PIOLA

High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of pineapple tidbits on dry storage shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw beef neck bones stored on top of a box of heavy cream. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top hard boiled eggs (44-46F - Cold Holding) per operator held out or temperature less than 1 hour not portion or prepared today. Operator placed in lower cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed colander stored across hand washing sink at the bar

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

Intermediate - No soap provided at handwash sink. Located by dish machine.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink next to triple sink - no hot water due to connection taking water to pasta boiler. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar- tanks not secured. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee pizza maker with no hair restraint. Employee placed hat on head.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line In-use utensil stored in standing water temperature 114F

Basic - Old labels stuck to food containers after cleaning. Observed multiple food containers with old labels stuck to the containers after cleaning

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - meatballs (103F - Hot Holding) as per employee item held out of temperature for approximately 30 minutes, employee reheated item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen - green cutting board soiled with mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink next to triple sink not accessible due to wall locker.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed at triple sink and dishwasher machiner. No quart test strip and no chlorine test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink next to triple sink - no hot water due to connection taking water to pasta boiler.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar- tanks not secured.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hung on oven handle. Operator stored items correctly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at triple sink - shrimp thawing at room temperature 38F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed food utensils stored in hand wash sink at front line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on marinara sauce cooked from yesterday. Per operator, sauce cooked more than 24 hours.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed photocopies of employees training certification .

Basic - Can opener blade not readily removable for cleaning or replacement.

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

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor.

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

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not labeled.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cooked pizza with bare hands while cutting it.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station - Prosciutto (56F - Cold Holding) as per operator item held out for approximately 30 minutes. Operator placed in colder part of cooler.

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

Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to dishwasher machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance buildup on can opener blade.

Intermediate - No soap provided at handwash sink on cookline.

Basic - Bowl or other container with no handle used to dispense food. Observed no hand bowl used to dispense quinoa at flip top cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener holster.

Basic - Stored food not covered. Observed an uncovered container with cooked potatoes stored in walk in cooler from yesterday. Operator covered. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line prep station- observed employee cellphone on prep table.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen dry storage shelf- observed container of sugar with no labeling.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed chlorine dish machine but no chlorine test kit.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles with table cleaner and degreaser without a label. Operator placed labels on spray bottles. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar and coffee station.

Basic - Food stored on floor. Observed boxes of chicken stored on walk in freezer floor. Operator placed chicken on shelf in walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing in standing water in the kitchen. Operator placed pan of calamari under cold running water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar and flour container without a label. Operator relabeled containers. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle container stored in cooked quinoa in flip top cooler on cookline. Operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board on prep table next to stove. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in container on shelf next to walk in cooler with no label. Operator labeled. Corrected On-Site Repeat Violation