Davincis New York Pizzeria Improves its Sanitary Rating

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle with oil at the pizza station.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 48°f on top of a flip top cooler, moved inside the unit. **Corrective Action Taken**

High Priority - Potentially hazardous (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, pizza, according to PIC it was just made, time marked upon request. **Corrected On-Site**

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

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

Basic - Interior of microwave soiled with encrusted food debris.

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Marinara sauce, discarded.

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

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia at greater than 400ppm, diluted to 300ppm **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara sauce cooling in a deep, closed containers.

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in prep areas.

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

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

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at the coffee area. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato at 48°f in a container on top of the flip top reach in cooler. Corrective action taken, moved inside the unit.

High Priority - Potentially hazardous (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. Pizza. Corrective action taken, time marked, reviewed with the operator time control written procedures.

Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil at 73°F, iced down and moved to a cooler. 41°f at the end of the inspection. **Corrected On-Site**

High Priority - Potentially hazardous (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. Two pizza pies, **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw poultry over pasta in a freezer. **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Sugar

Basic - No handwashing sign provided at a hand sink used by food employees. At little round sink. **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

High Priority - Displayed food not properly protected from contamination. Cooked pizzas stacked on rack on countertop.

Basic - Ice scoop handle in contact with ice. In ice machine on frontline.

Basic - Cloth used as a food-contact surface. On top of washed lettuce in reach in cooler in sandwich station.

Basic - Bathroom doors not self-closing and left open.

Critical - Observed raw animal food stored over cooked food. raw shell eggs over sausages in cookline reach-in cooler. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. dishwash area handwash sink has equipment & utensils in it to dry. Corrected On Site.

Critical - Observed dented cans. tomatoes. Corrected On Site. can was pulled off shelf to get vendor credit.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked vegetables, pasta, sausages, sauces in long term reach-in cooler in kitchen. Corrected On Site.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cooked pizzas on frontline at display case. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over cheeses in kitchen reach-in cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over coffee & breads in ach-in cooler in storage area. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw chicken over sauces in kitchen reach-in cooler. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. at pizza station. Corrected On Site.

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

Observed gaskets/seals on cold holding unit in poor repair. on tall reach-in cooler in rear kitchen.

Critical - Observed buildup of soiled material on mixer head.

Observed heavy build-up of dust on nonfood-contact surface. fan guard of tall reach-in cooler in kitchen.

Observed build-up of food debris, dust, grease and/or dirt on nonfood-contact surface. shelfs in kitchen.

Ceiling tile missing. 2 in rear kitchen.

Critical - Observed obstructed exits, hallways or egress. kitchen /hallway backdoor blocked by bicycle. For reporting purposes only. Corrected On Site. Repeat Violation.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 53 degrees and cheses at 54 degrees fahrenheit in fliptop reach-in cooler on frontline / pizza station. Note: all items were sliced and placed in this unit 1 hour prior as per Mgr and both items must be discarded within remaining 3 hours.Corrected On Site. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach-in cooler on frontline / pizza station at 52 degrees ambient air temperature. Note: Do not use this cooler until repaired / able to maintain 41 degrees or below. This violation must be corrected by : 09/20/2011.

Critical - No conspicuously located thermometer in holding unit. kitchen aid reach-in cooler in hallway.

Critical - Observed potentially hazardous food thawed at room temperature. sausages. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Observed gaskets with heavy build-up of debris in kitchen.

Critical - Observed bathroom doors left open other than during cleaning or maintenance.

Critical - No handwashing sign provided at a handsink used by food employees. employee bathroom.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen handwash sink.

Critical - Hand wash sink lacking proper hand drying provisions. frontline / pizza station handwash sink. Corrected On Site.

Critical - Observed obstructed exit. backdoor by kitchen /hallway blocked by garbage can and boxes. For reporting purposes only. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

No Violations Were Observed

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food in lo term reach in cooler at back

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Long term reach in cooler at back

Shelves below prep table not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - License late fee of 50 dollars - This violation must be corrected by : 03/01/11.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces and pasta in long term reach in cooler Corrected On Site.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.

Critical - Observed raw animal food stored over cooked food.Raw chicken over sauces in long terreach in cooler. Corrected On Site.

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

Observed equipment in poor repair.Reach in cooler glass door

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.

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

Critical - Handwash sink not accessible for employee use at all times. Cook line

Observed residue build-up on nonfood-contact surface. Bottom shelve in back kitchen

Observed single-service articles improperly stored. Pizza boxes in restroom

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons by hand washing sink

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelves in kitchen

Critical - Observed buildup of soiled material on mixer head.

Observed clean equipment stored in restroom

Observed clean utensils/equipment stored in dirty drawers. Utensils by slice machine

Critical - Observed food stored on floor. Pasta sauce in kitchen Corrected On Site.

Observed knife block in use to store knives. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, pasta,sauce innlong term reach in cooler

Wet wiping cloth not stored in sanitizing solution between uses.

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

No Violations Were Observed

No Violations Were Observed