STEFANOS PIZZA & PASTA

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles stored over triple sink at time of inspection.

Basic - Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks in dry storage not secured at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting boards stored on prep table is grooved at time of inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked plastic food containers stored of shelves at time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored on shelf with bread. Employee removed container to separate shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1st temp at 3:40pm mozzarella cheese (60F - Cold Holding). Employee moved item to reach in freezer for rapid cooling. mozzarella cheese 2nd temp 4:15pm (55F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards throughout kitchen stained with old food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing blue liquid on shelf above 3 compartment sink, per employee it is degreaser. Employee labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in front of house soiled with black mold-like substance

Basic - Bowl or other container with no handle used to dispense food. Observed portion cup used for dispensing yeast in reach in cooler next to mixer. Observed portion cup inside of container of salt underneath prep table. Employee removed. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not secured in dry foods storage in back of house.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards throughout kitchen with cut marks and no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table with steam table, employee removed. 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. Observed employee aprons in shelf with water and dry pasta in dry foods storage area in back of house. Observed employee speaker on prep table with pizza pans underneath. Observed employee keys on top of reach in cooler. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in back near grill soiled with grease and old food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer in no reach in coolers throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters, observed old food debris and grease underneath grill equipment. Observed soiled food debris and grease on the sides of kitchen equipment.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves with rust in reach in cooler that holds pizza toppings across from pizza oven. Repeat Violation

High Priority - Observed a large bag of cat food stored on prep table next to large bags of flour in back kitchen area Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cheese pizza sitting out at room temperature 81. 30 mins to go for 4 hours out per Person In Charge. Discussed using time as a public health control form Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Todd Little Manager

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

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle with toxic chemicals stored on shelf with seasonings in back kitchen area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee eating in a food preparation or other restricted area. Observed operator drinking while portioning cooked pasta in bags. Discussed proper food preparation and handling with manager and operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal jacket on prep table near hand sink in back kitchen area Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass reach-in-cooler in back kitchen area

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. Observed operator using bare hands on burger bun. Discussed proper handling of ready to eat foods, employee health policy, Big 6 Foodborne Illnesses. Corrective Action Taken

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across from stove.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in glass reach-in-cooler

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

Basic - Food stored on floor. Boxes of cooking oil on floor in kitchen area

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

Basic - Single-service articles not stored inverted or protected from contamination. Observed large box of to go containers stored on floor in dry storage area