Capone’s Italian Pizzeria

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside ice machine an accumulation of black/green mold-like substance in the interior of the ice machine/bin

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor in front of ice machine Repeat Violation

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

Basic – Commercially processed mahi 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 – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several employee cell phones on food contact surfaces.

Basic – Floor soiled/has accumulation of debris though out establishment.

Basic – Food stored on floor. Observed plastic container of frying oil on floor next to dishwasher

Observed raw ground beef on the walk-in cooler.

Basic – Ice buildup in walk-in freezer

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic soufflé cup in container of salt.

Basic – Wall soiled with accumulated grease, food debris, and/or dust though out establishment.

Basic – Working containers of flour removed from original container not identified by common name.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees talking on cellphones than start food preparation without washing hands.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken than processed to handle cooked pasta.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee sprinkle seasoning on pizza with bare hands, no heat applied to pizza after seasoning was applied.

High Priority – Raw animal food stored in same container as ready-to-eat food. Observed raw next to cooked sausage in same container located in walk-in cooler.

High Priority – Raw animal food stored over canned/bottled drinks. Observed raw chicken over keg of beer in walk-in cooler.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (57F – Cold Holding); fresh mozzarella (57F – Cold Holding); sliced tomatoes (57F – Cold Holding); Fish (55F – Cold Holding); cooked potatoes (58F – Cold Holding); chicken wings (60F – Cold Holding), pasta (55F – Cold Holding) not portioned or prep today. Per operator in cooler overnight. See stop sale

nObserved roasted peppers (55F – Cold Holding) per operator less than two hours . Operator placed in cooler for quick chill.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pizza (95F – Hot Holding at room temperature) on speed rack. Discussed time is a public health control with operator. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime.

Intermediate – Handwash sink not accessible for employee use at all times. Observed hand sink opposite ice machine blocked by hand trunk and floor cleaning machine.

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate – Spray bottle containing sanitizer toxic substance not labeled.