PIETRO'S ON THE RIVER

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. Opened milk undated Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Couldn't locate cards 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. Couldn't locate cards Warning

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. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. At bar Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Jug of oil on floor on cookline Repeat Violation Warning

Basic - Ice bucket not inverted Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Warning

Basic - Standing water in bottom of reach-in-cooler. Keg cooler and reach in cooler at bar Warning

Basic - Working containers of food removed from original container not identified by common name. Unlabeled salt Corrected On-Site Warning

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/

Basic - Accumulation of debris inside warewashing machine. Machine at bar Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over reach in on cookline Corrected On-Site

Basic - Food stored on floor. Case of potato in walk-in Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 44f cold holding , oysters 45-47f cold holding Employee had cooler open for prep advised rapid chill.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk items

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket, pots on oven Corrected On-Site

Basic - Food stored on floor. Bulk oil, bulk item rice etc Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71f water. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

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.

Basic - Water leaking from pipe and/or faucet/handle. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink on line Warning - From follow-up inspection 2022-03-23: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. One live roach found in kitchen under sink area. . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has debris - old food.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Dishmachine has no data plate/operating specifications.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors in bar area and floors under cook line equipment. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.