ANGELO ELIA PIZZA BAR TAPAS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cheese, cooked mushrooms in cook line flip top. Operator reorganized Corrected On-Site Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad made with raw shell egg does not denote on menu. Warning

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/ CFM arrived at time of inspection Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on wire shelving rack on cook line Warning

High Priority - Toxic substance/chemical improperly stored.Garage Door Lubricant. Employee removed item and placed in outdoor storage Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to store Expresso parts. Employee remove items an placed in 3CS Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice scoop handle in contact with ice.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink next

Basic - Time/temperature control for safety food thawed in an improper manner. Food being thawed in warm water

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Rice scoop handle in contact with rice

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottled water on shelf above Flip top cooler

Basic - Uncovered food stored near sink exposed to splash. Lettuce being prepped right next to Hand wash sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...vodka sauce 60°, tomato sauce 58° in walk in cooler . Per manager food was cooked yesterday. Stop sale issue . Advised manager to discarded food. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...vodka sauce 60°, tomato sauce 58° in walk in cooler . Per manager food was cooked yesterday. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing...stored pitcher in hand washing sink at front line. Employee moved . 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/

Intermediate - Spray bottle containing toxic substance not labeled....sanitizer spray bottle. Employee labeled Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...vodka sauce 45° in walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food Corrective Action Taken Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher. Washing hands after discussed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw pork chops above raw salmon at reach in cooler. Employee properly stored food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...vodka sauce 45° in walk in cooler. Per chef food was cooked yesterday. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...strainer stored in hand washing sink at kitchen. Employee moved Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....pasta fagioli wrong date , food was cooked yesterday but date marked is today's date . employee corrected . Corrected On-Site