LANTANA PIZZA

High Priority - Raw animal food stored over or with unwashed produce. Raw ground beef stored above unwashed tomatoes and mushrooms in dry store glass reach in cooler. Operator recognized. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks stored at back door not secured.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soiled cooking utensils stored in 75F standing water on cook line. Employee heated water to 135F. Corrected On-Site Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn interior gaskets on cook line reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line good filters heavily soiled with grease.

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 36F no longer frozen not removed from vacuum package. Removed from freezer this morning. In reach in cooler in back kitchen. Cook removed from package. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under triple sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82F on cook line. Cook heated water to 140F. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust next to triple sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink, warewashing machine and wiping cloth container. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 34F removed from freezer last night in reach in cooler in back kitchen. Operator removed from package. Corrected On-Site

Basic - Employee beverage lemonade on a food preparation table in prep area. Operator removed. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Ice at soda machine at bar used for consumption storing liquor bottle. Removed.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cellphones on cutting board and over flip top cooler on cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84F at stove top.

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents In kitchen Vent in two door reach in cooler prep area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 48°F-50°F cooked yesterday in a deep covered container, on cook line.

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. Pasta 48°F-50°F cooked yesterday in a deep covered container, on cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 100°F in steam table on cook line, for approximately one hour. Steam table not on. Cook reheated for hot holding to 178°F and turned steam table on. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust at triple sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil 52°F in wait station for less than 2 hours. Operator placed in refrigerator. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris in dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind hand washing sink at cook line.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta 1:00 (75°F - Cooling); pasta 1:30 (72°F-74°F - Cooling) in kitchen in deep covered containers. Pasta was cooked two hours ago. Cook layered pasta thinly on a sheet and placed in refrigerator. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator stated waiting for delivery of sanitizer. Instructed operator to set up triple sink to wash rinse sanitize. Warning - From follow-up inspection 2021-12-17: Sanitizer provided 0ppm Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roaches by hand sink in kitchen. 3 live roaches under electrical conduits behind oven. 1 live roach under garbage can next to triple sink. Warning - From follow-up inspection 2021-12-17: 30+ live roaches behind cooking equipment and under electrical conduit. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2021-12-17: Admin Complaint

Basic - - From initial inspection : Basic - Wall soiled with accumulated food debris, next to 3 compartment sink, behind ovens and in bread prep area. Warning - From follow-up inspection 2021-12-17: Wall soiled with accumulated food debris, behind ovens and in bread prep area. Admin Complaint

High Priority - Raw veal stored over/not properly separated from ready-to-eat egg plant in drawers under grill. Cook placed veal to the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock 127°F, for less than one hour. Cook reheated to 167°F, for hot holding. 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.