PAZZA LUNA RESTAURANT

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. Observed manager touching prepared cut lettuce to used in the wrap that will not be cooked.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Operator has applied for a Change of Owner License and waiting approval.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over cooked meatballs in the Reach-in freezer.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no evidence of date marking throughout the restaurant for Food prepared in house and held for more than 24 hours.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils stored under the prep table has visible accumulation of flour and food debris while in storage. Advised operator to to clean and relocate.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed with the pizza oven and the stove exterior.

Basic - Reach-in cooler interior/shelves and gaskets have accumulation of soil residues throughout the kitchen.