DEPIETRO'S PIZZERIA & RESTAURANT

High Priority - Dented/rusted cans present. At dry storage area; 1 #10 size can tomato sauce dented at the seam. See stop sale. Operator segregated can.

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. At front counter; pizza by the slice (83F), no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store cleaning supplies. Operator removed. Corrected On-Site

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 - Food stored on floor. At walk-in cooler; container of house made pizza sauce stored on floor. Operator moved to shelf. 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 steaks stored over bag of French fries in upright freezer. Explained and person in charge rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 79 f on table next to upright cooler by entrance to kitchen .as per person in charge less than 30 minutes. He moved fresh garlic and oil to walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Light blue color liquid spray bottle hanging on rack of bag n box soda rack next to slicer.person in charge removed the spray bottle. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. provolone cheese 49.1 at 1:03 pm,sliced ham 47.8 at 1:03 pm, as per person in charge sliced at 10:45 am. Second temperature of provolone cheese 48.5 at 1:26 pm, sliced ham 47.4 at 1:26 pm.at this rate of ambient cooling provolone cheese and sliced ham will not reach 41 or colder within 4 hours from the time removed from 41 or colder. Person in charge moved both to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Soup spoon in hand sink by steam table . Explained and employee removed the spoon. Corrected On-Site

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/ 4 food handlers working during inspection. No certified food manager present during inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by steam table and hand sink by entrance to front area. Person in charge put paper towels on dispenser and roll by other hand sink. Corrected On-Site

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. Only 2 certificates available.

Intermediate - Spray bottle containing toxic substance not labeled. Light blue color spray bottle not labeled . Bottle next to slicer on rack of bag n box soda .person in charge labeled. Corrected On-Site Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Throughout.

Basic - Food stored on floor. Box of oil stored on floor by mixer. Person in charge moved box to shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with salt in white 5 gallon bucket. Person in charge stored handle above salt. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a scour brush in hand-wash sink. Operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety pizza. Emailed operator form which she printed and filled out at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food in the salad reach-in cooler. 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. Observed employee phone and car keys placed on salad prep table. Operator removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee beverage to be in salad reach-in cooler. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items on flip top cooler #2, cooked sausage (50°F - Cold Holding); cheese (50°F - Cold Holding); sauce pizza (50°F - Cold Holding). Per operator products stored for approximately 1 hour. Operator iced down some of the products and transferred the rest to a different reach in cooler. 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. Observed cheese pizza on front counter area display with no time marked . Per operator product stored for approximately 30 minutes. Operator time marked product for the remaining time of 3.5 hours. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a towel and a metal sponge inside front counter area hand washing sink and a metal spoon and a metal sponge inside prep hand washing sink. Operator removed Corrected On-Site

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( sanitation solution)not labeled. Operator labeled Repeat Violation