Luigi B G Pasta &Pizza Factory Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Spaghetti sauce in walk in cooler. 1/6 pan in spaghetti sauce. Walk in cooler.

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

Basic - Stored food not covered in walk-in freezer. Frozen mixed vegetables. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna and sauces in walk in cooler. **Repeat Violation**

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On top of microwave. **Repeat Violation** **Warning**

Basic - Build-up of grease on nonfood-contact surface. Under equipment on make line. **Warning**

Basic - Light shield damaged/in disrepair. Light over make table. **Warning**

Basic - Stored food not covered in walk-in cooler. Raw chicken. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. 8 hard, dry, crusty droppings on (2) top of and (6) behind ice machine. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler. **Repeat Violation** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of microwave on cook line.

Basic - Clean plates not stored inverted or in a protected manner. On buffet. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed. Owner said new license is in the mail. Verified current and active via DBPR mobile app. 6/1/17

Basic - Stored food not covered in walk-in cooler. Raw chicken. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner near cook line. **Corrected On-Site**

Basic - Food stored on floor. Bread in walk in freezer **Corrected On-Site**

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

Basic - Soiled reach-in cooler gaskets. By make table and walk in freezer.

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site** **Repeat Violation**

Basic - Accumulated grease on wall/ceiling above cooking equipment. Pizza oven area.

Basic - Floor tiles cracked, broken or in disrepair. Dish area. **Repeat Violation**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over waitress station.

Basic - Single-service articles improperly stored. On floor in storage shed.

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

Basic - Floor area(s) covered with standing water under prep sink due to leak and by dish area.

Basic - Floor tiles cracked, broken or in disrepair by dish area .

Basic - Food stored on floor. Case of bread in walk in freezer .

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean container . Ice scoop **Corrected On-Site**

Basic - Leaking pipe at plumbing fixture at prep sink .

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Wait station and kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Wait station

Basic - Stored food not covered in walk-in freezer. Manicotti noodles **Corrected On-Site**

Basic - Wall in disrepair by oven .

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken wings 130° F, and minestrone soup 132° F on buffet line . Manger reheating soup , and wings going to walk in to cool .

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food in wait station . **Corrected On-Site**

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

Basic - Dumpster rusted on side .

Basic - Floor tiles cracked, broken or in disrepair by dish machine .

Basic - Leaking pipe by walk in cooler , and on prep sinks .

Basic - Light not functioning above cook line .

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright holding cooler in wait station .

Basic - Soil residue build-up on inside of dish machine , cup storage tray , and plastic lining shelf in walk in cooler .

Basic - Stored food not covered in walk-in cooler. Chicken breast and bread sticks .

High Priority - Live flies in kitchen.

High Priority - Vacuum breaker missing at mop sink faucet.

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. Milk

Basic - Floor tiles cracked, broken or in disrepair by dish machine causing standing water .

Basic - Stored food not covered in walk-in cooler. Cut tomatoes , peppers. **Corrected On-Site**

Basic - Water leaking from faucet/faucet handle.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

High Priority - Live flies in kitchen.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta , chicken

Basic - Accumulation of debris inside warewashing machine.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

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

Basic - Floor tiles cracked, broken or in disrepair.

Basic - Leaking pipe at plumbing fixture. At hand wash sink

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Spinach 48° F, potato salad 44° F, cottage cheese 46° F. **Corrected On-Site**

High Priority - Live flies in kitchen.

High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza at 108 °F and 109° F for less than 4 hours . Provided manager with time as a public health application . **Corrected On-Site**

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

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of sanitizer stored above make table .

High Priority - Vacuum breaker missing at hose bibb.

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.

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

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta salad 47°, ham 46°, cheese 46°. Per manager, not out for more than 4 hours. Manager placed items in walk in cooler to cool. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Wings in walk in cooler covered.

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Hood soiled with accumulated dust/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

High Priority - Dented/rusted cans present. See stop sale.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**

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

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Basic - Food debris/dust/grease/soil residue on interior of warmer needs cleaning.

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

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Intermediate - Spray bottle containing toxic substance not labeled.

Critical - Working containers of food removed from original container not identified by common name. Observed flour on dry storage rack not labeled and pizza grain on dry storage rack not labeled.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad in walk in cooler at 51. Food out less than 4 hours. Employee has been stocking buffet with the food from this container. Noodles on cookline at 47 for use. To less than 4 hours.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed noodles on buffet at 123 out less than 4 hours.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Observed chicken wings on buffet at 125 out less than 4 hours.

Critical - Observed food stored on floor. Observed box of potatoes on floor in walk in freezer. **Corrected On-Site**

Critical - Observed uncovered food in holding unit/dry storage area. Observed uncovered small tomatoes, lemons, shrimp and chicken uncovered in walk in freezer. **Corrected On-Site**

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed pans stored in preparation room not inverted with no overhead protection. **Corrected On-Site**

Observed employee with no hair restraint. Observed cook with no hair restraint.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed cycle of dishes read at 0ppm sanitizer. Upon running through another cycle observed at 50ppm. **Corrected On-Site**

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

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed employee handwash sink faucet with mildew like substance build up.

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

Critical - Observed roach activity as evidenced by 1 live roach found by dish machine.

