Scuola Pizza

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice bucket on top of ice machine with the food contact surface facing upwards. Repeat Violation

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

Opened red Red Bull on shelf next to spices above prep table. n2 drinks on table on cooks line next to reach in cooler. Repeat Violation

Basic – Food stored on floor

Chicken and calamari on floor under shelves in walk in freezer. Repeat Violation

Basic – Hole in or other damage to wall

To the left of drink machine. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Large pair of tongs on oven door handle. Operator moved tongs.

Basic – Insect control device installed over food preparation area

Over salad make cooler. Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

At Handwash sink in coffee making area. Operator stated they no longer use area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Fan guard in walk in cooler soiled

Reach in freezer gasket on cooks line

Coke nozzle backsplash soiled. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Aluminum bowls on top shelf of cooks line with the food contact surface facing upwards. Repeat Violation

Basic – Standing water in bottom of reach-in-cooler

Pizza make cooler.

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

Bulk seasoning container on bottom shelf of prep table.

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

Employee cleaning/trying to fix pizza oven no Handwash then started putting together Togo food for customer.

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

Employee drinking his drink on cooks line, after drinking he then started putting spices away.

High Priority – Food placed in soiled container/equipment

Shredded cheese in large white container in walk in cooler when container is opened the lid lip is soiled with black build up.

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

Person in charge stated they will cook salmon under done if requested. Warning

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

Raw salmon over cut gyro meat in reach in cooler on cooks line, operator moved salmon to bottom and gyro meat to the top. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nsauce (54F – Cold Holding) pizza sauce sitting on top of reach in cooler no longer than 4 hours, employee placed in reach in cooler. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. npizza slices (107-112F – Hot Holding) item in hot box operator stated they only serve pizza slices 11-3 for lunch, spoke to operator about adding slices to time as a public health control application. nsauce (127F – Hot Holding) in steam table no more than 4 hours, operator stirred item. nfries (93-100F – Hot Holding) item sitting on top of steam table, operator had made too many for previous orders, he discarded item. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Can of WD40 on table next to Togo pizza boxes on cooks line, operator moved can. Corrected On-Site

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

Cutting board on reach in cooler at salad make station. nInterior ovens on cooks line. nSlicer soiled. Repeat Violation

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

Quaternary ammonia used in spray bottles no test kit. Repeat Violation

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/n5 employees present no certified manager. 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.

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

Observed a few Florida restaurant and lodging association certificates, manager stated that owner has access to everyone's on the computer. Repeat Violation Admin Complaint

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle on bottom shelf on cooks line no label. Repeat Violation