INFERNO PIZZA LOUNGE

High Priority - Observed: 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 sanitizer 0 ppm. Operator to use 3 compartment sink to dishes until the dish machine is sanitizing properly Repeat Violation Warning Priority: High Priority

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live observed near dishwasher. Warning Priority: High Priority

High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. Paper towels lining cut lettuce in reach in cooler. Discussed with operator the need to use only materials approved for food storage. Repeat Violation Warning Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 72F held on the counter. Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 72F held on counter, pizza sauce 75F second temp 3:41pm Warning Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. WD 40 stored on shelf above slicer. Operator moved WD 40:to gain compliance Corrected On-Site Warning Priority: High Priority

Intermediate - 5 Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh mozzarella, operator was able to determine the date the mozzarella was made and dated accordingly. Corrected On-Site Repeat Violation Warning Priority: Intermediate

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ham and fresh mozzarella cooling in make table raised in temperature during cooling time. Discussed with operator the need to place these foods in the freezer for quick cool. Warning Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with old food debris Cast iron pans have a build up of grease and food debris. Warning Priority: Intermediate

Basic - Observed: Accumulation of debris inside warewashing machine. Warning Priority: Basic

Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Warning Priority: Basic

Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. Attachments to mixer stored on floor under wire rack. Warning Priority: Basic

Basic - Observed: Floor soiled/has accumulation of debris. Cook line, prep area, storage ares. Repeat Violation Warning Priority: Basic

Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching powdered sugar. Operator moved handle to gain compliance Corrected On-Site Warning Priority: Basic

Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Warning Priority: Basic

Basic - Observed: Reuse of single-service or single-use articles. Reuse of pepper buckets for flour and powdered sugar. Discussed the need use only food containers approved for multiple use Warning Priority: Basic

Basic - Observed: Tape used to repair nonfood-contact surface. Reach in cooler door toward the rear of the kitchen Warning Priority: Basic

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Mop stored in soiled water at rear of the kitchen. Discussed proper mop storage for drying. Warning Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Cook line wet wiping cloths on counter. Repeat Violation Warning Priority: Basic

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. Chlorine sanitizer 0ppm in dish machine. Corrected to 50ppm Corrected On-Site

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fresh vegetables in reach in cooler. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta and egg plant cooked in a time frame of more than 24 hours not date marked. Operator was able to determine prep date and will date accordingly Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage no lid on prep table behind front counter.

Basic - Floor soiled/has accumulation of debris. Cook line, prep and storage areas

Basic - Time/temperature control for safety food thawed in an improper manner. Ham being thawed at room temperature, raw chicken being thawed in standing water. Cook began running cool water over raw chicken Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line.

Intermediate - - From initial inspection : 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. Discussed and provided handout pertaining to vomit and diarrheal events Warning - From follow-up inspection 2023-04-19: Time Extended

Intermediate - - From initial inspection : 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. Discussed and provided employee agreement Warning - From follow-up inspection 2023-04-19: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine is presently 0ppm, operator to utilize 3 compartment sink until the issue with the dish washer is resolved.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above cheese. Operator relocated cheese Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (48F - Cold Holding)held in unit less than 4 hours cream cheese (49F - Cold Holding) see Stop Sale.

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. Cream cheese.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, mixer cutting board at pizza make table

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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging off wire rack used for storage of food and equipment.

Basic - Floor soiled/has accumulation of debris. Cook , prep and storage areas.

Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use a non porous surface under cutting board. Cook removed cutting board Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen Warning - From follow-up inspection 2022-04-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alesia Miraglia Warning - From follow-up inspection 2022-02-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind equipment throughout kitchen, and food prep areas. Warning - From follow-up inspection 2022-02-17: Time Extended