BUONGIORNO PIZZA & PASTA

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) fixed to 50 ppm Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- three compartment sink Advised to use test strips

Basic - Standing water in bottom of reach-in-cooler by handwashing sink at cook line;

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- at the back of the kitchen, by three compartment sink and prep area;

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked wings in walk-in cooler; stored properly Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) advised operator to fix to 50-100 ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (43-50F - Cold Holding);in cooler at cook line ; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portiones made; cooked pasta (51F - Cold Holding)in drawers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hours; food placed at the back of the cooler; Corrective Action Taken 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- fresh garlic in oil and pizza by slice ; food out since 10:30 and 1 pm; time marked Corrected On-Site Repeat Violation Admin Complaint

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) advised to fix to 50-100 ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rang order bell at cook line with the same knife used to cut cooked chicken ; knife not sanitized after blade touched bell; operator educated

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over lettuce in reach in cooler at cook line Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (55F - Cold Holding); cooked onions (54F - Cold Holding); in drawers at cook line As per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler Corrective Action Taken 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- pizza by slice at cook line Time marked 11:30 Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Standing water in bottom of reach-in-cooler at cook line Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (53F - Cold Holding)in drawers at cook line; as per operator food not portioned or prepared today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; boiled eggs (60F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food was placed in tap water ; operator added ice to quick chill; Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- at cook line Operator removed; Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at cook line

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up sanitizer cloth from sanitizer bucket to wipe knife and proceeded to plate food ; employee didn't change gloves; educated; employee washed hands and changed gloves ; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (52F - Cold Holding); in reach in cooler at pizza sauce; as per operator foods not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; new batch replaced ; Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup on top of cold holding drawers at cook line; removed Corrected On-Site

Basic - Food stored on floor- buckets of feta cheese and pickles on the floor in walk-in cooler; stored properly Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored in between uses on spiked rags at steam table ; operator placed on clean plate; Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- water at 78 F ; discarded 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. Lasagna portioned prepared 2 days prior not date marked - operator date marked. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Wait station hand sink blocked by ice machine and lowboy reach in cooler. - From follow-up inspection 2023-01-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At server station blocked by lowboy reach in cooler. Warning - From follow-up inspection 2022-07-12: Still not accessible. Time Extended - From follow-up inspection 2022-07-13: Time Extended

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 removed empty chlorine container and replaced - Dishwasher (Chlorine 50ppm) Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - dressing and sauces on floor.

Basic - Stored food not covered. Prep area cooked chicken wings on speed rack - operator covered. Corrected On-Site