MUZZARELLA PIZZA & ITALIAN KITCHEN

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eat food while on the line after educating about eating on the line,employee scooped salt to put in water.Educated employees

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at soda boxes at back of kitchen

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines

Basic - Employee eating while preparing food. Observed employee eating while working on the line. Educated operator

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At walk in cooler employee food items with food being served to public. Operator segregated Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee pink bag stored on shelf with dough containers at stock room

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

High Priority - Non-food grade paper/paper towel used as liner for food container. Cut basil lined with paper towels at reach in cooler across from cooking elements

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw calamari stored over soup and sauces at walk in cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put raw chicken on skillet with gloves on and go to hand wash sink and wash hands with gloves on. Educated operator who educated employee Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines

Basic - Carbon dioxide/helium tanks not adequately secured. Two large propane tanks to the left of back door not chained

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups,straws and single serve wrapped utensils stored under paper towel dispenser at front counter Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon at reach in cooler on cooks line

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. Nine clams at reach in cooler across from cooking elements

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water on top of pizza table.Educated operator

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking out of glass

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located at back of kitchen

Basic - Food not stored at least 6 inches off of the floor. Pizza sauce in container stored directly on floor at walk in cooler Bag of flour and pizza boxes stored directly on floor by exit door

Basic - Time/temperature control for safety food thawed in an improper manner. Prosciutto thawing on top of reach in cooler

Basic - Carbon dioxide/helium tanks not adequately secured.Kept by mop sink area. Repeat Violation

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale.Dead clams , open shells.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open cup kept on reach in cooler across from stove.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor.Oil, tomato purée kept on dry storage. Waters and chocolate milk kept in walk in cooler. Ask employee to thaw under cold running water. Corrective Action Taken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.To go containers and lids on cook line. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner.Wings been thawed at room temperature .

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 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Educated Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook Corrected On-Site

Basic - Equipment in poor repair. Gaskets walk in cooler door

Basic - Food stored on floor. Water walk in cooler Corrected On-Site

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in freezer door Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans, di pomodora 6lbs 6 oz.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut ham and cut sausage 50f. All other temps in same cooler at 39-41f.

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. Pizza slices

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

Intermediate - Handwash sink used for purposes other than handwashing. Front counter sink used as a dump sink.

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. No proof for new employee.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Employee eating while preparing food. Coffee over prep cooler.

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

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 90 f.

Basic - No copy of latest inspection report available.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Equipment in poor repair. Gaskets on prep cooler.