MORELLI’S PIZZA AND SUBS

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes then continued to prep food without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee sliced sandwich in half while holding one side with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw sausage on shelf over cheese and salami in reach in cooler. Also, opened case of raw beef and chicken on shelf over ready to eat foods in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in pizza make table: chicken (64F - Cold Holding); sausage (62F - Cold Holding); meatballs (60F - Cold Holding); sauce (61F - Cold Holding) Operator stated items were placed in unit within the last couple hours and began moving products to different unit Corrective Action Taken Warning

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. Artichokes, cheesecake and boiled eggs from yesterday and two days prior with no date mark.

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 not accessible for employee use at all times. Slicer stored in front of sink in ware wash area.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time as a Public Health Control (TPHC) for pizza and has no documentation.

Intermediate - Nonfood-grade basting brush used in food. Paint brush being used for oil.

Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer is 120F and above meat thermometer and not able to measure cold food temperatures.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on wood and ceiling over pizza oven.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several pans and bowls on shelf over cooking equipment.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigerated pizza make table has an ambient temperature of 60F. Unit doors are not staying fully closed when not in use. Thermostat is set to cool rather than cold. All Time/Tempurature Control for Safety food moved from unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over desserts in reach in cooler near ware wash area. Operator moved. Corrected On-Site

Basic - In-use spatulas stored in cracks between pieces of equipment. Scraper between wall and make table. Spatulas between box of foil and prep table.

Basic - No copy of latest inspection report available.

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Paper towels on shelf with curtain in restroom

Basic - Wiping cloth sanitizing solution stored on the floor. One green bucket in warewash area,