ANGELO'S CHICKEN & PIZZA

High Priority - Employee prepared raw chicken and failed to wash hands before putting on gloves to open clean door handle to walk in cooler. Employee went to wash her hands. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating in pizza station and then picked up cut lettuce without washing hands. Employee washed hands. Corrected On-Site

High Priority - Lemon and limes stored in ice used for drinks at bar. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut lettuce in walk in cooler. Operator removed chicken. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Spray bottle of Lysol improperly stored in between flour and sugar containers, across dish machine.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lemon and limes stored in ice used for drinks at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to ice machine. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink, next to ice machine.

Basic - Bowl with no handle used to dispense flour, sugar and cooked pasta. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee eating while preparing cut lettuce. Employee went to dining area. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee moldy orange in reach in freezer. Operator discarded. Corrected On-Site

Basic - Equipment in poor repair. Broken glass door at glass door reach in cooler.

Basic - Working containers of sugar removed from original container not identified by common name across dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over unwashed produce at walk in cooler, raw shrimp over pepperoncinis and capers at tall reach in cooler in prep kitchen, raw chicken over cooked pasta at tall reach in cooler in prep area, raw calamari over peas not in commercial packaging at tall reach in freezer in prep area. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pasta made 9/22 at reach in cooler in back prep kitchen near fryer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pasta fagioli (123F - Hot Holding) Observed in table top soup warmer. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected at spigot at dish machine, o vacuum breaker observed, Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by soda station in kitchen. 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. Pasta fagioli made 9/26 not date marked at walk in cooler, cooked pasta made 9/27 not date marked at tall reach in cooler on cook line. Advised operator to date marked products. Repeat Violation Admin Complaint

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.

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

Basic - Bowl or other container with no handle used to dispense food. No handle scoop stored in flour bin. Corrected On-Site

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 wipe hands on dirty apron then placed chicken on a sizzle plate that was then placed in the oven. Employee removed gloves and washed hands. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towels separating layers of cooked eggplant at walk in cooler. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw breaded veal over cooked pasta and cut lemons at clear sliding reach in cooler in kitchen. Raw beef over prosciutto and peas not in commercial packaging at clear sliding reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese pizza (81F - Hot Holding) Observed sitting on counter by pizza oven. Per operator, out of temperature for approximately 45 minutes. Advised operator to use time control and place time stamp for remaining 3.25 hours. Time control procedure emailed to operator. ; clarified butter (89F - Hot Holding) Observed in pan by cook line. Advised operator to use time control. Per operator, out of temperature for approximately 45 minutes. Advised operator to place time stamp for remaining 3.25 hours. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at dish machine area. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.

Intermediate - No soap provided at handwash sink. At hand wash sink in unisex restroom. 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 and cooked eggplant made 12/10 not labeled at walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Lysol spray bottle not labeled at hand wash sink by pizza station. Operator labeled properly. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towels lining in between layers of cooked eggplant at walk in cooler. Advised operator to remove paper towels.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef over peas not in commercial packaging at glass reach in freezer, raw sausage over pepperoni white reach in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: cheese pizza (78F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Time control procedure sent to operator. Operator placed time stamp for remaining 3 hours. ; steam table: marinara (121F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to reheat to 165+F and maintain a minimum of 135F for hot holding. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection with hose attached at dish machine.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna frozen not date tracked at reach in freezer. Per operator, lasagna made 1 week ago. Educated operator on proper date tracking procedures.

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. One employee expired 11/2023

Intermediate - Spray bottle containing toxic substance not labeled. Observed Lysol (by front hand wash sink) and window cleaner spray bottle not labeled by dish machine. Operator labeled properly. Corrected On-Site Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 10ppm) Advised operator to set up triple sink with chlorine sanitizer 50-100ppm to sanitize all utensils.

High Priority - 1 Dented/rusted cans present, pizza sauce in prep area. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil 78°F at cook line left out for less than 1 hour. Operator placed in refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored in hand sing next to slicer. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing Lysol not labeled at bar. Operator labled. Corrected On-Site

Basic - Ice scoop handle in contact with ice, next to slicer at beverage dispenser. 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. Marinara sauce 50°F-52°F, cooked yesterday in walk in cooler. Stored in deep covered containers.

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. Marinara sauce 50°F-52°F, cooked yesterday in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over pasta in glass door reach in cooler. Operator removed raw chicken. Corrected On-Site

Basic - Bowl with no handle used to dispense sugar. Operator removed. Corrected On-Site

Basic - Cheese cake not covered in reach in freezer in prep area. Operator covered. Corrected On-Site

Basic - Meat sauce and soup stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in glass door 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- cutting board at cook line

Basic - Bowl used to dispense sugar at cook line; operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass and handles at reach in coolers at cook line at back of the kitchen

Basic - Reach-in cooler bottom with rust that has pitted the surface- glass door at the back of the kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers Repeat Violation

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all Warning - From follow-up inspection 2022-07-22: Time Extended

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ham/reach in cooler#1/prep area/corrective action taken/operator stored raw eggs on bottom shelf. 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. Butter, pizza

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.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Sausages/prep area/corrective action taken/operator stored foods back in cooler. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit.chicken at 158 degrees (cooking)/corrective action taken/operator stored chicken back on grill. Corrective Action Taken

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 removed from temperature control cannot be determined. See stop sale.73 degrees garlic and oil/frontline/pizza prep area/prepared yesterday.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.73 degrees, garlic and oil/pizza prep area.

High Priority - Toxic substance/chemical improperly stored.degreaser on top of ice machine/kitchen/corrective action taken/operator stored chemicals properly. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.chlorine ppm @ over 200/ppm. Cookline/corrective action taken/operator added more water to dilute solution to 100/ppm chlorine. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.meatballs/sausages/walk in cooler/corrective action taken/operator date labeled food/prepared 1 day ago. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.degreaser/corrective action taken/operator labeled chemical. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris.kitchen

Basic - Food stored on floor.breadcrumbs/kitchen/corrective action taken/operator stored foods back on shelf. Corrective Action Taken Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.kitchen