CAPRI PIZZA & PASTA

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above unwashed tomatoes in walk in cooler, operator moved the chicken to bottom shelf

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced cooked sausage no date mark over 24 hours. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin interior soiled and black mold like substance build

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gasket in reach in cooler in cook line soiled and black mold like substance buildup

Basic - Stored food not covered. Pizza sauce in container not covered in walk in cooler,operator covered with lid

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 50-100 ppm rested to 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to flat top grill main cook line Cold holding: provolone 45F cut ham 47F employee moved to freezer 2nd temps all to 43F 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 pizzas on line owner determined time and placed time marks Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Red bucket above 50-100ppm retested to 50 ppm 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. cook chicken wings mozzarella cheese deli meats walk in cooler Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired international food service executives 5-24-25 both expiration date.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine bin

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

Basic - Equipment in poor repair. Both Chest frozen lids in disrepair.

Basic - In-use tongs stored on equipment handle between uses. Tongs on cart by oven.

High Priority - Container of medicine improperly stored.ibuprofen stored above reach in cooler

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Nonfood-grade bags used in direct contact with food. Breads in take out bags. Walk in cooler

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. Pizzas not time marked manager determined time and marked pizza Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Red bucket by dry storage. Above 50 ppm 100 ppm discussed with management the importance of sanitizer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark on cheese shredded. Deli cut ham

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta lasagna reach in cooler across from flat top grill not dated made previous day Walk in cooler cook meatballs cook sausage cook lasagna.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute on soft drink machine at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on gaskets in pizza flip top unit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter, employee placed towel in sanitizer solution. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ladies room.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken wings, pasta and sausage in walk in cooler not date marked. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior plastic guard of ice machine has mold like growth Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on rear prep table near slicer. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen area preparing food with no hair restraint Repeat Violation

Basic - Equipment in poor repair. Chest freezer in rear prep area in poor condition, lid rusted/damaged

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -door handles and gaskets of pizza prep cooler soiled -walk in cooler shelves soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in rear prep area in still water. Operator turned water on Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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 . On multiple pizzas operator was able to identify time 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 by email Corrective Action Taken

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 by email. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna cooked noodles reach in cooler not dated. Operator placed date on noodles. Walk in cooler: Cooked chicken wings cooked lasagna cook sausage Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.

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

Basic - Hole in or other damage to wall. In woman's bathroom by toilet.

Basic - Single-service articles improperly stored. Stored on floor. Operator removed from floor Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces walk in cooler. Operator corrected to proper storage. 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 and the time removed from temperature control.on pizza slices operator determined time at 11:00 am

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 123 f cooked sausage 119 f operator placed on stove both to 165 f Hot holding: Italian wedding soup 86 f Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and cooked noodles not dated reach in cooler silver door. Operator dated cooked noodles walk in cooler cut ham turkey and tuna salad Corrective Action Taken

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

Basic - Equipment in poor repair. Reach in cooler gasket torn in reach in cooler b ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled Reach in freezer gasket soiled by dining room .

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler. Unwashed onions over ready to eat pepperoni.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On reach in make table cutting board

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.fresh garlic in oil, operator accidentally left out from day before, operator discarded see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 70f

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is properly holding pizzas with 4 hour time mark, but does not have the paperwork with him.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not date marked, pasta, lettuce,cut tomato, lasagna

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in freezer by chest freezer in disrepair. Lid not sitting properly

Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen, cooler gaskets.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wood food-contact surface not properly sealed. Legs on table in kitchen.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink at 200ppm chlorine. Employee drained sink to remake. Recheck 100ppm. Corrected On-Site

Intermediate - No soap provided at handwash sink by triple sink. Manager placed soap at sink. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Hole in or other damage to wall in women's bathroom. Floor tile missing in women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets.

Basic - Walk-in cooler shelves with rust that has pitted the surface.