LUIGI'S PIZZERIA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pasta fagioli 122F and Italian wedding at 111F at Warmer Holding Unit. Operator placed on stove to bring the temperature up to a minimum of 165F. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at dry storage area entrance to the ice machine. Operator secured the tank. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Observed above hood at kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at various locations throughout the kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at Pizza Station. Educated the operator.

Basic - Floor soiled/has accumulation of debris. Observed underneath shelves at Walk in Freezer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at Display Cooler Unit. Operator date marked the food item. Corrected On-Site Repeat Violation

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.

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 residue buildup in the interior of the ice machine/bin. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris at bottom of Display Cooler Unit. Operator cleaned the food debris. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, residue buildup. Observed soda gun at bar.

Basic - Employee eating in a food preparation or other restricted area. Observed employee at cookline.

Basic - Food stored on floor. Observed at Walk in Cooler. Operator removed the food items off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cold units.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Operator placed in sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour container at prep area. Operator labeled the food item. 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. Observed pizza slices at frontline. Operator time marked the food item. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed Adopton of 2017 FDA Food Code gallon of open milk at Reach in Cooler. Operator date marked the food item. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured the tank. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven handle. Operator removed the tong to a safe location. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees at cookline.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed broccoli and cheese 129°F. Operator reheated to a minimum of 165°F by increasing the temperature. Corrected On-Site

Basic - Accumulation of residue build up in the interior of the ice machine/bin. Repeat Violation

Basic - Equipment in poor repair. Observed gaskets at Walk in Cooler.

High Priority - Wiping cloth chlorine solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at cookline over 200ppm. Corrected to 100ppm. Corrected On-Site

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 - Accumulation of residue build up in the interior of the ice machine/bin. Repeat Violation

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

Basic - Wiping cloth sanitizing solution stored on the floor. Observed on the floor at cookline. Operator placed off the floor. Corrected On-Site