Alfredo's Pizza Ristorante Degrades its Sanitary Rating

Basic - Ceiling tile missing. Towards bathroom area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated water marks.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Salami, pepperoni, and ham. **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Garlic and oil cooling on a counter at room temperature. Garlic and oil place in reach in cooler. **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout. **Repeat Violation** **Warning**

Basic - Gaskets with slimy/mold-like build-up. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout. **Repeat Violation** **Warning**

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Pizza preparation. **Warning**

Basic - Gaskets with slimy/mold-like build-up. **Warning**

Basic - Paper towel used as liner for food container. Cooked Egg plant container. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**

Basic - Stored food not covered in reach in cooler. Container of cheese at front area. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken breast over ham, sausage and salami in reach in cooler. **Corrected On-Site** **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, salami in reach in cooler. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza slices. **Warning**

Basic - Build-up of grease on nonfood-contact surface. Between stove and fryer.

Basic - Ceiling tile in disrepair.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above prep table

Basic - Dusty ceiling tiles and/or air conditioning vent covers. In dinning room

Basic - Food stored in holding unit not covered. Cheese In reach in cooler. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Wooden knife block

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter

Basic - Nonfood-contact equipment in poor repair. Reach in cooler in rusted.

Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler on front line

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler on front line and cooler in back of kitchen

Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**

Basic - Wall soiled with accumulated food debris.

High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Penne pasta 44° cooled over 6 hours

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Penna pasta 44° cooled over 6 hours. Operator indicated that the pasta was cooked and cooled last night.

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomatoes, ham, pasta, lasagna, and eggplant Parmesan in reach in cooler

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No chlorine Sanitizer in Sanitizer Compartment. Test Strip read 0 PPM.CORRECTIVE action: Added proper amount of Chlorine to bring it to 100 PPM.

High Priority - Live, small flying insects in food preparation area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Basic - Equipment in poor repair. 3 Door Cooler not being able to maintain the Product Temperature at or Below 41°F.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.3door Cooler: Lasagna 46°F, Spaghetti 46°F, Shredded Cheese 46°F, Pasta 47°F. Operator moved the Product tok a Working Cooler, and Called the Mechanic. Corrective Action Taken.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed pasta and cheese at 50f, operator adjusted cooler temperature to properly cold hold. temp **Corrected On-Site**

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Operator now has printed copy and proper procedure in place. **Corrected On-Site**

Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Observed at pizza station.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Food-contact surface not smooth and easily cleanable.reachin shelves rusty

Unwrapped single-service utensils not presented so that only the handles are touched.forks Corrected On Site.

Floors not maintained smooth and durable.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed unnecessary items on the premise.inoperable reachin

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed cloth used as a food-contact surface. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Floors not maintained smooth and durable.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Working containers of food removed from original container not identified by common name.dressing in canola oil container

Observed unnecessary items on the premise.inoperable equipment

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sausage

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed unnecessary items on the premise. Coolers

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Food-contact surface not smooth and easily cleanable.reachin shelves rusted

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Food-contact surface not smooth and easily cleanable.reachin shenves rusted

Ceiling tile missing. in stockroom

Critical - No handwashing sign provided at a handsink used by food employees. in service areas

Observed garbage on the ground and/or pad around dumpster.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed inside/outside of dumpster not clean.

Observed non-bagged garbage in dumpster.

Observed reach-in cooler gasket torn/in disrepair.

Critical - Observed soiled reach-in cooler gaskets.

Observed unnecessary items on the premise. broken ric

Observed unnecessary items stored in garbage enclosure.

Observed wall soiled with accumulated food debris. in kitchen areas

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Violation: 13-03-1Observed employee with no hair restraint.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink-front counter.

Critical - Hot water not provided/shut off at employee hand wash sink-front counter.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Observed employee with no hair restraint.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.