Pizzitalia New York Pizzeria

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drinks on prep table and over mixer head at kitchen.

Basic – Equipment in poor repair. Reach-in cooler gaskets torn.

Basic – Floor tiles missing and/or in disrepair. Kitchen area

nHole in or other damage to wall. Dry storage area

nCeiling/ceiling tile shows damage or is in disrepair. Kitchen area. Repeat Violation

Basic – Food stored on floor

A container of raw chicken breast stored on floor in walk-in cooler

A container of cooking oil stored on floor in kitchen.

Basic – In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic – No Heimlich maneuver/choking sign posted.

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

Employee handled dirty dishes and equipments at dish machine area, then handled clean food contact surfaces without wash hands first. Discussed with operator about proper handwash procedures.

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

Raw steak stored on top shelf over multiple ready to eat food items in walk-in cooler.

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. Repeat Violation

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

Cutting board stained.

Intermediate – Handwash sink used for purposes other than handwashing

Sanitizing bucket stored in handwash sink at wait station. Removed. Corrected On-Site

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

3 employees have no proof of training.

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

Cooked pasta, cooked lasagna and various cooked items in walk-in cooler. Repeat Violation

No child labor law poster. For reporting purposes only.