TIRAMISÙ PIZZERIA & TRATTORIA

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 wiping hands numerous times on apron and continued to work with foods without washing hands; educated; employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork not commercially packaged over cooked octopus in freezer by three compartment sink Advised to store properly Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (38-52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food overstocked; smaller portioned made; 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 - pizza by slice and fresh garlic in oil at pizza station; operator added time- 11:00 am; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris and mold-like substance on cutting boards at cook line;

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/

Basic - Cutting board has cut marks and is no longer cleanable at cook line.

Basic - Food stored on floor- containers of chicken inside walk-in cooler; advised to store properly

Basic - Ice scoop handle in contact with ice- inside ice maker; stored properly Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- soda inside cooler at pizza station Removed; Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner- sausage thawing at cook line on the speed rack; as per operator to be prepared soon; educated; advised to thaw under cooler or cold running water;

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed open case of broccoli rabe over cut eggplant in walk-in cooler; stored properly Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, dust and mold like substance by three compartment sink and walk-in cooler;

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At dish area, floor tiles broken/missing. Warning - From follow-up inspection 2025-03-20: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. At walk in cooler, several soups, sauces, prepared and stored not covered. Warning - From follow-up inspection 2025-03-20: Same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hot line make table - raw branzino over cooked octopus- operator inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (67F - Cold Holding) sitting out at room temperature under 4 hours - operator moved to cooler. Reviewed TPHC procedures with operator for future use. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation - Operator provided hair restraint. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - 2 cases of tomatoes under shelving unit and 2 tubs of sauces on floor - operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Objectionable odor between pantry and hot line areas of the kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - meat sauce (41F-45F - Cold Holding) not portioned or prepared today held in overfilled container under 4 hours - operator split and moved to cooler. Corrective Action Taken

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/. SCOT FLETCHER, 05/17/18

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Salad station make table - open can of soda - operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing pizza dough no hat - operator provided. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. 5 gallon containers of tomato sauce sitting on kitchen floor - operator moved to shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Bucket of packaged clams in water thawing on the floor - operator removed water and moved clams to cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler make top; raw scallops stored behind/over ready to eat basil. Operator moved scallops to front. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At prep area; hand wash sink used to store knives. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area flip top cooler; employee beverage on cutting board. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area flip top cooler; employee cell phone on cutting board. Operator removed, cleaned and sanitized cutting board. Corrected On-Site

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 2022-07-28: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not find Chlorine test strips - inspector gave some to operator. Operator to purchase test strips. Corrected On-Site Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - lasagna prepared 3 days prior - operator date marked. Corrected On-Site

Basic - Stored food not covered. Reach in freezer - clams casino- operator covered. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink to fill pot with water - reviewed hand sink policy. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips-inspector gave some to operator until purchase. Corrective Action Taken

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For some employees (ServSafe Food Handlers - not an approved source).

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing fish and sausage at room temperature- operator moved to cooler. Corrected On-Site