VITTORIOS PIZZERIA AND RESTAURANT

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink evidenced by ice

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. 2 new hires. Operator has forms and will have employees sign Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator Corrective Action Taken

Basic - Equipment in poor repair. Torn gasket on freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over bread in walk in cooler Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw veal over onions in walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach 51f. and ham 47f. double panned in pizza cooler. Manager states it has been in cooler overnight

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 cannot be determined. Pie made 1 hour ago. Manager added time mark. 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.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is aware of machine not functioning properly and has work order in place. Will use 3CS until it is fixed.

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

Basic - Food storage container cracked.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Deserts at front counter in soda cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked marinara in walk in cooler. Manager threw away. 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. Reading 0ppm. Manager primed and rechecked at 100ppm Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 48 double panned in flip top cooler in service for 1 hour. Manager moved to walk in to rapid chill Corrective Action Taken

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 cannot be determined. Chef added time Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee drink in hand wash sink on cooks line. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna and chicken

Basic - Equipment in poor repair. Gaskets torn on bottom of 2 door cooler Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make top cooler across from freezers

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. 0 ppm. Will sanitize in triple sink till repaired

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. Heavy cream Corrected On-Site

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. Joseph Periahs

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets 2 door reach in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning. Under hood fan

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher Inspector emailed one Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets pizza make table Bottom of 2 door reach in freezer

High Priority - Dented/rusted cans present. See stop sale. 3lb can of black beans and tomatoes dented

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced cooked chicken found at 46°, removed from freezer 5 hours ago.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Reading 200++ppm, operator remade bucket bucket and now reading 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled

Intermediate - Handwash sink not accessible for employee use at all times. pressure washer in front of rear sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 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. Employee cell phone and keys on shelf over meatballs.

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

Basic - Food stored on floor. Sauce stored on floor in walk in cooler 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. Corrected On-Site

Basic - Stored food not covered. Sauce in walk in uncovered. 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 and printed. Corrected On-Site

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 printed for cashiers and delivery drivers with no Employee food handler training. 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. Containers of house made marinara sauce from Saturday. Manager date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bulk bleach spray bottle. Labeled. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Number #10 can used for utensils. Removed, sanitized and placed in clean container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler, ham 47/48f and cooked spinach 46/47 cold holding in containers above cold zone. Manager moved to cold section of cooler to facilitate 41f or below. Corrective Action Taken

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. Pizza at cook line shelf for 3 hours. Time marked. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Cook top area. Cleaned and sanitized. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Moved to shelve. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Knife handle touching sliced tomatoes. Corrected On-Site

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

Basic - Plates dried with a towel/cloth. Educated operator who will retrain dishwasher

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly observed

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made Saturday not date marked, today is Monday.

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

Basic - In-use spatula stored in cracks between pieces of equipment. 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. Handle of scoop in contact with sugar Corrected On-Site