PAGANO'S PIZZERIA II

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

High Priority - Metal stem-type thermometer soiled.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham in walk in cooler dated 10/06.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham in walk in cooler dated 10/06.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 44°f, provolone cheese 45°f in bottom area of pizza prep cooler. Operator turned down temperature of unit.

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 currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Intermediate - No soap provided at handwash sink by display case.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of slime in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense corn meal.

Basic - Clean utensils or equipment stored in dirty container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee cellphone in prep area. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Exterior door, back door, has a gap on left side.

Basic - Floor tiles missing below reach in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees -hand wash sink by pizza oven. -hand wash sink by display cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -old food debris on shelf under prep table

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut lettuce in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake in dessert cooler at 45°f. Operator moved to another cooler.

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 - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by dessert cooler. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, pizza prep cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink by pizza oven.

Basic - Nonfood-contact surface soiled with grease, food debris, left side of hood and wire shelving next to hood, top of cooler drawers, shelving above pizza and dough coolers, dough press, mixer stand.

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

Basic - Soufflé cup used to dispense items in salad cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake in display case at 54°f. In cooler 2 hours. Operator voluntarily discarded.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Accumulation of slime, mold-like substance in the interior of the ice machine/bin. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee sunglasses stored in or above a food preparation area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Interior of microwave has accumulation of food debris.

Basic - Nonfood-contact surface soiled with grease: hood filters.

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

Basic - Single-service articles improperly stored, pizza boxes stored on floor.

Basic - Working containers of food removed from original container not identified by common name, container of salt.

High Priority - Can of WD40 stored in food prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over sauce in reach in cooler.

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - 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 in sugar.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, Pepsi brand cooler.

Basic - No handwashing sign provided at a hand sink used by food employees, hand sink by pizza oven.

Basic - Soufflé cup used to dispense food in top area of reach in cooler.

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 mark. Pinwheels at front counter.

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, hot dogs in reach in cooler.

Intermediate - No soap provided at handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee cell phone stored in food preparation area.

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

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

High Priority - Container of medicine improperly stored. Corrected On-Site

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

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. Sliced ham in walk in cooler. Corrected On-Site

Intermediate - No water at hand wash sink by display units. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Hood filters over pizza oven soiled with accumulated dust.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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