VESUVIO'S PIZZERIA

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. Employee dropped container in the ground- picked up container and then proceeded to handle clean containers and food without washing their handed educated operator- employee washed their hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At dry storage shelf hydrogen peroxide stored over canned food- operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled wiping cloth stored on cutting board- operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over ready to eat tomato sauce. Advised operator of proper storage. Operator stored correctly Corrected On-Site - From follow-up inspection 2025-04-18: Raw shell eggs stored over cut tomatoes Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, Raw beef stored over calamari. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At kitchen, glass cleaner stored on shelf with seasonings. Advised operator of proper chemical storage, Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: marinara (45F - Cooling) Per operator, sauce has been cooling since the evening of 4/11. Sauce was in a tightly rapped deep container. Educated operator on proper cooling methods. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: marinara (45F - Cooling) Per operator, sauce has been cooling since the evening of 4/11. Sauce was in a tightly rapped deep container. Educated operator on proper cooling methods. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lemon butter sauce (125F - Cooling) at 1:55 since 1:40 - 117F 2:20 Observed on counter in prep kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator added bags of ice to sauce. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary spray sanitizer. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled. Operator labeled properly. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and air vents soiled with dust in prep area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef Philly meat (not in commercial packaging) over French fries and cooked clams, reach in freezer by fryer station. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. Observed Marinara with no time mark. Per operator, marinara out of temperature control for 1 hour. Operator placed time stamp for remaining 3 hours. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket of thawed spinach in hand wash sink by back door. Operator removed bucket of spinach. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided at time of inspection. Per operator, going to purchase test kit today. Repeat Violation

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 house made Lasagna in freezer not date marked. Educated operator on proper date marking procedure for house made products kept in freezer for future service. Operator labeled properly. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle with degreaser not labeled hanging on rack by back door. Operator labeled properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over cooked eggplant in reach in freezer. Operator inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pizzas and Stromboli at 78F-80F(hot holding), per operator stored for approximately 1 hour. Operator provided time stamp. Operator states all items discarded after 4 hours. Sending Time as Public Health Control document to operator. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza make table: pizza sauce (49F - Cooling) at 1:25 since 12:45 - 49F at 1:40. At current rate of cooling product will not reach 41F within 4hours. Operator moved to freezer to quick chill.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided operator with chlorine test strips. 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. Observed house made Italian wedding soup with no date marking. Operator states made 4/25/23 at 12pm.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Observed Sugar in plastic container stored on floor. Operator elevated. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloths throughout prep kitchen. Operator replaced with clean wiping cloths. Recommended using single use wiping cloths. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed Container with sugar, not labeled in prep kitchen. Operator labeled. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At dry storage shelf in front of walk in cooler- nail polish and rubbing alcohol stored over empty plastic food pans- operator removed chemicals. Corrected On-Site

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. Milk opened Wednesday not date marked - at glass reach in cooler by three compartment sink- operator date marked. 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.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance- at cookline and area above three compartment.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking at flip top cooler pizza make station near front counter- educated operator- employee relocated to dinning room to finish drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline portioning salad dressing - no hair restraint- operator provided. Corrected On-Site

Basic - Food stored on floor. Box of chicken stored on floor in walk in freezer- operator moved off floor. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing dishes stored in sink at back door. Operator removed. Corrected On-Site

Basic - Chocolate and icing containers stored on floor in prep area. Operator placed on shelf. Corrected On-Site

High Priority - Container of medicine improperly stored. Kitchen storage shelf - antiseptic stored with cooking oil spray. Medicine relocated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Pink chemical. Spray bottle labeled. Corrected On-Site