HARRY'S & ADRIENNE'S PIZZA & BAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. truffle brown sauce overnight (49F - Cooling) see stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above cooked meat in walkin refrigerator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. truffle brown sauce overnight (49F - Cooling)

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed truffle brown sauce overnight (49F - Cooling) due to covered plastic container.

Intermediate - Handwash sink not accessible for employee use at all times. Observed machine parts in butchers hand sink . Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed water large plastic container of mushrooms on walkin floor

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of machine. Operator sent removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of sanitize stored above ice machine. Operator removed and stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed at expo/bakery prep, sink being used to defrost carton eggs. Operator removed. Corrected On-Site

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. Observed only 18 Employee Responsibility forms. Establishment has in excess of 60 employees.

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Operator removed. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ie buckets stored on the floor. Operator stored properly. Corrected On-Site Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher less then 160 F . Operator corrected to Dishwasher (Temperature 160). Corrected On-Site Warning

Basic - Ice bucket/shovel stored on floor between uses. Observed plastic container to transport ice on floor near ice machine. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 87F Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed basil above cooked pasta . Operator removed. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed oil in unlabeled plastic container. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at main walk-in refrigerator ; tomato sauce and meatballs overnight (46F - Cooling) see stop sale

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. Observe waiter touching chop parsley with bare hands. I instructed the waiter that he must wash hands and put on gloves to touch the parsley, and employee washed hands and put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above chopped spinach,cooked beef and cooked lasagna in butcher walk in. Operator put cooked food on top shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe meat sauce dated 1/15 on 2/5/24 See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe meat sauce dated 1/15 on 2/5/24

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at main walk-in refrigerator ; tomato sauce and meatballs overnight (46F - Cooling)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at butter (49F - Cold Holding)Foods not prepped or portioned today. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams and oysters.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and oysters. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at main walk-in refrigerator ; tomato sauce and meatballs overnight (46F - Cooling) due to deep plastic container and covered.

Intermediate - Handwash sink not accessible for employee use at all times. Observe 2 knifes in butcher hand wash sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager stated they didn't have why to test.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at butcher station hand sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Observe at butcher station hand sink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at a few hand sanitizer wash sink.

Intermediate - No soap provided at handwash sink. Observe mat a few hand wash sinks.

Basic - No handwashing sign provided at a hand sink used by food employees. Observe at a few hand wash sink.