LITTLE ITALIAN PIZZA INC

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, black trash bags used to store cooked rolls.

Basic - Food stored on floor. In walk in cooler, food stored less than 6 inches from floor.

Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on oven. Door handle. Operator removed.

Basic - Single-service articles not stored inverted or protected from contamination. At salad station, to go containers not stored inverted to protect from contamination

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, homemade tomato sauce (46 50F - Cooling). Operator stated not prepped or cooked today See stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line. Raw chicken above ready to eat. Employee moved chicken to bottom shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, homemade tomato sauce (46 50F - Cooling). Operator stated no prepped or cooled today. See stop sale

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser by walk in cooler not labeled with common name. Operator labeled bottles Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. At pizza station, door handles soiled with food debris

Basic - In-use ice scoop stored on soiled surface between uses. By walk in freezer, ice scoop stored on top of soiled ice machine. Operator put ice scoop in clean container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator washed can opener Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen, in labeled spray bottle with windex. Operator labeled. Corrected On-Site

Basic - Food stored on floor. In walk in freezer, container of chicken stored on floor. Operator moved to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad slide top reach in; sliced provolone (58°F - Cold Holding); cannoli filling (56°F - Cold Holding). Operator stated items not prepped or portioned today, being held in cooler 1 hour, moved to walk-in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed vegetable peeler in hand wash sink. Operator discussed with employee and took vegetable peeler to triple sink to be washed, rinsed and sanitized.

Basic - Food not stored at least 6 inches off of the floor. At walk-in freezer; containers of raw chicken stored on sheet trays on floor. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed carrots and celery stored above ready to eat cheese and ham. Operator reversed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line; Sanitizer Bucket (Chlorine 0ppm). Operator added bleach to chlorine 50ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed medicines stored on shelf above flip top cooler next to front counter. Operator removed and properly stored medicines. 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. Emailed vomit cleanup procedures to operator. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced cheese (46°F - ambient cooling); sliced ham (46°F - ambient cooling) at 11:30am, checked at 1:50pm. 46°F at 2:20pm. Sliced cheese and ham were stored in ziploc bags in flip top cooler at salad station. Reviewed proper cooling procedures with operator. Operator stored foods in walk in freezer to bring down to temperature. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board heavily grooves stored at flip top cooler in front of cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep table next to cook line and on prep table next to cook line. Employee removed water bottles and properly stored. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed veal and chicken contained stored on sheet pans in walk in cooler and walk in freezer. Operator moved and properly stored foods. Corrected On-Site

Basic - In-use bench scraper stored in cracks between pieces of equipment. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over soups in walk in freezer. Food not commercially packaged. Operate removed. 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. Pizza slices at front counter. Operator set timer. Corrective Action Taken

Basic - Food stored on floor. Clams on floor walk in freezer.

High Priority - Toxic substance/chemical improperly stored. Degreaser stored over single use gloves. Chemical moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs sliced 49°, Diced ham 50° in top of make table at pizza station cooler for 2 hours with flip top cooler open. Employee moved to walk in cooler and will keep top of make table closed. Corrective Action Taken

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. Pizza at front counter display case without time marks. Manager set timer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance. 2 cutting boards at prep area.

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. Inspector will recheck at next inspection.

Basic - Nonfood-contact surface soiled with door debris/soil reside. Mixer head and top of mixer machine. Both cleaned and sanitized. Corrected On-Site