VANNUCCHI BROTHERS PIZZERIA

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10ppm. Employee corrected to 100ppm chlorine. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025 Operator renewed during inspection. Confirmed with new details. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cutting board at side fliptop unit, under no temperature/time control, fresh garlic herb oil (68F - Cold Holding). Not prepared or portioned today. Per manager out of cooler less than 1 hour. Manager returned to cooler to chill and cold hold. Corrective Action Taken

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 lasagna in mini fliptop cooled not date marked when removed from freezer. Per employee out of freezer two days. Employee marked containers to use within 3 days. 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 lasagna in reach in freezer not date marked when prepared. Employee added date to boxes. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles by front box rack. Manager labeled as glass cleaner and degreaser.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets around doors of reach in freezer have mold like buildup.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelving inside fliptop units at pizza and side station soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat mushrooms, ham in 2 door stainless reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dust. Observed on shelving above pizza line Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at all reach in coolers in establishment

Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under three compartment sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza Station- ; Chickpeas (39-50F - Cold Holding) Per Manager food item in Unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Manager moved overfilled portion to reach in cooler to quick chill. Corrective Action Taken

Intermediate - Can opener soiled with food debris, mold-like substance .

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection.

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

Basic - Floor soiled/has accumulation of debris.. Floor soiled with grease and foods debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime and dust. 1) Hood filter soiled 2) Cooked Pizza Racks soiled 3) Shelvings throughout kitchen soiled 4) Bottom shelves of double doors reach in cooler soiled 5) Flip tops gasket soiled front counter and kitchen. Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Double doors reach in freezer next to reach in cooler in kitchen. Repeat Violation

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled cloths stored on floors front counter and kitchen. Manager removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls all throughout kitchen soiled Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at salad line hand wash sink. Operator refilled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing orange substance at front counter not labeled. Operator labeled Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at side flip top cooler, salad line flip top. Shelving above salad line soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top soiled. Operator started to clean and sanitize at time of inspection Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at pizza line flip top

Basic - Wall soiled with accumulated dust. Observed at triple sink Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed under triple sink

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 2:48 p.m. no time mark on pizza held using time as a public health control. Per operator, pizza cooked at 12:10 p.m. Operator correctly time marked pizza. Corrected On-Site

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. A copy has been emailed to the operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed cutting board soiled with brown like substance. -Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink block with garbage container.

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training certification expired on 10/15/2023

Intermediate - Spray bottle containing toxic substance not labeled. Observed several unlabeled spray bottles with cleaning chemicals at front line. Operator label. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top cooler and prep table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with accumulation of old food residue.

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen soiled with accumulation of old food residue.

High Priority - Toxic substance/chemical improperly stored. At the front counter, two bottles of chemicals stored on the shelf with paper towels and soda. The bottles were removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the front counter, there were two spray bottles of glass cleaner and general cleaner unlabeled. The bottles were labeled by an employee Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen pizza station prep table- observed employee cellphone on cutting board. Employee removed cellphone. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven door handle- observed tongs on oven door handle. Employee removed tongs. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen pizza station and dry storage area- observed containers of flour and sugar with no labeling.

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. sausage (51F - Cold Holding); lasagna (50F).. Items was dated Sunday 09/18/2022. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (51F - Cold Holding); lasagna (50F).. Items was dated Sunday 09/18/2022. See Stop Sale.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed hand washing sink being blocked by trash can.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at Main kitchen reach in cooler and freezer.

Basic - Clean utensils stored between equipment and wall. Main kitchen cold holding units- observed chef knives being stored in between cold holding units.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach cooler- observed employee Snapple tea inside reach in cooler.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the pizza station, pizza sauce (49-50 - Cold Holding). Observed the sauce sitting out of refrigeration on the map table top. Per the manager the sauce had been out for approximately 30 minutes. Sauce returned to the lower portion of the cooler to quick chill. Corrective Action Taken Warning - From follow-up inspection 2022-03-14: Pizza sauce - 57°F. Per the manager the sauce had been out for approximately 1 hour. Sauce moved to alternate refrigeration to quick-chill. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraint. Employee acquired hair restraints. Repeat Violation Warning - From follow-up inspection 2022-03-14: Same. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 10ppm. Manager remade at 50ppm. Corrected On-Site

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. Observed in the salad cooler, chicken wings (45-48°F - Cold Holding). Per the manager the chicken wings were in the cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the salad cooler, chicken wings (45-48°F - Cold Holding). Per the manager the chicken wings were in the cooler overnight. Sees top sale.

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. Observed pizza by the slice not time marked. Per the manager the items were prepared at 1pm. Manager added time mark. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottle of water on a prep table cutting board that an employee picked up and drank out of. Manager removed bottle and instructed employee to wash hands. Observed employee do so. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone next to a prep table where cooked pizza was resting. Manager removed cell phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 kitchen employees with no hair restraint.

Basic - Floor soiled/has accumulation of debris under pizza oven. Also observed excessive soil and debris under the dry storage shelves at the back door.

Basic - No handwashing sign provided at a hand sink used by food employees at the front counter. Provided sign and manager hung sign. Corrected On-Site

Basic - Open dumpster lid. Manager closed lid. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust from then left of the hand sink in the kitchen, above the prep table, and above the 3 compartment sink.