Antonio’s Pizza Rant

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

nAt sodas room.

Basic – Ceiling tile missing. Observed missing ceiling tile at the soda storage.

Basic – Ceiling/ceiling tile shows damage or is in disrepair. At kitchen- observed small leak on ceiling.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

nObserved kitchen ceiling soiled.

Basic – Floor soiled/has accumulation of debris.at kitchen and dry store area.

Basic – Outer openings not protected with self-closing doors

nExterior door with gap, and not self closing. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses

nSoiled Wiping cloth store on counter. Educated operator of sanitizer procedures. Operator made a new sanitizer bucket and place new wiping cloths. Corrected On-Site

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

nDishwasher at 0ppm strength. Employee set up the triple sink. Repeat Violation

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

nObserved employee using personal cell phone , without gloves, then proceeded to touch clean utensils at kitchen area. Educate employee of proper hand washing. Employee clean hands, and put gloves. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nAt kitchen reach-in cooler -Observed raw beef, and shrimps over ready to eat cooked chicken and cheese fingers. Operator placed raw food items to lower drawer. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nReach in cooler ; ham (51F – Cold Holding); tuna (63F – Cold Holding); cheese (68F – Cold Holding); cooked lasagna (52F); cooked pasta (53F – Cold Holding); cooked eggplant (54F – Cold Holding); cooked chicken wings (57F – Cold Holding), prepared salads (49F). Food items not prepared or portioned today. Per employee items hold cold more than 4hours. nn3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nReach in cooler ; ham (51F – Cold Holding); tuna (63F – Cold Holding); cheese (68F – Cold Holding); cooked lasagna (52F); cooked pasta (53F – Cold Holding); cooked eggplant (54F – Cold Holding); cooked chicken wings (57F – Cold Holding), prepared salads (49F). Food items not prepared or portioned today. Per employee items hold cold more than 4hours. See stop sale. nnObserved-cooked pizza (89F – Cold Holding-room temperature ). Per employee pizza was on ambient 30mn before inspection.

Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements

nEmployees had no knowledge of BIG 6 procedures.

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

nNo written procedure provided – on site/establishment. email and print written plan to employee. Corrected On-Site Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times

nAt kitchen area. Hand washing blocked with containers.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. nnNo manager on site location, 4 employees handling food, and one employ at the cashier.

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels

nAt kitchen- employee provided paper towel. Corrected On-Site