GOODFELLAS PIZZA PASTA AND SUBS

Basic - Food stored in a prohibited area. Bag in a box stored on storage shelf in employee / guest bathroom. Advised to remove. Manager moved to kitchen area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer. Provided some test strips. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Under 3 bay sink. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Sausage raw and box mozzarella cheese. Employee corrected. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed to Manager and printed and posted. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce cooked the previous night in walking in cooler 81f. Manager disposed of sauce. Educated operator Corrected On-Site** Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler next to fryer raw chicken Philly over cooked fried mushrooms. Manager organized cooler properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara sauce cooked the previous night in walk in cooler 81f. Manager disposed of sauce. 8 gallons Corrected On-Site** Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara sauce 81f cold holding in walk-in cooler. Cooling from previous night

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. Educated operator on what needs to be obtained.

Intermediate - Spray bottle containing toxic substance not labeled. By triple sink. Manger labeled Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Under triple sink and by fryer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Manager removed. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cooler across from fryer, Hood filters Vents over stove

Basic - Single-service articles improperly stored. Pizza boxes on floor by walk in cooler. Manager placed properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Corrected to 75 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar. Manager placed a label on the container. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touch the raw steak , then continue working. Not wash hands Informed Manager and educate. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above cooks line. Informed Manager. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Missing tiles on cooks line. Missing by front counter.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave on cooks line.

Basic - Stored food not covered. Multiple food containers in cooks reach in cooler. Informed Manager. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of lettuce stored over ready to eat produce, in walk in cooler. Informed Manager. Corrective Action Taken

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Informed Manager.

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. Employee bare hand contact with cut lettuce in food preparation area for customer salad. Informed Manager. 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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cooks line, ceiling vent , ceiling tile, and ceiling light cover.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line.

Basic - Floor tiles missing and/or in disrepair. Cooks line under fryer and in back corner.

Basic - Food stored on floor. Multiple food items in walk in freezer. Multiple containers of food in walk in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris on prep table. Informed manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Food stored on floor. Large pot of maranara sauce in walk in cooler. 4 Cases of vegetable oil. Educate Manager. Corrected On-Site

Basic - In-use knife/knives stored n top of case of tomato sauce. Informed manager. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Informed employees. Corrected On-Site

Basic - Stored food not covered. Reach in freezer multiple food products not covered Salad make cooler multiple containers of food.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler pasta sauce (61F - Cooling). Operator stated that it had been in cooler over night

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler pasta sauce (61F - Cooling). Operator stated that it had been in cooler over night

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on the hose side of splitter at mop sink

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. Missing for employees without training certificate

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Issued and reviewed paperwork 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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over cook line. Operator moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Pizza maker. Put on hat Corrected On-Site

Basic - Food stored on floor. In walk in cooler. Multiple tubs and pots, case of raw shelled eggs. In walk in freezer. Container of dough Under front counter. Case of water. Operator moved Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over cook line is soiled. Walls and front vents of hood system has a buildup of grease dripping.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasta and marinara

High Priority - Toxic substance/chemical improperly stored. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On salad station Corrected On-Site

Basic - Food stored on floor. Bulk lettuce, bulk marinara

Basic - Single-service articles improperly stored. Pizza boxes

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham 45 cold holding , turkey 44 cold holding , roast beef 45 cold holding , cheese sliced 44 cold holding , advised rapid chill Corrective Action Taken Warning - From follow-up inspection 2022-01-13: Ham sliced 45° cold holding , Turkey 45° cold holding , Tomatoes sliced 43° cold holding , Tomatoes cut 41° cold holding , Advised to rapid chill cooler was temped less than 4 hours ago Admin Complaint

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small hole in wall behind three compartment sink - From follow-up inspection 2022-01-13: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm educated made with hot water. Remade 100 ppm

Basic - Ceiling tile missing.above big mixer in back of kitchen

Basic - Food stored on floor. Pans stored on floor in walk in cooler bulk oil on floor Repeat Violation

Basic - Single-service articles improperly stored. Pizza boxes stored on floor