VULCANO'S RESTAURANT AND PIZZA

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed Paper towel in direct with feta cheese at flip top cooler on cook line, sausage stored and in direct contact with thank you to go bag at stainless reach in freezer. Operator stored all products properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over mashed potatoes and cheese at reach in cooler on cook line, raw shell eggs over cooked pasta tall reach in cooler on cook line. Operator stored all products properly. Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids procedure emailed to operator. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed Pots and pans stored in hand wash sink by cook line. Operator removed pots and pans. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. Warning

Intermediate - Non-pitting surface rust on food-contact storage shelf. Observed To go containers and food storage pans stored on and in direct with rusted storage shelves in kitchen. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and chlorine sanitizer spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled. Warning

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 0ppm) Advised operator to sanitize in triple sink with chlorine sanitizer 50-100ppm. Warning

Basic - Plumbing system in disrepair. Hand wash sink by back door is inoperable due to broken tailpiece. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook stated he washed his hands in the restroom before starting to work. No supplies available in kitchen, cook could not wash his hands in kitchen.

Intermediate - Clam tags not marked with last date served.

Intermediate - Establishment not maintaining clam/mussel tags for 90 days.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to cook line and at entrance to kitchen. Cook provided. Corrected On-Site

Intermediate - No soap provided at handwash sink next to cook line and at entrance to kitchen. Cook provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense feta cheese in salad prep area. Cook removed. Corrected On-Site

Basic - Cloth used as a food-contact surface for lettuce in salad prep. Cook removed. 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. Cook cut celery and stored celery in reach in cooler without gloves.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23

Intermediate - Clam tags not marked with last date served. Reviewed proper procedure with cook Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Cook provided. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon 36°F was removed from freezer 4 hours ago. Cook removed packaging. Corrected On-Site

Basic - Hole in or other damage to wall. Loose wall panel exposing insulation, next to hand sink in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced cheese in reach in cooler at cook line; Raw shell eggs over container of peppers in reach in cooler at cook line; Operator stored properly 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. Bolognese sauce cooked on Sunday not dated in reach in cooler at prep station; operator dated. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates not fully completed.

Basic - Employee beverage container on a food preparation table Operator removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment- knives stored under cutting board and prep table at cook line; Operator removed Corrected On-Site

Basic - Stored food not covered- clams in reach in freezer at prep station Operator covered Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding);in reach in cooler at cook line; as per operator food out of temperature for 1 hour; door left open; food put on ice ; Corrective Action Taken

Intermediate - Establishment not maintaining clam tags for 90 days.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets - all coolers