Pancetta Pizza Bar

Basic – Food stored on floor

Plastic oil containers and soda bibs stored on the floor. Operator moved Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

On cook line. Utensils in standing water at 73°F. Operator discarded Corrected On-Site

Basic – Stored food not covered

Ice cubes in bar reach in freezer are not wrapped/covered. Operator wrapped Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Cook came in through rear door and began handling equipment without washing hands

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

400+ ppm. Operator diluted Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

First aid kit stored over food items. Operator moved Corrected On-Site

Intermediate – Clam/mussel/oyster tags not marked with last date served

No tags have date of last sold Repeat Violation Admin Complaint

Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied

Tags for clams and mussels on cook line are in holding pouch instead of with product. Operator placed tags back with stock Corrective Action Taken

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

Milk jugs in walk in cooler are not marked. Corrected On-Site

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

Underside of beer tower has an accumulation of mold like substance. nDispenser chute of oasis machine has an accumulation of mold like substance nOperator cleaned Corrected On-Site Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Pitcher in well. Operator moved Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No test strips for quaternary sanitizer

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

Hostess handles Togos and has been employed for over 6 months Repeat Violation Admin Complaint

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