GESTO PIZZERIA

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

High Priority - Raw animal food stored over or with unwashed produce...raw beef directly top of the green paper at walk in cooler . Employee removed beef . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...feta cheese 55F, ricotta cheese 50F in reach in drawers at pizza station , food not prepped or portion today, food being held less than 4 hours, employee discarded food .... Beets 62F, grilled onion 55 F, cut tomatoes 56F in cold hold well above reach in cooler at pizza station . Food not prepped or portion today . Food being held less than 4 hours . Employee time marked on food. Corrective Action Taken Repeat Violation

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......fried potatoes 47F , cooked lintel 74F, couscous 75 F next to burner at kitchen, food being held less than an hour . Employee time marked Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...knives in handwashing sink at kitchen. Employee removed . 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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...boiled lintel 58°, tzatziki sauce 59°, pesto 55°, fried potatoes 59°, couscous 58° in cook line being held less than 4 hours. Manager time marked. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing... cup , towel in handwashing sink at front line . Manager removed . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shrimp stored above a container with cut potatoes inside walk-in cooler. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed overstocked sheet pans seating on prep area with Cooked farro at 3pm 84°F cooling for approximately 45 minutes, rechecked at 3:20pm same temperature . At the current cooling rate product will not cooled to 70°F within 2 hours. Advised operator to moved product to walk-in cooler Corrective Action Taken

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

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. Two employees currently working with food and hired for more than 60 days unable to provided food handler certificates

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers with sauces stored inside walk-in cooler with no date mark Operator dated marked products Corrected On-Site

Intermediate - Spray bottle containing toxic substance( degreaser )not labeled on dishwasher area. Operator labeled Corrected On-Site

Basic - A case with cauliflower stored on floor on prep area. Operator stored properly 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. cooked rice (49°F - Cooling) operator states item was prepared yesterday and has been cooling overnight. See Stop Sale

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (49°F - Cooling) operator states item was prepared yesterday and has been cooling overnight.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored on top of bin of raw fish in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee handle raw chicken with bare hands and use triple sink soap compartment and sanitizer compartment to wash hands, discussed with operator

Basic - Employee preparing food in customer section of dining area.

Basic - Uncleanable knife block in use to store knives.