ALFA PIZZERIA AND RESTAURANT

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. Dishwasher (Chlorine 0ppm) Operator placed new bucket of chlorine sanitizer, rechecked 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked chicken wings at flip top cooler. Raw shaved beef not in commercial packaging over broccoli at reach in freezer. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (71F - Cold Holding) Observed on counter at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed Bucket of silverware in hand sink by triple sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water, rechecked 100ppm chlorine sanitizer. Corrected On-Site

Intermediate - No soap provided at handwash sink. At the warehouse washing hand wash sink. The battery needs to be replaced.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. At the bar hand wash sink, a squirt bottle of soap was not labeled. The bottle was labeled during the inspection Corrected On-Site

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

High Priority - Employee dried hands on towel after washing. Employee came back into kitchen from the outside, washed hands and dried his hands with a towel. Then proceeded to place pizza in Pizza oven. Employee went to wash hands properly. Corrected On-Site

Basic - Calamari and onions stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site

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. 0 ppm sanitizer container empty. Operator replaced container 75ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg wash over cooked chicken wings in reach in cooler at cook line. Operator removed egg wash. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poked pasta 70F in front of steam table for less than three hours. Operator placed in refrigerator for cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. heavy cream 2:45 (54F - Cooling); heavy cream 3:30 (54F - Cooling) cream in a closed , deep container for more than 4 hours.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. heavy cream 2:45 (54F - Cooling); heavy cream 3:30 (54F - Cooling) cream in a closed , deep container for more than 4 hours. See stop sale Pizza sauce 3:00(67F - Cooling) prepared 3.5 hours ago; Pizza sauce 3:30 (58F - Cooling) ambient cooling since 4 hours, in deep covered container in walk in cooler. Operator heated pizza sauce above 135F to start the cooling process over again. Corrective Action Taken

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

High Priority - Container of medicine improperly stored. Tylenol stored over chest freezer - operator removed. 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. Walk in cooler - turkey cut 2 days prior no date mark - operator date marked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at dish station - operator provided. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn in flip top cooler at cook line. Warning - From follow-up inspection 2022-12-14: Operator stated gaskets will be replaced in 1 week. Time Extended

Intermediate - - From initial inspection : 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/ Repeat Violation - From follow-up inspection 2021-12-07: Time Extended

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 cooked was 30minutes ago. Operator timed. Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait area. Operator provided. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Operator removed. Corrected On-Site Repeat Violation