IL PRIMO PIZZA & WINGS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fryer station reach-in cooler, house made blue cheese dressing (57F - Cold Holding); house made buttermilk ranch (55F - Cold Holding) for 1 hour per operator. Discussed implementing use of time as a public health control for high volume items, plan already in place.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over fryer.

Intermediate - Food being cooled by nonapproved method. In walk-in cooler, observed housemade tomato sauce and housemade buttermilk ranch cooling in large, covered plastic containers.

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled in far end bar area.

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/ 5 employees present in kitchen handling food, no certified food managerAÂ present.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler and under prep stations, employees food, drinks and personal belongings stored with food or clean utensils. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic bag covering hose bibb over sink next to ice machine with mold-like substance or slime. Gaskets on tall silver reach-in freezer by fryer soiled.

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. Housemade pizza sauce and cooked chicken wings held using time, no marking of time as indicated in written plan, out for 1 hour per operator. Discussed with operator options to track time for items held at room temperature. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing under handwash sink at entrance to coo line by pizza oven. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen employee cell phones, bags, foods, drinks and other personal items stored over food prep and storage areas. Spoke with operator about designing a specific area of kitchen for all employee belongings.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed non slip mat in ferrying part of triple sink heavily worn, soiled, not designed to be easily cleaned.

Basic - Floor tiles missing and/or in disrepair. In walk-in cooler, by back door.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler housemade tomato sauce (57F - Cooling, ambient) per operator for 6 hours.

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. Cooked chicken wings per operator out for 50 minutes, per plan on four hour hold time, not marked on chart. Operator updated the chart with time mark. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler housemade tomato sauce (57F - Cooling, ambient) per operator for 6 hours.

Basic - Cove molding at floor/wall juncture broken/missing under front of kitchen handwash sink. Repeat 3/28/2023.

Basic - Usage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed employee using power drill with a whisk attached to mix wing sauce. Discussed with operator need for food grade tools and equipment for use in kitchen. Operator discontinued using drill. Corrected On-Site

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing under front of kitchen handwash sink. Repeat 3/28/2023. Repeat Violation Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple cracked tiles with pieces missing throughout main kitchen and walk-in cooler. Repeat 3/28/2023. Repeat Violation Warning - From follow-up inspection 2024-02-13: Time Extended

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 - Handwash sink does not have enough water pressure to properly wash hands. Men's restroom.

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.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's accessible restroom stall.

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

Basic - Floor and wall junctures not coved underneath hand wash sink at cook line.

Basic - Floor tiles missing and/or in disrepair underneath mop sink near back kitchen exit.

Basic - Ice buildup in reach-in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade covered with food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with dust like particles on them.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at Pizza making station.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign in women's restroom.

High Priority - Toxic substance/chemical improperly stored by food in bar Corrected On-Site

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

Intermediate - Water pressure lacking at fixtures that require the use of water. No cold water pressure at handsink by fryers

Basic - Hole in or other damage to wall under handsink by fryers

Basic - Light shield damaged/in disrepair. Light shield missing in dry storage area