CAMPANELLAS PIZZERIA

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. Main machine 0 ppm ran multiple times. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-26 Warning

Basic - Equipment in poor repair. Handle on three door cooler broken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled spinach reach in cooler Warning

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. 0ppm Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. To go bags for storage of bread in reach in freezer. Warning

Intermediate - Equipment drain line draining into handwash sink Warning

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Employee labeled during inspection. Warning

Basic - Bowl or other container with no handle used to dispense food. Small bowl used for dispensing Parmigiana cheese. Employee moved Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Exp 2025 employee printed out during inspection. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone wire near phone back counter Warning

Basic - Ice buildup in first reach-in freezer . Warning

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. Dish Machine Chlorine Sanitizer at 0 PPM. Operator set up three compartment sink to 100 PPM.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over shredded mozzarella cheese, cooked lasagna inside reach in cooler near three compartment sink. Operator moved raw chicken to bottom shelf. Raw chicken and raw beef stored over containers of dough. Operator stored all raw chicken on bottom shelf and raw beef on shelf above. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw chicken inside reach in cooler near three compartment sink. Operator store raw chicken under raw beef. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk not date marked inside reach in cooler near three compartment sink.

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. Emailed operator vomiting or diarrheal event form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on top of reach in deli cooler soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Bag of dirty rags stored inside hand sink ice machine. Operator removed bag out of sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near ice machine. Operator stocked a roll of paper towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of Food Employee Reporting Agreement for Two employee's that have been hired within the last month. Employees are engaging in food preparation and serving food during inspection.

Intermediate - No soap provided at handwash sink. At hand sink near ice machine. Operator provided a bottle of soap. 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. Xhuljo Shkurtaj 8/14/22 and Endi Gjika 8/2/2023

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled chemical spray bottle Fabulouso. Corrected On-Site

Basic - Food stored on floor. Boxes of ground tomatoes, box of oil stored on the ground near three compartment sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour inside container under prep sink. Operator removed scoop handle off of flour. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris on cook line.

Basic - No Heimlich maneuver/choking sign posted. Emailed Heimlich maneuver/choking sign to operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezers near three compartment sink and reach in deli coolers on cook line.

Basic - Working containers of food removed from original container not identified by common name. Containers of powdered substance under prep table not labeled. Operator labeled as flour and semolina. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Inspector Educated. Corrective Action Taken - From follow-up inspection 2023-10-04: Educated operator about proper procedures about keeping mussel tags for 90 days and marking the last day of sale on the tag. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager certification for manager on duty. - From follow-up inspection 2023-10-04: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups west nesting. - From follow-up inspection 2023-10-04: 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. Operator filled three compartment sink with 50ppm chlorine to sanitize dishes until dish machine is repaired. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Ready-to-eat foods in reach in fridge. Employee moved chicken. Tomato sauce stored next to raw meat in reach in fridge. Employee move sauce. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Inspector Educated. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager certification for manager on duty.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No testing strip for sanitizer. Operator borrowed testing strips from neighboring restaurant. Operator will be buying testing strips for establishment. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Portion cups used as scoops laying in sugar bin.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups west nesting.

Basic - Food stored on floor. Oil, Cans of tomato sauce stored on floor in storage area. Employees moved items off the floor. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor coming from near ice machine.

Basic - Open dumpster lid.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unfolded open pizza boxes not inverted on table near bathroom hallway near dinning room. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth left on prep table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting board staining. Bottom of silver reach in freezer. Warning

Intermediate - No hot running water at three-compartment sink. 70 degrees Fahrenheit Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream sauce. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 70 degrees Fahrenheit water Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with clean plates. Warning