VITOS GOURMET PIZZA

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. Observed 1 employee missing their food handlers training and hired more than 60 days ago. Warning

Basic - Food stored on floor. Observed buckets of marinara sauce stored on the floor. Operator stored properly. Corrected On-Site Warning

Basic - Take out container with no handle used to dispense food salt. Operator removed take out container. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat ham in the walk in cooler. Operator stored properly. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash their hands in the triple sink without using soap. Employee washed their hands properly in the handwashing sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink with a can opener stored in it. Operator removed can opener. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with chemicals at the triple sink. As per operator, chemical is degreaser. Operator labeled properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed take out container used to scoop salt and flour. Operator removed take out container. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in the back of the establishment by the walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom. Observed 1 waste receptacle in the woman's bathroom that is uncovered.

Basic - Food stored on floor. Observed marinara sauce and onions stored on the floor in the walk in cooler. Operator stored properly. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment in the kitchen. Operator removed knives and cleaned them. Corrected On-Site

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense salt and pepper.

Basic - Carbon dioxide/helium tanks not adequately secured. Outside the walk-in cooler. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch on left wrist while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed plastic containers of cooking oil and boxes of cans of roasted red peppers strips stored on the floor underneath prep table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave and microwave plate soiled with food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep area

Basic - No Heimlich maneuver/choking sign posted. Email operator poster. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottles in beverage display at front counter.

Basic - Single-service articles improperly stored. Observed pizza boxes stored in contact with the floor in back kitchen

Basic - Stored food not covered. Observed a container of salt not covered on shelf by prep table.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed un washed mushrooms stored over shredded mozzarella cheese. Observed unwashed romaine stored over cooked pasta in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind prep table and Hobart mixer and wall opposite walk-in cooler

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On pizza station

Basic - Working containers of food flour,salt removed from original container not identified by common name.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

Basic - Carbon dioxide/helium tanks not adequately secured. At the walk in cooler

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with food debris. On the back of the dough mixer, built up flour is stuck.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Employee removed garbage can Hand sink at pizza station Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to thaw chicken. Employee removed chicken then clean and sanitize hand sink Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Bowl or other container with no handle used to dispense food. In the back of the restaurant by the walk in cooler in the bin of flour, the scoop is missing the handle. The owner removed the broken scoop. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the pizza station, the slices were not time marked. The pizzas were prepared less than 1 hour ago. The time mark was applied.

High Priority - Employee washed hands with cold water.

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/

Basic - Bowl or other container with no handle used to dispense sugar. Operator removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.

Basic - Food stored on floor. Observed 3 containers of frying oil on floor. Operator elevated. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside microwave soiled with food debris.

Basic - Working containers of sugar and flour removed from original container not identified by common name. Operator labeled. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can Corrected On-Site

Intermediate - Hot water supply not maintained during peak periods. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in women's bathroom Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket stored in kitchen hand wash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen hand wash sink used as dump sink. Observed cut lettuce residue in the sink.

Intermediate - No soap provided at handwash sink. Pizza station. Operator placed soap in dispenser. 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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarette, chewing gum, and Neosporin ointment stored on top of reach in cooler with alcoholic beverages. Employee stored personal items properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food with hair restraint. Employee put hat on. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door.

Basic - Food not stored at least 6 inches off of the floor. Observed plastic bottles of cooking oil stored on kitchen floor, buckets of sauce stored on walk in cooler floor, and cases of food stored on walk in cooler floor. Operator elevated items from the floor. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed variety of pizza held under time per Operator but no time mark. Per Operator, pizzas were placed at front area at about 12:00 noon. Stop sale was not issued. Emailed time as a public health control form to operator. No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pizza slices held under time as a public health control. Emailed form to operator. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to pizza station. Employee placed paper towels at hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink next to pizza station. Employee provided soap. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pizza slices held under time as a public health control. Emailed form to operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on top of beer and wine cooler- pack of cigarettes, cigarette lighter, dental floss, cell phone, cellphone chargers, toothbrush. Employee removed all personal items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed torn reach in cooler gaskets at under stove drawers and pizza station.

Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink next to cooler at pizza still.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with mold like substances throughout.