ANGELO'S TOO RESTAURANT & PIZZERIA

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed Employee wrapping ready to eat cookies with bare hands. Advised employee to wash hands and put on gloves when handling ready to eat food products.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over fully cooked pasta at walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. Observed cooked Pizza and cooked pasta no time mark. Per operator out of temperature for approximately 15 minutes. Operator placed time mark for remaining 3.75 hours. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed Mixing bowl and food storage container stored in hand wash sink in prep area. Operator removed from hand wash sink. 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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser, Lysol spray bottle not labeled by dish area. Operator labeled properly. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cheese at white reach in cooler by cook line. Educated operator on proper storage procedures. Warning - From follow-up inspection 2025-01-22: Observed Raw chicken over cheese at white reach in cooler by cook line. Operator stored products properly. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired 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 2025-01-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle by dish washing area and Lysol spray bottle by beverage station not labeled. Advised operator to ensure all chemicals are properly labeled. Warning - From follow-up inspection 2025-01-22: Degreaser spray bottle not labeled by dish area. Operator labeled properly. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times, blocked by a garbage can and dishes stored inside. Operator removed items. Corrected On-Site Warning - From follow-up inspection 2024-10-01: Time Extended

Basic - - From initial inspection : Basic - 1 box of raw chicken stored on floor in walk in cooler. Manager placed chicken on shelf. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-10-01: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat Sauce 59°F-70°F cooked yesterday at noon in walk in cooler. Sauce is stored in deep covered containers. 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. Meat Sauce 59°F-70°F cooked yesterday at noon in walk in cooler. Sauce is stored in deep covered containers.

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 using old sanitizer. Operator changed to a fresh chlorine container 100ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook coming back from outside and then engaging in reheating food without first washing his hands. Pizza prep cook walking in from outside and begin making pizzas without washing his hands first. Both employees went to wash hands. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his nose and mouth, then engaged in preparing salads without washing his hands first. Cook washed his hands. Corrected On-Site

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

High Priority - Time/temperature control for safety Pizzas and garlic butter 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 was 1 hour ago. At pizza station. Operator time marked Corrected On-Site

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

Intermediate - Spray bottle containing degreaser not labeled in dish area. Operator labeled. Corrected On-Site

Basic - Pizza chef and prep cook beverage containers on a food preparation table at cook line and in pizza station. Containers were removed. Corrected On-Site

High Priority - Non-food grade cloth towel used to grease pizza pans Operator switched to food grade brush Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on pizza station table Operator removed Corrected On-Site

Basic - Food stored on floor- bread in walk-in freezer Operator stored properly 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. Dishwasher (Chlorine 0ppm); operator fixed chlorine to 50 ppm. Corrected On-Site

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. Employee grabbed and moved garbage can and touched spatula to stir marinara sauce; Educated ; employee changed gloves, washed hands and put new pair of gloves before returning to cook line; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal and calamari stored above cooked chicken in reach in cooler at cook line; Operator stored properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime can opener at prep station

Intermediate - Handwash sink at cook line not accessible for employee use at all times- blocked by garbage can Operator removed 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. Emailed form; operator printed during inspection Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting / touching lettuce with bated hands; food not immediately reheated to 145° F or above ; manager educated employee on proper way to handle ready to eat foods; employee washed hands and put gloves on; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs marinara (120F - Hot Holding) at steam table As per operator food out of temperature for less than 30 minutes; food overstocked and not stirred; Operator stirred and rechecked temperature to 144 F Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. grilled chicken (116-120F - Cooling)at 11:25 to 120 F at 11:40 since 11:00 at the sandwich station at cook line; food covered and left at room temperature to cool down; Operator uncovered food container and moved food to walk-in cooler to properly cool Corrected On-Site

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

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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form and printed out; 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. Cooked sausage 2 days prior no date mark in walk-in cooler Operator dated; Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. and Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor- ground beef on the floor in walk-in freezer Operator stored properly Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and mold like growth at dish machine and three compartment sink

Intermediate - No soap provided at handwash sink. Prep area/kitchen

Basic - Bowl or other container with no handle used to dispense food. Spices/storage area.

Basic - Food stored on floor. Flour/kitchen /corrective action taken/operator stored flour bag back on shelf. Corrected On-Site

Basic - Stored food not covered. Mozzarella sticks/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2022-03-01: Time Extended

High Priority - - From initial inspection : 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. Observed 0 ppm in dish machine. - From follow-up inspection 2021-07-24: Observed dish machine at 0ppm. Operator set up triple sink until dish machine is fixed. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black reach in ; sliced salami (50°F - Cold Holding); ham (53°F - Cold Holding); cheese (53°F - Cold Holding); pasta (51°F - Cold Holding); chicken (54°F - Cold Holding). Walk in cooler, grated mozzarella (51°F - Cold Holding); provolone (51°F - Cold Holding); marscapone (54°F - Cold Holding); butter (54°F - Cold Holding); marinara (54°F - Cold Holding); wings (49°F - Cold Holding); blue cheese (54°F - Cold Holding); feta (54°F - Cold Holding); sausage (53°F - Cold Holding); meatballs (50°F - Cold Holding); calamari (49°F - Cold Holding); shell eggs (57 ambient°F - Cold Holding); soup (51°F - Cold Holding)Warning Warning - From follow-up inspection 2021-07-24: Stop sale issued Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black reach in ; sliced salami (50°F - Cold Holding); ham (53°F - Cold Holding); cheese (53°F - Cold Holding); pasta (51°F - Cold Holding); chicken (54°F - Cold Holding). Walk in cooler, grated mozzarella (51°F - Cold Holding); provolone (51°F - Cold Holding); marscapone (54°F - Cold Holding); butter (54°F - Cold Holding); marinara (54°F - Cold Holding); wings (49°F - Cold Holding); blue cheese (54°F - Cold Holding); feta (54°F - Cold Holding); sausage (53°F - Cold Holding); meatballs (50°F - Cold Holding); calamari (49°F - Cold Holding); shell eggs (57 ambient°F - Cold Holding); soup (51°F - Cold Holding)Warning Warning - From follow-up inspection 2021-07-24: Observed soup cooling overnight at 45°F and marinara held cooling overnight at 85°. See stop sale.Admin Complaint Admin Complaint