PIZZITALIA'S NY PIZZERIA

High Priority - Raw animal food stored over or with unwashed produce. A container of raw pork stored over whole tomatoes and other unwashed produce in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach-in cooler on cook line: raw shrimp 47 F, cooked penne 46 F. Operator voluntarily discarded items at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on salad reach-in cooler. Can opener blade soiled with food debris. Employee took out to clean. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. A prep table blocked handwash sink at corner of cook line. Operator removed prep table at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks and 1 server working at time of inspection. Manager arrived during inspection. Corrected On-Site

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. 2 employees in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 2 containers of lasagna in walk-in cooler. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Men's restroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. 2 of 3 employees working in kitchen. Repeat Violation

Basic - Food stored on floor. Cooking oil on floor. Employee moved to shelf. 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. Scoop in flour bin at dry storage room.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.

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. Ran dish machine and tested 0ppm. Sanitation solution bucket was empty, employee replaced with full bucket of chlorine, ran dish machine again, test 100ppm at time of inspection. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled car opener and cleaning chemical, then handled flour and other food items without wash hands first. Discussed proper handwashing techniques with employee.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread and cooked eggplant, also raw chicken and raw beef stored over bread pudding and sauce in walk-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by prep table at end of the cook line by large pizza oven. Employee moved table away from hand wash sink at time of inspection. 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. Cooked eggplant, cooked meatball and various cooked food in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored over the prep tables in kitchen. Employee moved to proper storage area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

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

Basic - Food storage container/container lid cracked or broken. Observed a cracked container holding food in reach-in cooler. Employee replaced with clean container and discarded cracked container at time of inspection. Corrected On-Site

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

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

Basic - Stored food not covered. Cooked meatball, bread pudding and various cooked food not covered in walk-in cooler.