SIENA'S PIZZA

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in direct contact with basil and mushrooms. Also, grocery bags used for dough in reach in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open packaged chicken stored over mozzarella cheese sticks. Operator moved cheese sticks to proper storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at triple sink. Operator identified contents as degreaser and labeled spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used as a scoop in multiple seasonings in kitchen.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving storing seasonings.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding ceiling tiles in kitchen have dust.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site does not any training and they have been working on site for approximately 5 months.

Basic - Floor soiled/has accumulation of debris. Build up of soiled towels underneath flip top reach in cooler in kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in grocery bags in reach in freezer chest in back storage area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over bags of pepperoni in reach in freezer chest in back storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F - Cold Holding); raw shell eggs (50F - Cold Holding) in standing reach in cooler in back storage area, per employees items where placed in cooler approximately 2 hours prior.

Intermediate - Handwash sink not accessible for employee use at all times. Sponge and cup in hand wash sink at front counter.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Multiple containers of cooking oil and flour in back storage area.

Basic - Single-service articles improperly stored. Stacks of pizza boxes at front counter and in back storage area on floor.