ANGELINA'S PIZZERIA

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided , at bathrooms . Operator opened valve . Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored above food storage in hallway. Operator relocated . Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Buckets of Parmesan stored on walk in cooler floor, and a box of chicken on a tray stored on floor.

Basic - Kitchen floor not maintained smooth and durable.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored on bucket of sauce in walk in cooler. Operator relocated . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station cold holding unit . Butter and oil 100F, at pizza station, less than 1 hour. Operator placed in low boy unit. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable, at pizza station.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while handling food,

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food workers with beard , not wearing beard guard , while preparing food. Corrective Action Taken

Basic - Front counter and kitchen tiles, worn, torn and/or soiled floors/carpeting.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler shredded cheese (46F - Cold Holding); less than 4 hours. Corrective Action Taken

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. Tiffany .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cardboard used on kitchen floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Current Hotel and Restaurant license not displayed. Current license is not on site.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers handling food wearing watches .

Basic - Kitchen floor tiles missing and/or in disrepair. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelets .

Basic - Floor tiles missing and/or in disrepair.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged cookies missing date from at front counter.

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed lettuce cut prior to wash. Educated operator. Corrective Action Taken

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter salad station Wrapped sliced cheese (46F - Cold Holding);/ 1 hour . Placed on top of container. Operator placed inside unit, Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter make table cutting board soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Pits and pans stored in floor in front of wash ware hand sink.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food Employee wearing a watch other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Food stored on floor. Boxed chicken , container of shredded cheese , bucket of lettuce stored on walk in cooler floor.

Basic - Worn, torn and/or kitchen floors.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station at front counter Wrapped sliced deli meat ham 45F, stacked overnight. Instructed operator to reduce amount. Corrective Action Taken

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. 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 - Food stored on floor. -Bucket of iceberg lettuce , feta cheese stored on walk in cooler floor. -boxed containers stored on kitchen floor.

Basic - Kitchen floor tiles missing and/or in disrepair.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Italian cookies packaged on site missing information on label. 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.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check chlorine sanitizer. 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.

Basic - Food stored on floor. Buckets of shredded cheese, cut lettuce stored on walk in cooler floor. -boxes of frying oil stored on kitchen floor, Repeat Violation

Basic - Kitchen floor tiles missing and/or in disrepair. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, a bucket of marinara sauce 57F placed overnight. Operator instructed to discard. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass door reach in cooler heavy cream (45F - Cold Holding)/recently returned, Corrective Action Taken

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.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee beverage container on a food food storage shelving, a coffee cup stored on storage rack. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack stored in top of boxed food storage. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. 2- Boxed chicken in walk in cooker not stored properly.

Basic - Food stored on floor. -boxed containers of frying oil stored on kitchen floor.

Basic - Kitchen Floor worn, torn and/or soiled.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Italian cookies for self service, Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt, Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2- opened beverages of Gatorade in low boy refrigerated unit at front counter Corrected On-Site

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. 10 PPMCorrected On-Site** Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained at front counter makeline unit.

Intermediate - Handwash sink not accessible for employee use at all times. Tub of soiled plates stored in front of wash ware area sink.

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink used as a dump sink, food debris in drain.

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food not stored at least 6 inches off of the floor. Box of chicken and container in walk-in cooler Repeat Violation

Basic - No handwashing sign provided at a kitchen hand sink used by food employees. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine rack soiled with grime.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen ribs in bucket with water thawing in kitchen

Basic - Walk in cooler and kitchen floor tiles missing and/or in disrepair.

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 . Operator placed time mark.

Basic - Employee eating while preparing food. Make cook tasted pasta, and proceeded to prepare food, without washing hands.

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

Basic - Food stored on floor. Box of food in walk in cooler stored on walk in cooler on a tray. Repeat Violation

Basic - Front counter and kitchen, floor tiles missing and/or in disrepair and/or in disrepair.