AMICI PIZZA II

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer at 3 compartment sink Greater than 200 ppm, corrected to 50 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then clean utensils without washing hands

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on Corrected On-Site Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in 3 compartment sink area

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cell phone then put gloves on and started making food without washing hands

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee standing on cook line on his cell phone then started stretching dough and making pizzas without washing hands

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 and the time removed from temperature control cannot be determined. Pizza sitting out on cook line with no time marked, manager was able to determine what time the pizza came out of oven

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (113F - Hot Holding)

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager went to store and came back with the proper bleach for food contact surfaces Corrected On-Site Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna not date marked in walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with liquid in them not labeled

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while preparing food

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to slicer

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and celery above dressing in walk in cooler

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired 02/01/2023 Warning - From follow-up inspection 2023-11-08: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-11-08: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese walk in cooler operator removed to proper storage Corrected On-Site

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. Provided by email.

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.provided by email

Intermediate - No soap provided at handwash sink. Hand washing sink in the back by three compartment sink. Operator restocked. 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. Cut lettuce no date marking or on cut ham walk in cooler reach in cooler lasagna

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three expired.

Basic - Employee beverage container in ice machine/ice bin. Pizza make table reach in

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on meat slicer operator removed. 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 cell phone on prep table. Operator removed.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm, operator diluted the water. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in back area dislodged

Basic - Cove molding at floor/wall juncture broken/missing. In kitchwn

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Hot line.

Basic - Single-service articles improperly stored. Single service gloves stored in bathroom, operator moved them. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Case of frozen chicken wings being thawed at room temperature.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - No soap provided at handwash sink. Back sink by three compartment sink.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink by registers

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2022-02-11: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-02-11: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by mop bucket and other equipment, operator removed items. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. On previous warning, Pending callback on the 2-13-2022

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer head has build up of food debris

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