CASA DI PIZZA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. observed in walk-in cooler grass sausage over cheese and cleaned vegetables educated person in charge on safe refrigerator storage and email person in charge a copy of the handout. Person in charge removed raw sausage. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.observed in main kitchen area 2 employees with no hair restraint. Both employees put on hair restraint and washed hands. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed in main kitchen area over grill and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in back kitchen area can opener soiled with dried food debris.Person in charge cleaned can opener.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.observed in the walk-in cooler beef gravy date marked 9/26/25. Person in charge stated it was pulled from the freezer on 10/7/25 and Person in charge date marked accordingly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed in main kitchen area over fryer and grill hood filters soiled with grease. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.observed in main kitchen area microwave soiled with dried food particles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.Person in charge placed in sanitizer.

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. Observed dishwasher machine chlorine sanitizer at 0 ppm. Operator cleaned line , dish machine now at 100 ppm. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep without a hair restraint. Employee put on hat. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on under side of soda dispenser.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees water in reach in cooler on cooks line. Operator removed drinks 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. Wendy

Basic - Carbon dioxide tanks not adequately secured in back kitchen area. Person in charge secured tanks. Corrected On-Site

Basic - In-use knife stored in cracks between pieces of equipment in main kitchen area. Person in charge removed knife and placed in dish washer area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers and Grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Reach in cooler on cooks line cooked pork date marked 11/9/23. Person in charge stated they were prepared on 11/24/23. Person in charge removed old label and date marked the pork 11/24/23.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in dining room area on Fountain Beverage station ice shoot, soiled with mold like substance

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic beverage cups not properly air-dried - wet nesting in front bar area. Person in charge put glasses in dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line over grill and fryers hood filters soiled with grease.

Basic - Old labels stuck to food containers after cleaning. Observed in Reach in cooler on cooks line cooked pork date marked 11/9/23. Person in charge stated they were prepared on 11/24/23. Person in charge removed old label and date marked the pork 11/24/23. Corrective Action Taken

Basic - Cooked Chicken stored on floor in Walk in cooler. Person in charge removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Plastic beverage cups not properly air-dried - wet nesting in front bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef over cooked and washed produce. Educated Person in charge on cold holding food. Person in charge removed Beef. 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. Emailed Person in charge a copy.

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. Emailed Person in charge a copy. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Marinara stored on floor in Walk in cooler in main kitchen area. Educated Person in charge on cold food storage. Person in charge removed from floor. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper strength at over 200ppm. Educated Person in charge. Person in charge diluted and retested at 100ppm. 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. Observed dishwasher went from soiled end of dish machine to clean end of dish machine and started putting clean dishes away and failed to wash hands before putting clean dishes away. Stopped employee end educated employing on hand washing procedures. Employee put dishes in dish machine and washed hands. 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. Observed roast Beef and Pork in Walk in cooler in main kitchen area not date marked. Person in charge stated they were prepared on 11/4/22. Educated Person in charge on date marking. Person in charge date marked all product 11/4/22. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on employee preparing food across from fryers on cooks line. Employee put on beard guard and washed hands. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food on cooks line across from fryers in main kitchen area no hair restraint. Person in charge gave him a hat. Employee put on hat and washed hands. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed Reach in cooler shelves across from fryers rusted and pitted. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed Reach in cooler across from fryers shelves rusted and pitted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items in main kitchen area stored upright. Manager inverted. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw sausage over cooked meatballs and Raw ground beef over cooked ribs. Manager removed the raw sausage and raw ground beef. Corrected On-Site

Basic - Food stored on floor. Observed marinara and pickle bucket on floor in Walk in cooler . Manager removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood vents over fryers in main kitchen area .

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed Reach in cooler shelves across from fryers rusted and pitted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floors under fryers in main kitchen area.