D'FONTANA PIZZA

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. Sanitizer solution in kitchen tested at 200++ppm chlorine. Operator remade solution to 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training available for Barbara B.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available for some employees. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top, around/inside chute and edge of deflector plate with black mold-like substance.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in Parmesan cheese on kitchen counter. Operator removed soufflé cup. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Walk in cooler fan guards are soiled.

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. Sanitizer bucket in kitchen tested at 200++ppm chlorine. Employee remade solution to 100ppm chlorine. 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. Provided operator DBPR HR 5030-104. Corrected On-Site Repeat Violation

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. Provided and discussed DBPR Form HR 5030-103 with operator.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid under three compartment sink at front counter. Employee labeled during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on dry storage shelving above dry basil. Operator moved to proper storage. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water between/inside of plastic cups at soda machine at front counter. Also, observed employee drying pan with dry wiping cloth and pan was not allowed to air-dry. Spoke with employee on proper procedures. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs on oven door handle. Operator moved to proper storage. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container of parmesan cheese at prep table with soufflé cup used as a scoop.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer on cook line observed, spaghetti sauce (113F - Hot Holding). Operator stated sauce was reheated 10 minutes prior to temperature and placed back on stove. Observed second temp at 203F. 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. Observed no written cleanup procedures available. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink near office with multiple cans stored in sink. Operator removed cans during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In walk-in cooler observed employee drink stored over produce. Drink was moved to bottom shelf during inspection. On cook line observed employee drink Sioux lid stored next to utensils on prep table. Operator moved drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On top of salad reach-in cooler observed employee cell phone stored on stack of plastic lids. Operator moved phone during inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed medicine stored on shelf above reach-in cooler across from pizza oven. Employee removed medication during inspection. 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. In walk-in freezer observed sliced bacon portions stored over multiple ready to eat items. Operator moved bacon during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dicer stored as clean on bottom shelf of prep table with food debris on blades. Operator cleaned dicer during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink next to pizza oven. Employee stocked towels during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. In walk-in cooler observed employee drink and partially eaten piece of cake stored over produce for customers. Employee moved items to bottom shelf during inspection. Corrected On-Site

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. Multiple food contact containers ran through dish machine reading 0ppm, operator set up triple sink, reading 50ppm, and began to sanitize food contact surfaces. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple food contact containers ran through dish machine reading 0ppm, operator set up triple sink, reading 50ppm, and began to sanitize food contact surfaces. Corrective Action Taken

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee quickly washed rinsed and dunked pitcher into sanitizer of triple sink at front counter, employee placed pitcher back in sanitizer compartment for over 7 seconds. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Fan guard closest to door of walk in cooler. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon, removed from original packaging, stored over bags of mixed vegetables in walk in freezer, manager rearranged during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food in vegetable chopper in prep area, manager removed to be cleaned, Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. At front counter, employee corrected during inspection. Corrected On-Site