FILOMENA'S PIZZERIA ON THE RIVER

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. -pizza for slices, employee marked time Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -marinara sauce 68F, per operator stored on top of stove less than 30 minutes, operator turned up heat on stove to rapidly reheat, rechecked 30 minutes later 167F-178F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -soda gun nozzle soiled in bar area -inside of ice machine in hallway has an accumulation of pink, mold-like substance -small white cutting board on top of reach-in cooler is stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in bar area blocked by beer keg cooler

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink next to triple sink used to store a large bottle of Dawn dish detergent, operator removed Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing bracelets while preparing food

Basic - Floor soiled/has accumulation of debris. -floor underneath triple sink Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils at stove stored in water 78F

Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of black microwave -exterior of ice machine in hallway -walk-in cooler fan covers have a light accumulation of dust/debris -dish racks soiled Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. -beer keg cooler in bar area

Basic - Urinal not flushing/functioning properly.

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. -tested 0ppm Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning

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. -operator touched crust of pizza while slicing -operator placed sliced tomatoes, onions, and cucumbers on a salad with his bare hands, inspector educated operator Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of black microwave has an accumulation of grease and food debris Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -QUATERNARY AMMONIA for three-compartment sink/wiping cloths -CHLORINE for dishwasher Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizza for slices Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pastas in glass door reach-in cooler Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -glass door reach-in cooler Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling in front of hood Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean plates, bowls, and pots stored on wire rack upright Warning

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. -3 mahi mahi filets in glass door reach-in cooler, operator discarded Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled -walk-in cooler fan covers have an accumulation of dust/debris. Warning

Basic - Plumbing system in disrepair. -sprayer hose at triple sink continuously leaking Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks in front service area Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around handwash sink next to glass door reach-in cooler Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -3 pans cooked pasta 48F -1 pan chicken wings 48F -small amount chicken tenders 51F All in 1 door cooler overnight per operator Disposed of by operator Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza slices held for sale at counter 3 hours per operator. 79F/pepperoni and 77F/everything Furnished Time as a Public Health form to operator Warning

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -inside of ice machine soiled Warning

Basic - Ceiling tile missing. -over box beverage area Warning

Basic - Employee eating in a food preparation or other restricted area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -coat on plate storage rack next to mixer Corrected On-Site Warning

Basic - Single-service articles improperly stored. -pizza boxes on floor Corrected On-Site Warning