SICILIAN OVEN WOOD FIRED PIZZA

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer near walk in cooler.

Basic - Insect control device installed over food preparation area. Observed fly device stored over clean cups at wait station. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at wait station handwashing sink and at pizza station handwashing sink. Operator provided signs. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor. Operator removed. 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. Observed in True refrigeration cooler ; meatballs (45-47F); cooked noodles (46-47F). Per operator food was prepared last night. Per operator food held in unit overnight. Observed cooling covered. 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. Observed in True refrigeration cooler ; meatballs (45-47F); cooked noodles (46-47F). Per operator food was prepared last night. Per operator food held in unit overnight. Observed cooling covered. See stop sale

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron with no gloves and then proceeded to handle a pan of pizza crust out of the oven without washing hands and putting on gloves. Discussed with operator. Employee washed hands. Corrected On-Site

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. Observed in True refrigeration cooler ; diced tomatoes (47F). Per operator food held in unit overnight. Per operator food was prepped last night. Observed cooling covered. See stop sale.

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. Observed in True refrigeration cooler ; diced tomatoes (47F). Per operator food held in unit overnight. Per operator food was prepped last night. Observed cooling covered. See stop sale.

Basic - Ice buildup in reach-in freezer

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. Establishment serves tiramisu that contains raw shell egg. Operator marked menu to indicate item contains raw animal food. Establishment states item will be made with pasteurized liquid egg on next batch. 1 days stock currently on hand Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed pizza cutters stored in standing water of 82F. Operator removed and replaced utensils, discarded water Corrected On-Site

Basic - Soiled dry wiping cloth in use. Operator moved to soiled linen storage 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. Bar dishwasher tested at 0ppm. Operator primed sanitizer. Retested at 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above olives, sauces in 3 door middle cook line flip top cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese stuffed olives (52F - Cold Holding) being held in garnish tray at bar area. Employee states item has been out less than 1 hour. Operator moved to reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained/soiled

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink next to pizza oven on cook line. Operator made accessible Corrected On-Site

Basic - Water draining onto floor surface. Water overflowing from dish machine draining onto floor. Discussed with operator

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed next to mixer/back door

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink facing Dishwasher Manager reset Hot water heater Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Stored food not covered. Chicken stock. Employee covered Chicken stock. Walk In Cooler Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Burgers thawed in standing water Employee placed item under running water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored behind egg plant in flip top cooler at pizza station. Cook reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza 76°F, sausage 41°F-50°F, in pizza prep area. Pizza was cooked one hour ago. Operator placed in walk in cooler. Reviewed using TPHC. Sausage is stacked to high. Cooler was filled 2 hours ago . Operator emptied half of the sausage container and stored and stored in reach in cooler. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment at pizza station. Cook removed. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pocket books stored above cooling racks with cooked onions and pasta. Manager removed item Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Stored food not covered. Meat sauce. Walk In Cooler

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 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...Promodoro sauce 51° in walk in cooler per kitchen manager food was cooked yesterday. Stop sale issue . Advised manager to discarded food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded chicken above open Promodoro sauce at walk in cooler . Manager moved chicken. 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...Promodoro sauce 51° in walk in cooler per kitchen manager food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 63°, garlic in oil 63° at cook line with any temperature control. Per manager food being held less than four hours. Employee discarded food Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked moving cart at pizza station. Employee moved . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice , straw etc in handwashing sink at beverage station. Employee cleaned. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at server , prep station. Employee provided paper towel Corrected On-Site

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 - No paper towels, soap , sign or mechanical hand drying device provided at handwash sink at beverage station. Operator provided Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink...women bathrooms, operator provided Corrected On-Site