DOMINIC'S III PIZZA & PASTA

High Priority - Container of medicine improperly stored. Observed in low boy cooler in pizza area, employee bottle of pepto bismol among pizza dough . Manager removed and stored away from food. Corrected On-Site

Intermediate - Observed fresh Clam tags not marked with last date served.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee with long beard engaging in food preparation not wearing beard guard. Employee put on beard guard during the inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter , Wiping cloth chlorine sanitizing solution over 200ppm. Operator remade solution to 50ppm chlorine. 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. Employee wiped face with hand and after without washing hands handled plate of mozzarella sticks, discussed with employee who washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler to right of steam table cooked egg plant (52F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 30 minutes with cooler door open, discussed cold holding with operator who added bag of ice to product to rapid cool. Corrective Action Taken

Basic - Food stored on floor. In walk in cooler large pot of tomato sauce stored on floor, discussed with operator to remove from floor.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cooked like employee drink stored inside cooler and on cutting board, discussed with operator who removed products. 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. Chef observed using cellphone and then Put gloves on to handle clean cooking equipment. Hands were not washed before putting gloves on.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and immediately handled clean equipment. Hands were not washed and gloves were not changed in between.

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. Chef touched ready to eat pasta with barehands

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touching raw chicken with gloves and immediately touched wiping cloth, spoon, and flip top lid with the same gloves. Gloves not changed and hands not washed in between.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris. Operator had can opener washed and sanitized. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment doesn't have any way to measure temperature as from manager. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 61°, blue cheese dressing 59°, ranch dressing 55° at server station being held less than 4 hours. Manager time marked Corrected On-Site

Intermediate - No measuring device or heat strips available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....operator unable to provide any kind of hot water temperature measuring tools.

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.

Basic - Stored food not covered...mozzarella sticks , stuffed shell at reach in freezer at reach in freezer. Manager covered. Corrected On-Site

Basic - Water draining onto floor surface due to handwashing drained clogged at kitchen. Manager cleaned it up and fixed it at time of inspection. Corrected On-Site

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. Observe operator touch pizza after it came out of oven.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw shelled eggs above chicken soup in reach in refrigerator. Operator placed on lower shelf. 2) Observe raw chicken above raw fish. Operator placed raw chicken on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at expo counter cooked pasta (61F - Cold Holding). Operator will used time as public health control in future.

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. Observe oils and garlic on form but not time marked. Operator placed time as 12-4 Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe in walk-in refrigerator cooked mushrooms at 12:45 with 1.75 hours (106F - Cooling) at 1:15 94°F due to being in deep, container and covered. Operator placed in uncovered sheet pan. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: 1. Pooled eggs stored over cheeses in line reach in cooler. 2. Raw chicken stored over raw veal cutlet, bottom of line reach in. Operator relocated to proper shelf Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Univex deli slicer with food debris build up.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, meatballs, sliced cheese in walk-in cooler prepared more than 24 hrs with on date label.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife held between table and wall in prep station. Operator cleaned, Sanitized, and stored properly. Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walkin refrigerator tomato sauce overnight (48-68°F - Cooling) see stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at walkin refrigerator tomato sauce overnight (48-68°F - Cooling)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Fliptop refrigerator ; eggplant,chicken,ricotta cheese (50-57°F - Cold Holding). Operator stated door was left open and lower refrigerator an iced food. Corrective Action Taken