PAPA GIUSEPPE CAFE & PIZZA

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled dirty dishes from the customer table and then serve food without washing hands . Server washed hands after discussion. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... single serve butter 56, cut lettuce 49F, dressing made with feta cheese 50F, fresh garlic in oil 51F at expo line . Food not prepped or portioned today, food being held less than 4 hours . Operator time marked. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing...container , cup stored in both handwashing sink at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.

Intermediate - No soap provided at handwash sink at bar .

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...lasagna cooked date marked 1/20/26 , operator stated food brought up from freezer to thawed. Operator date marked properly. Corrected On-Site Repeat Violation

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 69F, slice tomatoes 71F at expo line , food not prepped or portion today , food being held less than 4 hours, employee voluntarily discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding fresh garlic in oil 82 F at pizza station being held about two hours . Operator time marked . Corrective Action Taken

Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam tags not marked with last date served.

Intermediate - Clams tag removed from original container prior to container being emptied. Employee putted it back . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...sauce , dressing squeezed bottles by kitchen. Employee cleaned . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored containers, spoon in handwashing sink by the prep sink . Employee removed those things . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....lasagna with cooked date , employee date marked . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name....oil, sauce , dressings squeezed bottles.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 49F cooked yesterday in walk in cooler. Held in a deep covered container. Cooling for more than 6 hours. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 49F cooked yesterday in walk in cooler. Held in a deep covered container. Cooling for more than 6 hours.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over shrimp and calamari at cook line. Operator removed eggs. Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertises Red Snapper and is selling Scarlet Snapper, labeled as Lutjanus malabaricus. Admin Complaint

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. Snapper removed from freezer 4 hours ago not taken out of the vacuum package. Operator removed packaging. Corrected On-Site

Basic - Employee open water bottle on a food preparation table at cook line. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris in walk in cooler under shelf's.

Basic - Ice buildup in walk-in freezer on curtains and door frame.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee operate dishwashing machine and then putting pizza on the box without change gloves and washing hands . Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 66F, mixed salad 57F , cut lettuce 55F, cut tomatoes 55F at expo line by the kitchen. Food not prepped or portion today , food being held less than 4 hours . Employee time marked on food. Corrective Action Taken

Basic - Clean utensils Knife stored between equipment and wall at pizza station. Employee removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw egg wash above cooked veal at reach in cooler at kitchen. Employee properly stored Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection..... observed at 1:25 white sauce 52 F in walk in cooler in a dipper container with covered. Per operator food was cooked today . Took another temperature at 1:58 food temperature 51F . Employee replaced food in shallow container and removed to walk in freezer to chill fast . Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing...plate stored in hand washing sink at pizza station . Employee removed Corrected On-Site Repeat Violation

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 faggioli soup in walk in cooler , soup was cooked yesterday over 24 hours. Employee date marked. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...knives , meat tenderizer stored in 72F water at prep station. Employee removed Corrected On-Site

Basic - Stored food not covered...multiple food not covered. Employee covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded chicken , raw shrimp above tomato sauce in walk in cooler . Operator properly stored Corrected On-Site

Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.

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

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...stored knives in handwashing sink by the prep sink. Employee removed Corrected On-Site

Basic - Stored food not covered...multiple food uncovered in reach in cooler at kitchen.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken wings 51, cheeses 52, lasagna 51 , eggplant 49, roasted pepper 50, mozzarella cheese 49 , raw steak 50, raw chicken 50 in flip top reach cooler across from fryer and pasta 54, meat sauce 52, white sauce 54, brown sauce 50, risotto 53, bruschetta 54, backedzite sauce 52 , Alfredo sauce 54 raw sea food 49 in reach in cooler across from burner at kitchen . Per operator food being held more than 4 hours . Stop sale issue accept raw sea food, raw chicken, raw steak . Stop sale issue . operator cooking food fully today according to food code. ...butter 61 at server station, mixed salad 47 at expo line at kitchen being held less than 4 hours . Operator time marked food. Corrective Action Taken Warning - From follow-up inspection 2023-09-28: Breaded chicken 49°, marinated chicken 50° , breaded shrimp , breaded veal 48° in flip top reach in cooler across from fryer. Food was not prep or portion today . Food being held less than 4 hours. Employee time marked . Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-28: Time Extended

Intermediate - Clam tags not marked with last date served. At walk-in cooler; clam tag marked with date by establishment. Operator stated date written on clam tags was the date received not date last served. Discussed with operator. Operator marked out date written on tag. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At bar and kitchen hand wash sink(s); no soap. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar; spray bottle containing glass cleaner not labeled. Operator labeled. Corrected On-Site

Basic - At cook line and walk-in cooler; 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. Operator opened reduced oxygen package. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At prep area sugar storage container; bowl used to dispense. Operator removed. Corrected On-Site

Basic - Food stored on floor. At walk-in freezer; box of sausage stored on floor. Outside walk-in cooler; onion storage containers stored on floor. Operator removed from floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area flour storage container; scoop handle laying in flour. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils in standing water 110°F. Operator removed. Corrected On-Site

Basic - Stored food not covered. At walk-in cooler; cannoli, cheesecake and tiramisu not covered. Operator covered. 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/Mentor Gashi 2-7-17. Operator states test is scheduled for this week Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar

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

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Plumbing system in disrepair. Observed at hand wash sink next to back door

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed large stock pot. marinara sauce at 10:55 am (71F - Cooling); poor operator cooling since yesterday Product did not cool with in 6 hours. Operator discarded. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Observed take out Togo bags used as ice bags in direct contact with clams, chicken. Operator discarded. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Dec 1st, 2021. Operator renewed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler on cooks line, breaded raw shrimp stored above ready to eat eggplant Observed inside walk-in cooler a container with raw shell eggs stored above a container with chicken soup. Operator stored properly. Corrected On-Site 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. Observed large stock pot. marinara sauce at 10:55 am (71F - Cooling); poor operator cooling since yesterday Product did not cool with in 6 hours. Operator discarded. See stop sale.

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/ Mentor Gashi expired 2-7-2022 Burin Gashi expired 2-7-2022

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large container of utensils in prep area. Operator relocated. Corrected On-Site

Intermediate - No soap provided at handwash sink by walk-in cooler and at the bar. Operator provided Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams Inside walk-in cooler. Operator provided tag. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator provided new thermometer. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, multiple items, chicken cooked, pasta, chicken soup. Per operator, products prepared and stored for 2 days. Operator date marked product. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (2 bottles of sanitizer )not labeled. Operator labeled. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook not wearing. Operator corrected. Corrected On-Site

Basic - Food stored on floor. Observed multiple containers, cooking oil, balsamic dressing, stored on floor. Operator relocated to shelves. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Single-service articles not stored inverted or protected from contamination in storage located by cook line. Operator moved. Corrected On-Site

Basic - Stored food not covered. In walk-in cooler, multiple containers, cooked chicken, chicken soup, marinara. Operator covered all. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored above cooked meatballs. Operator moved to proper shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar in prep room.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored above raw calamari/raw shrimp. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Transmission fluid stored next to marinades and can of raid stored next to unwashed onions. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink across from ice machine. Operator refilled Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2021-07-07: Next unannounced Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2021-07-07: Next unannounced Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2021-07-07: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water leaking from ac above wait station Warning - From follow-up inspection 2021-07-07: Next unannounced Time Extended