BRACCIA PIZZERIA & RISTORANTE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meat scraps stored over fries in freezer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauce and strawberries. Corrected On-Site

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Training records missing training date and expiration date

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee breading shrimps while wearing a watch. Employee scooping ice while wearing a watch Corrected On-Site

Basic - Food stored on floor.Bulk floor kept on floor Corrected On-Site

Basic - Hole in or other damage to wall.Hole on wall over reach in coolers located in back storage

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle

Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White reach in freezer located in back storage have debris

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 operator handout Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cooks line Corrected On-Site

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 operator food employee reporting agreement Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by front door.Operator moved Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cooks line

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. Ran and tested dish machine twice, calibrated machine, ran again, tested 0 ppm

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust in kitchen

Basic - Floor tiles missing and/or in disrepair throughout the kitchen

Basic - Pizza shell food not covered or protected on line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw lamb stored over lettuce and raw beef stored over cheeses on reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sliced kept in reach in cooler by oven with temperature of 54F. Per manager they made a few orders with that ham.

Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging from oven handle. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over frozen vegetables mushrooms and fries

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. Raw chicken over pork

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. Heavy cream single small cooler Corrected On-Site

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/ Repeat Violation

Basic - Ceiling tile missing. In mop sink room Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table Corrected On-Site

Basic - Equipment in poor repair. Door on pizza cooler

Basic - Floor tiles missing and/or in disrepair. In kitchen Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets pizza cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, mozzarella cheese 49°; cut sausage 47°, other foods in cooler at proper temp, advised operator not to fill top cooler too high, moved to refrigeration for immediate temperature recovery, in cooler less than 4 hours Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Facility making pizza and holding in back for no more than 4 hours, gives out as samples, advised operator that pizza must be marked with time limit, then discarded after 4 hours, facility opened at noon and had just made pizza Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line heavily soiled

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, currently 5 employees working, (1) certified food manager for facility, manager is not working at time of inspection Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233, Juliana over a year no training, Isabella , about 5 months, no training, all employees must have food safety 60 days after hire date Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cooked pastas in storage bags not properly dated, several pans of food in coolers not dated

Basic - Ceiling/ceiling tile shows damage or is in disrepair, ceiling tile above cooks line is falling out/cracked and insulation is showing with small pieces blowing from air flow, advised person in charge that the pieces of insulation could come off and fall into food Ceiling tile missing by mop sink

Basic - Cutting board has cut marks and is no longer cleanable to boards on cooks line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in kitchen Repeat Violation

Basic - microwave has accumulation food debris