PAVAROTTIS PIZZA AND RESTAURANT

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above pizza prep table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing and handling food at cookline with bracelet in wrist.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezer door soiled with mold-like substance in kitchen near cookline.

Basic - Open dumpster lid. Dumpster lid left open. Manager closed the lid during this inspection. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen above "Coke" cooler soiled with dust. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Two wiping cloth sanitizer buckets stored directly on floor in prep area. An employee removed both buckets from the floor during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at two spigots on backside of building.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline stained.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Motorcycle helmet stored on top of soda syrup boxes in dry storage room. Manager removed helmet from the area during this inspection. 2. Wallet and keys stored on top of refrigerated make-table at cookline. Manager removed wallet and keys from the area during this inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from door handle of pizza oven. Manager removed tongs from handle during this inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table at cookline rusted.

Basic - Open dumpster lid. Lid of dumpster left open.

Basic - Unclean building components, attachments or fixtures. 1. Wall, side of hood, and ceiling near cookline soiled with dust. 2. Wall behind pizza oven soiled with dust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on top of cutting board at cookline. Manager returned cutting board to sanitizer bucket during this inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One Prometric certified food manager certificate for Ruskin Medrano expired on 08/04/2024.

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored down inside handwash sink at front counter. Inspector removed knife from handwash sink before washing hands. Corrected On-Site

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/ More than 4 employees working in kitchen, no certified food manager present during this inspection.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All 7 food handler training certificates expired in 2024. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sandwich station in back of kitchen has deep cut marks.

Basic - Equipment and utensils not properly air-dried - wet nesting. 1. Wet nested drink cups on shelf in kitchen near fountain machine. 2. Wet nested clear plastic pans on shelf in warewash area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf inside reach-in freezer near cookline soiled with food debris. Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Wire shelving at front counter soiled with dust. 2. Ceiling above pizza oven soiled with dust. 3. Air vent on wall near sandwich station and mixer soiled with mold-like substance. 4. Vent pipe at cookline soiled with dust. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box containing unwashed tomatoes stored on wire she,f directly above open pan containing soup inside reach-in cooler in back of kitchen. Manager moved soup to another cooker during this inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler near cookline: chicken wings (47F-48F - Cooling overnight); chicken wings (47F-49F - Cooling overnight). Manager stated both pans of chicken were cooked the previous day and placed into the cooler to cool. Manager stated the chicken wings have not been removed from the cooler today. Both pans of chicken wings are in deep pans, covered with plastic wrap. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler near cookline: chicken wings (47F-48F - Cooling overnight); chicken wings (47F-49F - Cooling overnight). Manager stated both pans of chicken were cooked the previous day and placed into the cooler to cool. Manager stated the chicken wings have not been removed from the cooler today. Both pans of chicken wings are in deep pans, covered with plastic wrap. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table near pizza oven: diced ham (45F - Cold Holding); sliced beef (48F - Cold Holding). Manager stated all foods were placed into the cooler three hours prior. Inspector had manager move items to a freezer to rapidly cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. Pizza at front counter indicated as being held on time by manager missing time marks. Employee stated the pizza was placed on the counter 35 minutes prior and added the proper time marks. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler near cookline: chicken wings (47F-48F - Cooling overnight); chicken wings (47F-49F - Cooling overnight). Manager stated both pans of chicken were cooked the previous day and placed into the cooler to cool. Manager stated the chicken wings have not been removed from the cooler today. Both pans of chicken wings are in deep pans, covered with plastic wrap.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table near pizza oven above clean dishes. Employee drink cup on shelf above refrigerated make-table at cookline. Manager removed both drink cups during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Box fan near pizza oven soiled with food debris. Hood filter above fryers soiled with food debris.

Basic - Unclean building components, attachments or fixtures. Column in center of kitchen heavily soiled with dust. Vent pipe above cookline soiled with grease. Fan and wall above pizza oven soiled with dust.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Package of raw shrimp stored on shelf above wrapped pan containing cooked sausage inside reach-in freezer in kitchen near dish machine. Manager moved raw shrimp to the bottom shelf during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Manager stated the ham and tomatoes were placed into the unit at 41F and held inside unit since 11am this morning. Items are located near the pizza oven where the ambient temperature is warmer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler behind front counter near pizza oven: diced ham (47F - Cold Holding); sliced tomatoes (48F - Cold Holding). Manager stated the ham and tomatoes were placed into the unit at 41F and held inside unit since 11am this morning. Items are located near the pizza oven where the ambient temperature is warmer. Stop sales issued.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone stored on top of frying oil in corner of prep room. Employee removed both from top of frying oil during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans stacked on shelf above three-compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from pizza oven door handle. Employee removed tongs from handle during this inspection. Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent tube lights on ceiling in prep area of kitchen not shielded.

