PIESANOS PINTS & PIES

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored on cook line grill, 131F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with old food debris. Area around soda nozzles of wait station soda machine soiled with old food debris.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter stored in wait station time marked for EOD on 8/18. Manager placed proper time mark on butter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on shelf beneath kitchen prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to dish machine. Manager separated containers and put them on their side. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area hand washing sink. Manager placed hand washing sign at hand washing sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Area around soda nozzles of wait station soda machine.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over. Corrected On-Site

High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests. Observed two dead flies on windowsill along the front window. Manager removed flies and spoke to staff about cleaning Warning - From follow-up inspection 2025-08-04: Administrative complied Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in bar handwash sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for dishmachine

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( flip-top make table cooler bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching cheese in flip-top make table cooler. Manager removed scoop Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cookline lasagna at 45F, however the others were at 43. Manager advised that lasagna had been taken out of walk-in-cooler and stocked on cooking 30minutes earlier. Manager placed lasagna in walk-in-cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl with no handle used to dispense food ( Parmesan cheese). Employee removed bowl. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishement

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda machine nozzles are solid. ALSO, the bar soda gun was soiled. Staff then cleaned the soda gun. ***This item was Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed the large clear food pans were wet nested on the clean dish rack. These were then separated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the dough/sauce mixer, at the attachment point, has an accumulation of dried food debris. ALSO, the top of the dish wash machine is soiled.

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. Female employee at the bar area, cutting oranges for drinks with her bare hands, Inspector addressed situation, employee stopped and washed her hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, meatballs 110F, marinara sauce 100F and soup 120F, manager moved all items to stove to reheated to 165F, marinara sauce reached 169F. Corrective Action Taken

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. At the server station, milk no date marked, manager date marked 0710/22. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the three compartment sink, spatula inside sink, manager moved. 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. Three employees certifications.

Basic - Old food stuck to clean dishware/utensils. At the pizza station, stored spatula with old food debris, Manager moved to dish machine. Corrective Action Taken

Basic - Single-service articles improperly stored. At the dry storage area, to go containers box on floor, Manager moved off the floor. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Some containers stored on shelves.

Basic - Floor area(s) covered with standing water. On multiple area around kitchen,

Basic - Floor soiled/has accumulation of debris. Near mop sink area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers and walk-in cooler shelves heavily soiled, also cooling racks.

Basic - Single-service articles improperly stored. To go containers not inverted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, meat sauce 48°, manager moved to freezer, temperatures dropped to 43°. Corrected On-Site

Basic - Food stored on floor. In walk-in freezer, container with pasta on floor, Manager moved off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers gasket soiled, also walk-in cooler shelves