PANA ROMA PIZZA AND PASTA

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bread stored in blue Lowe's bucket.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of mixer head soiled. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for Tamara Bowdish

Basic - Buildup of food debris/soil residue on equipment door handles. Grease/residue build up on walk-in cooler door handles and microwave door handle.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on shelf by pizza by the slice. Soiled dry storage shelves. Mold like substance and residue on walk-in cooler shelves. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris at bottom of pizza reach in.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored curled up in top of mop bucket.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on salad make table:diced tomatoes 46F, per operator, approximately 2 hours. Moved to walk-in to cool. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue on ice scoop. Scoop cleaned at time of inspection. 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. 1 employee hired approximately 1 year, no food handler training.

Basic - Ceiling/ceiling tiles/vents soiled with dust in kitchen.

Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen. Operator restocked paper towels at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on walk-in cooler shelves, dish racks, dish washer handle. Repeat Violation

Basic - Pizza boxes used to absorb grease from pizza by the slice, not changed at least every 4 hours. Manager replaced box during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: feta cheese 56F, approximately 2 hours per operator. Moved to walk-in cooler at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In mens room. Restocked at time of inspection. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Machine not injecting detergent.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink On shelf over dish area by Togo containers and gloves.

Basic - Equipment in poor repair. Bread Warmer door broken and repaired with tape and foil.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on dry storage shelves near ice machine, on walk-in cooler handle. Repeat Violation

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. Tested at 10ppm. Machine primed at time of inspection. Retested at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: cut lettuce 49F, diced tomatoes 50F, less than 4 hours. Iced at time of inspection. Corrective Action Taken

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. Provided flyer to operator at time of inspection. Corrected On-Site

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.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on dish racks.

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. Tested at 0ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad make table: iced cut lettuce 49F, less than 1 hour, operator added ice. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Tamara Bowdish 3-21-17

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under side of mixer head. Inside of pizza station reach in.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line reach in.

Basic - Hole in or other damage to wall. Hole by kitchen hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on recipe book. Under side of soda fountain above nozzles.

Basic - Water leaking from pipe and/or faucet/handle. Under handwash sink.

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. Tested at 0ppm. Operator setup three compartment sink for sanitizing, tested at chlorine 200ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop as build up of residue near handle. Operator washed at time of inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza by the slice. Provided Time as a Public Health Control form.

Basic - Floor soiled/has accumulation of debris. Debris/grease on Floor around cook line, dish machine and three compartment sink.

Basic - In-use ice scoop stored on soiled surface between uses. Interior of pan for ice scoop soiled. Operator had pan cleaned at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack near three compartment sink soiled. Knife magnet near three compartment sink soiled. Walk-in cooler shelves soiled. Walk-in cooler handle and door soiled. Underside of mixer head soiled. Operator cleaned knife magnet.