Holding); Cooked Spaghetti (78F - Cold Holding), Per cook food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop Sale Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled. Cleaned during inspection. Corrected On-Site Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink In kitchen. Replaced during inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelet. Warning

Basic - Gasket in Beverage Air double drawers in cook line torn. Repeat Violation Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 shield missing in kitchen. Repeat Violation Warning

Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Double Drawers- ; Cooked Ziti (55F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See Stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal and proceeded to grab a clean container and touched containers of cooked foods without removing gloves nor washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Double Drawers- ; Cooked Ziti (55F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See Stop sale

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam Table- Lentil Soup (128F - Reheating); Meatballs (127F - Reheating). Per cook food items in unit less than 2 hours. Cook reheating. Corrective Action Taken

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

Basic - 1) Bag of carrots stored on floor in walk in cooler. 2) Cases of cooked clams stored on floor in walk in cooler. Employee elevated. Corrected On-Site

Basic - Gasket in Continental reach in cooler under cook line flip top torn.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 shield missing in kitchen. Repeat Violation

Basic - Walk in cooler floor not in good condition.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to make a salad for a customer without washing hands first. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

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. Employee touched lettuce and croutons with bare hands to make salad for customer. Salad discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. / Fryer- ; Cooked chicken (112-120F - Hot Holding) Per cook food items in unit less than 2 hours. Chef reheated. Corrective Action Taken

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

Intermediate - No soap provided at handwash sinks in kitchen and pizza station. Manager replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled sanitizer bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of flour on rack at entrance door of kitchen. Employee removed. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 light shield missing in kitchen. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to handle a clean plate without first washing hands. He immediately washed hands after. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air lowboy in hallway-; Milk (49-50F - Cold Holding). Per manager food item in unit less than4 hours. Manager moved to glass reach in to quick chill. 2) Pizza station- ; Cut tomatoes (49-50F - Cold Holding) Per Manager food item in unit less than 4 hours from glass reach in. Item not prepared or portioned today. Observed pan shorter than the rest. Manager moved to a deeper pan. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200 ppm. Chef remade to 100 ppm. 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.

Intermediate - Handwash sink not accessible for employee use at all times. Hand-washing sink blocked with trays utensils and lids in kitchen. Manager removed. Corrected On-Site

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

Basic - Bags of ice stored on floor in walk in freezer Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of cheese. Chef removed. Corrected On-Site

Basic - Ceiling tiles/ ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic - Ceiling tile missing. 1 tile in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven handle. Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris.. Ameritav range.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf next to Atosa double doors reach in soiled with dust. Manager cleaned during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Clean containers on shelf above triples sink. Employee removed and re washed. Corrected On-Site

Basic - Stored food not covered. Container of Lasagna in Atosa refrigerator entrance of kitchen. Containers of flour and salt not covered on lower shelf entrance of kitchen.Manager covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen spinach thawed in stating water next to triple sink. Employee removed water and used immediately. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw octopus stored above container of bean sprouts in Atosa 2 doors reach in. Manager inverted. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of cheese in flip top across from stove. Chef removed. Corrected On-Site Repeat Violation

Basic - Containers of oil stored on floor in kitchen by triple sink. Employee elevated. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket in double drawers across from stove in kitchen torn.

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Quinoa (46-48F - Cold Holding 2) Lowboy 2 drawer- ; Cooked pasta (45-46F - Cold Holding); Cooked mushrooms (47F - Cold Holding). Per Manager food items in unit less than 4 hours from walk in cooler. Manager moved to walk in cooler to quick Chill. Corrective Action Taken Warning - From follow-up inspection 2022-12-15: No TCS. Unit not fixed. Time Extended

Intermediate - - From initial inspection : 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. Melissa certification expired. Warning - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer to door. Warning - From follow-up inspection 2021-12-09: Some Ice build up behind walk in freezer door. Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles soiled with dust in cook line. Warning - From follow-up inspection 2021-07-14: Needs cleaning Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn or disrepair in reach in cooler in pizza station. Warning - From follow-up inspection 2021-07-14: Time Extended