PIEZONI 003

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken removed from container stored over pasta stuffed cheese shells and raw breaded chicken not original container stored over calamari in standing reach in freezer at cook line. Operator removed and stored correctly. Corrected On-Site Warning

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 TCS foods cooked from 4:30pm and held in cooler overnight greater than 41°F cook line chicken wings made 4:30pm held overnight in cooler (48F - Cold Holding); chicken breast (46F - Cold Holding); cooked pasta (48F - Cold Holding); chicken breaded Parmesan (48F - Cold Holding); raw shrimp (48F - Cold Holding); heavy whipped cream (48F - Cold Holding); raw pooled eggs (48F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods cooked from 4:30pm and held in cooler overnight greater than 41°F cook line chicken wings made 4:30pm held overnight in cooler (48F - Cold Holding); chicken breast (46F - Cold Holding); cooked pasta (48F - Cold Holding); chicken breaded Parmesan (48F - Cold Holding); raw shrimp (48F - Cold Holding); heavy whipped cream (48F - Cold Holding); raw pooled eggs (48F - Cold Holding) Warning

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. Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener with old food residue and mold like substance. Operator cleaned and sanitized blade. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use with garbage can in front of sink. Operator removed garbage can. Corrected On-Site Warning

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

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ditalini noodles for pasta fagioli soup prepared on April 2nd not date marked . Operator labeled noodles. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser bottle stored at front counter not labeled. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container, handle directly touching panko , sugar and flour . Operator removed and stored correctly. Corrected On-Site Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at bar area stored on top of canned pineapple juice. Operator discarded beverage. Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Working containers of flour, panko, removed from original container not identified by common name. Warning

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. Observed dish machine leaking, and not sanitizing properly. Discontinue use of dish machine and use 3 compartment sink.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee begin working after taking break without washing hands and resumed in making pizzas

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs, picked up raw chicken coat in whisked eggs , touch clean utensils without washing hands or changing gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee fail to wash hands before engaging in food preparation.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than 10-15 seconds.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee use bathroom and then engaged in handling equipment and utensils without washing hands.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee leave dish area touching dirty dishes and then proceeded to cut fresh romaine lettuce.

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 chicken wings (47F - Cold Holding); heavy cream (46F - Cold Holding); penne pasta (46F - Cold Holding); linguine (46F - Cold Holding) made from October 24th out of temperature for more than 4 hours.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (47F - Cold Holding); heavy cream (46F - Cold Holding); penne pasta (46F - Cold Holding); linguine (46F - Cold Holding) made from October 24th out of temperature for more than 4 hours.See Stop Sale.

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 - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles, can opener blade,with mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with garbage can in front of sink.. Operator removed garbage can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink being used as a dump sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strip to check sanitizing solution.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta made on October 23rd not dated.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle by pizza station.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to portion pasta at cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of mold like substance on equipment door handles and reach in cooler gaskets throughout kitchen area

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard use to line shelves with utensils

Basic - Ceiling tile missing. Observed ceiling tiles missing in kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on shelves at beverage area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food milk, half and half and Cesar salad stored in reach in cooler with foods being served to the public.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observe employee in food preparation wearing a watch.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in pizza area boxing pizza from oven without hair restraint and in salad preparation area not wear hair restraint.

Basic - Equipment in poor repair. Observed torn gaskets on reach in coolers throughout kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed container of marinated chicken in container in walk in stored on floor.

Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed food contact surface at cook line not sanitized with working with raw chicken, ready to eat meat balls,

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on side of splash guard of reach in drawers at kitchen area and on oven handles in kitchen area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of spoon touching pasta in reach in coolers.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed floors throughout kitchen salad, dish area, cooks line, under equipments with heavy grease buildup, mold like substance, and food debris.

Basic - Observed Wet mop not stored in a manner to allow the mop to dry.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed leaf lettuce not washed before cutting.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean silverware spoons and forks stored with food contact surface facing up wards.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items to go boxes throughout shelves not inverted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution, no sanitizing solution set up in any food preparation areas.

Basic - Working containers of powdered sugar, flour removed from original container not identified by common name.