BRUNO'S PIZZERIA

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. -open commercial meats inside walk in cooler

Intermediate - Food-contact surface soiled with food/physical debris. -can opener blade -interior of microwave -backside of slicer/ blade

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag leaned up against pepperoncini jar under prep table

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. -door handle to interior of walk in cooler

Basic - Floor soiled/has accumulation of debris. -back prep area, around corners of floor in various locations near equipment/tables/racks/water heater/bahrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelving of metal tray above prep table near pathway to walk in cooler

Marked exit/path to marked exit blocked. For reporting purposes only. -marked fire exit at back door to establishment currently blocked by 2 air conditioning units vented through back door.

High Priority - Toxic substance/chemical improperly stored. -paint stored on shelf with bag of croutons Corrected On-Site

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. Provided written form to person in charge. 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. -provided form, only employee filled out on site 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. -cooked chicken up front in fridge, employee added time stamp Corrected On-Site

Basic - Drain cover not attached. -back of kitchen

Basic - Floor soiled/has accumulation of debris. -area under makeline cooler along edges of equipment on floor

High Priority - Stop Sale issued due to adulteration of food product. -portion of prosciutto resting directly on contaminated surface, manager removed affected product

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. -deli meats

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -small cutting board at end of make line

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Cardboard used to line nonfood-contact surface. -on prep table in back near slicer

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Floor soiled/has accumulation of debris. -in back of kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slicer blade guard

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

High Priority - Employee drank from a twist off bottle of vitamin water, then engaged in handling clean equipment or utensils without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked meatballs 44-45F inside makeline cooler next to pizza oven, manager states door left open recently on cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -near walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -vitamin water on top of stainless steel prep table next to pizza oven

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -advised to empty twist off bottled beverages into cup with lid and straw to avoid hand/mouth contact when opening/closing bottle.

Basic - Equipment in poor repair. -coil for mixer, showing signs of disrepair -cutting board n large surface

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -new refrigerators inside kitchen

Basic - Working containers of food removed from original container not identified by common name. -sugar/salt next to spices

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-02-02: Time Extended - From follow-up inspection 2022-03-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -walk in cooler -refrigerator behind pizza station - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in cooler door handle - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. -between handwash sink and 3 compartment sink - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Single service plastic forks stored in open container on its side next to fly swatter device - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Single-service articles stored on a soiled surface. -styrofoam containers on top of freezer with soiled surface - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -numerous open food inside walk in cooler - From follow-up inspection 2021-07-30: Time Extended