THE LOOP PIZZA GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta (49F - Cold Holding); individual ranches with buttermilk (46F - Cold Holding) in reach in coolers on cook line, per manager doors and lids constantly open and/or left open for about 45 minutes, all lids and doors closed. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from secondary splitter added to existing splitter at mop sink, extra splitter removed. Corrected On-Site

Basic - Food stored on floor. Bucket of pickles in walk in cooler.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom then went into kitchen, put on gloves, then began to handle clean dishes out of the dish washer without washing hands.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired 8/10/2025, Jeffery Scarangella

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sheet pan on top of pizza oven holding pizza peels.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

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. In use dish machine reading 0ppm, manager primed and ran machine multiple times, retest at 100ppm Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Elymar Kerr, expired 4/23/2024 Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards throughout kitchen. Repeat Violation

Basic - Food stored outside. Containers of cooking oil stored in outside area not fully enclosed from the outside. Oil moved inside. Corrected On-Site Admin Complaint

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of romaine in prep area before placing them in produce wash.

Basic - Single-service articles not stored inverted or protected from contamination. Stack of soufflé cups and lids on cook line.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed wood on walls in storage area in back of kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (45F - Cold Holding); ranch (44F - Cold Holding), in reach in cooler in salad prep area, per employee doors where open for no more then 20 minutes prior while taking inventory.

High Priority - Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored with wine and cookies under front counter, sanitizer removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of reach in cooler on make line across from grill. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty, Domenico Giordano IV., unable to find manager certification.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket on cook line reading less then 150ppm, manager remade buckets to 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line on the grill in a boiler system, grilled mushrooms (117F - Hot Holding); grilled onions (119F - Hot Holding). Operator had employee add more water to the boiler system and had employee placed the products back on the grill to reheat. At conclusion of inspection cooked mushrooms second temperature (187F - Hot Holding); cooked onions second temperature (184F - Hot Holding). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook line have food residue staining. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler opposite the pizza oven has missing cooler door handle. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing over in use grill on main cook line. Hood filters being cleaned at time of inspection. Operator had employees replace cleaned hood filters. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Metal pizza paddle stored on top of the pizza oven. Operator relocated paddle to the easily cleanable tray on the opposite side of the oven. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with mold like substance spots.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with food residue staining. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the bulk ice bin, clean plastic containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Two wooden pizza paddles hanging on the wall of the prep area with chips in the paddles. Operator relocated the paddles from the prep area and has new paddles available. Corrective Action Taken

Basic - Open dumpster lid. Shared dumpster lid open. Operator closed the lid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to steam well on the clean prep table. Operator relocated the wet wiping cloth to sanitizer solution. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have food debris build up. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the top of the bulk ice bin, operator relocated the employee beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dishmachine clean containers stacked while wet. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler opposite the grill area. Repeat Violation

Basic - Utensils in poor condition. Wooden pizza paddles with chipped and burned edges.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the front line reach in cooler closest to the service counter, cooked chicken (59/61F - Cold Holding) stored inside of the flip top reach in cooler stocked before opening at 11am. Operator states cooler is down, all time/temperature control food for safety food items in top portion of cooler on ice and in temperature range.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line reach in cooler closest to the service counter, cooked chicken (59/61F - Cold Holding) stored inside of the flip top reach in cooler stocked before opening at 11am. Operator states cooler is down, all time/temperature control food for safety food items in top portion of cooler on ice and in temperature range.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink, no vacuum breaker on black hose side after splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the main lobby soda dispenser has build up of mold like substance along the sides of the ice chute. Employee wiped clean the soda dispenser. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dry storage area opposite the mop sink has accumulation of dust on vent and surrounding ceiling/wall.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf over the bulk ice bin, large plastic storage containers not stored inverted or covered for protection.

Basic - Equipment and utensils not properly air-dried - wet nesting. On dry storage shelf opposite the mop sink next to the bulk ice bin, clean plastic containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. On main cook line over the flip top reach in cooler opposite the grill area, both microwaves have accumulation of rust on the interior.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On main cook line, metal pizza paddles stored on top of the pizza oven with build up of dust. Operator placed paddles on a sheet pan on top of the pizza oven. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On main cook line center prep table opposite the grill area, wet wiping cloth stored under in use cutting board. Operator removed the wiping cloth. Corrected On-Site

Basic - Standing water in bottom of reach-in-freezer. On the main cook line, the reach in freezer has standing water at the base of the freezer. Employee wiped the water out of the freezer. Corrected On-Site Repeat Violation

Basic - Utensils in poor condition. Wooden pizza paddle hanging on the wall next to the pizza oven with chipped edges around the food contact side of the pizza paddle. Operator removed the paddle from the wall to discontinue use of the paddle. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. At dry storage shelves on the end of the cook line by the two compartment sink, bulk salt container with no product labeling. Operator labeled the bulk salt container. Corrected On-Site Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink. At dump sink next to dishwashing machine, spray hose hand below flood plane, metal coil installed on opposite sides of hose.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on front cook line/service counter, paper towel dispenser batters died. Operator replaced batteries for paper towels to be dispensed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink on main cook line by grill, soap dispenser batteries had died. Operator replaced batteries for soap to be dispensed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of ice bin in dishwashing area. Operator relocated the beverage to proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf in dishwashing area, clean containers stacked while wet. Operator had employee remove containers to properly air dry. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On main cook line reach in cooler opposite grill, has standing water at bottom of cooler. Operator had employee wipe out the cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On main cook line, sanitizer solution stored next to reach in cooler and grill on floor. Operator relocated to proper storage shelves. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In hallway off main kitchen line on dry storage rack, bulk flour container missing labeling. Operator labeled the container with correct label of product. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato soup placed in walk in cooler (overnight temperatures) at 47°.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato soup placed in walk in cooler (overnight temperatures) at 47°.

High Priority - Toxic substance/chemical improperly stored. Bleach chemical spray bottle stored next to clean plates. Moved by manager Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vaccum breaker at faucet at mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at dispenser at kitchen Hand wash sink. Replaced by manger. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned Plates in reach in cooler stored with condensation drip accumulation. Moved by manager. Corrective Action Taken

Basic - Water draining onto interior of reach in cooler. Frontline unit.