SCHIANO PIZZA

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled with dust at front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with dust over drink cooler at front counter and at back of kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham temping at 57F. Per operator ham was out less than an hour. Advised operator to refrigerate to bring down temperature. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored directly on top of flour. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on front line.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at the back of kitchen blocked with a mop bucket. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance (glass cleaner) with no label.

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple C02 Tanks not chained together or to a fixed structure at the back of kitchen.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engage in food prep without hat or hair restraint. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In-use tongs stored on handle at front of the kitchen. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwashing sink on front line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade moderately soiled with black substance.

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. Cut cooked chicken breast in freezer.

Basic - Bowl or other container with no handle used to dispense food. Facility using plastic cup to scoop Corrected On-Site

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Personal can of altoids in box with food wrap.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at 3 bin sink moderately soiled.

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. New employees except Debrah. Her proof is available.

Basic - Cove molding at floor/wall juncture broken/missing. Mop sink area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink at front counter soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 300 ppm, advised to discard and remix for 50-00 ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by mixer, please move mop bucket to unblock.

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.

Basic - Equipment in poor repair. Double door freezer gasket by office, ripped.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Spaces as filters need correct positioning.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Oppm- 100 ppm Corrected On-Site

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. Per employee food place less than 1 hour Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 pm

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 - 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/

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cups with soda next to stove

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee lunch box in walk-in cooler

Basic - Floor soiled/has accumulation of debris. - behind/ under ice machine

Basic - Food storage container/container lid cracked or broken. Dough trays cracked and with holes

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler shelves with old food encrusted

Basic - Reach-in cooler / freezer front area interior/shelves have accumulation of soil residues.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Oppm -50 ppmCorrected On-Site** Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rafael 2015

Intermediate - No probe thermometer provided to measure temperature of food products.

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 - Accumulation of black/green mold-like substance in the interior of the ice machine and bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wall soiled with accumulated black debris in dishwashing area.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep table next walk in cooler

Basic - Floor tiles missing and/or in disrepair. Tiles under 3 bay sink wall are in disrepair

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Employee applied hand antiseptic in place of washing hands as required.

Intermediate - Food-contact surface soiled with old food debris. Slicer in kitchen preparation area and microwave in kitchen preparation area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.- t-shirt and hat Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.- food employee wearing watch

Basic - Equipment in poor repair.- gasket of pizza cooler loose

Basic - Hole in or other damage to wall.- tiles missing on pink wall in prep

Basic - In-use tongs stored on handle between uses.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.- pizza cooler

Basic - Single-service articles improperly stored.- box of pizza boxes on floor.