High Priority - Container of medicine improperly stored. Isopropyl alcohol and liquid bandage stored on shelf in prep room above bread and package of potato chips. Manager removed medicine from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

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. Dish machine 0PPM. Manager replaced the line running to chlorine, then 75ppm. Corrected On-Site Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly behind front counter near pizza oven. One fly in kitchen near cookline. Repeat Violation Admin Complaint

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. Two pizzas at front counter missing time marks. Manager stated the pizza was cooked one hour prior and that they are using time as a public health control. Manager added proper time marks. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make-table near cookline stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cookline missing towels. Employee replenished towels during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table beside box of foil sheets and beside Parmesan cheese. Employee removed drink cup during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on shelf at cookline above single-use trays. Manager removed keys from shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic pans wet nested on shelf in kitchen near dish machine. Drink cups wet nested on shelf beside fountain machine in kitchen.

Basic - Food stored on floor. Jug of frying oil stored on floor in dry storage area. Manager removed frying oil from floor during this inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Two tongs stored on handle of pizza oven behind front counter. Manager removed tongs from handles during this inspection. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in kitchen near pizza oven slow draining.

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. Dish machine 25ppm. Manager replaced the chlorine bucket and primed the dish machine, then still 25ppm. Inspector instructed the manager to sanitize dishes in the three compartment sink until the dish machine can be serviced. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen near cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside make-table at front counter at: pizza sauce (47F - Cold Holding); Mozzarella (47F - Cold Holding); sausage (50F - Cold Holding); ham (48F - Cold Holding) Employee stated all items were placed into the unit from another cooler at 41F approximately three hours prior and added bags of ice to the items to cool back down to 41F. After cooling one hour: pizza sauce 41F, ham 40F, sausage 39F, mozzarella 39F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach stored on lower shelf of prep table in prep area beside bins of flour. Manager removed bottle of bleach from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from spigot behind building near grease receptacle. Backflow prevention device missing from spigot behind building near back door. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup used as a scoop inside container of yeast on prep table in prep area. Manager discarded condiment cup during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Motorcycle helmet stored on box of canned tomatoes in dry storage area. Manager removed helmet from area during this inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs hanging from pizza oven handles in kitchen. Employee removed tongs from oven handles during this inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed mushrooms, unwashed bell peppers, and unwashed eggplant stored above containers of sauce inside reach-in cooler in prep area. Manager placed unwashed produce on the bottom shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen beside pizza oven soiled with dust. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside make-table near front counter: mozerella (45F - Cold Holding); ham (50F - Cold Holding); ham (55F - Cold Holding); diced tomato (50F - Cold Holding); pizza sauce (46F - Cold Holding) Manager stated all were placed inside make table one hour prior and added ice bags to top of items to cool. Inside reach-in cooler near back door: cut lettuce (51F - Cold Holding) employee stated the lettuce was in use approximately thirty minutes prior and placed in a colder cooler to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-01-25: Inside make-table near front counter: sliced tomatoes 46F, cubed ham 44F, ham 46F. Employee stated all were placed in the make table from another reach-in cooler approximately one hour prior. Inspector had employee move all to another cooler to reduce the temperatures to 41F. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None available. Warning - From follow-up inspection 2023-01-25: No change. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, bread stored inside plastic bag, Manager removed from bag. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the salad station, dressing 46F, deli meat and cheese 46F, cut tomatoes 47F, ham 47F, all items moved to freezer, all temperatures dropped to 42-43f. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Pesticide/insecticide labeled for household use only stored on top of pizza sauce cans, Manager removed from premises the boric acid. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, seafood mixed no date marked, manager dated 08/14/22. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink on prep table, manager moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee personal items stored above food, manager moved all. Corrected On-Site

Basic - Food stored on floor. At the dry storage area, onion bags on floor, manager moved. Corrected On-Site

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. At the prep area, male employee cutting lettuce with bare hands for a sub, inspector addressed situation, employee washed his hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At the prep area, gorilla glue and sanitizer tablets stored above prep table, Manager moved all. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at the soda machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food above basil box, manager moved. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, manager inverted. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At the prep area, manager moved. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the prep area, marinara sauce cooked 10/06/21 57° and 56°.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the prep area, marinara sauce cooked 10/06/21 57° and 56°.

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, two pizzas no time marked, manager time marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, trash can I. Front of sink, employee moved. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, ground beef, sausage and pasta no date marked, Manager date marked all. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the pizza station opened employee drink on prep table, employee moved, also inside cooler, Employee moved. Corrected On-Site