Critical - Observed unlabeled spray bottle. Observed bottles of sanitizer in bottle not labeled with chemical name.

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

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

Observed souffle cups; no handle, inside sunflower seeds and bacon bit containers.Corrected On Site.

Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed soil buildup inside ice bin lid at soda station. Corrected On Site.

Observed residue build-up on outside of walk in cooler door. Repeat Violation, 3/21/11.

Observed build-up of food debris, dust or dirt on wire racks of wait trays.

Observed wall soiled with accumulated dust and or food debris behind wait trays.

Critical - Observed bathroom cleaner improperly stored by clean equipment. Corrected On Site.Repeat Violation, 3/21/11.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Lasagna at 46 and 49 degrees fahrenhiet.Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler waitstation cooler. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Bulk sugar containers. (2)

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed 2-12 oz. containers of lasagna at 46 and 49 degrees fahrenhiet in bottom of maketable cooler. Stop sale issued. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed Alfredo sauce at 122 degrees fahrenhiet. Reheated to 170 degrees fahrenhiet.Corrected On Site.

Critical - Observed tomato sauce/ crushed/canned tomatoes stored on floor.

Critical - Observed cool whip stored on floor in walk in freezer. Corrected On Site.

In-use utensil not stored on a clean portion of equipment. Ice scoop on top of ice machine. Corrected On Site.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repairman called out. Mannual warewashing for sanitizing must be used until dishmachine is working properly.

Critical - Food-contact surfaces not cleaned after being contaminationed. Observed Tea buckets with residue buildup inside container and observed with bulk sugar in them.

Critical - Observed black mildew like subject in the interior of ice machine.

Observed residue build-up on outside of walk in cooler door.

Observed clean wine glasses in reach in cooler not stored inverted or in a protected manner. Corrected On Site.

Observed clean equipment stored on floor. Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed sanitizer wiping cloth bucket improperly stored at beverage station with open pitchers of tea. Corrected On Site.

Critical - Observed bathroom cleaner improperly stored with clean equipment.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pasta at 50 degrees in service area. Placed back in walk in cooler. Observed at 38 degrees. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chick peas at 46 degrees on salad bar. Replaced with new product.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad on buffet line at 45 degrees. Observed at 41 degrees.Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings observed at 107 and 118 degrees on buffet line. Reheated, rotated out with other wings observed at 196 degrees fahrenhiet.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed meat sauce on buffett line at 127 degrees fahrenhiet. Reheated to 165 degrees.Corrected On Site.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Pasta on buffet line observed at 130 degrees fahrenhiet. Observed reheated to 180 degrees.

Critical - Observed uncovered food in holding unit/dry storage area. Pizzas in walk in cooler. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed at 0ppm.

Observed sanitizing solution for wiping cloths not free of food debris and visible soil.

Critical - Observed soil residue of tea in storage containers of bulk sugar.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed interior of reach-in cooler trays soiled with accumulation of food residue, waitstation. Repeat Violation. Corrected On Site.

Observed build-up of grease on nonfood-contact surface.- Plastic by fryers over can rack.

Observed residue build-up on inside surface of red buckets. Repeat Violation.

Observed build-up of food debris on outside surface of soup warmer for margarine.

Observed gaskets with soil build up, reach in freezers.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Glasses in reach in cooler, waitstation. Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Observed in walk in cooler after itvhad been pulled from freeze.

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

Critical - Observed uncovered food in holding unit/dry storage area. Pizzas and breadsticks in walk in cooler.Repeat Violation.

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

Observed nonfood-grade containers used for food storage in reach in freezer. To go bags over manicotti.

Critical - Observed encrusted material on can opener.

Critical - Observed bottom interior of reach-in coolers soiled at waitstation.

Observed build-up of grease on plastic at can rack. Repeat Violation.

Observed residue build-up on nonfood-contact surface- inside bucket of sanitizer for wiping cloths that was freshly made.

Observed glassware not stored inverted for protection inside coolers at waitstation.

Equipment and utensils not properly air-dried. Glassware observed wet stacked at waitstation.

Observed black residue accumulated on kitchen floor edges of underneath dishmachine.

Critical - Observed toxic items; degreaser, glass cleaner, and sanitizer improperly stored over single service articles, napkins, straws, lids at waitstation. Corrected On Site.Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed 200ppm at wiping cloths sanitizer. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed lasagna at 46 degrees Fahrenhiet and management states it has not been been out of temperature for more than 4 hours. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter in reach in cooler at 46 degrees Fahrenhiet. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler cookline area.

Critical - No conspicuously located thermometer in holding unit. Make table cooler in kitchen.

Critical - Observed improper vertical separation of bell peppers in a bag lying directly on top of uncovered ravioli in reach in freezer by dry storage.

Critical - Observed food stored on floor. Bags of chopped ham in walk in freezer.

Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer by dry storage. Manicotti, ravioli, stuffed shells. Repeat Violation.5/17/10.

Critical - Observed uncovered food in holding unit/dry storage area. Bread sticks in walk in cooler.

Critical - Observed uncovered food in holding unit/dry storage area. Bread in walk in freezer.

Observed walk-in cooler gasket torn/in disrepair.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0 ppm. Corrected On Site. Repeat Violation. 5/17/10

Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Repeat Violation. 5/17/10. Corrected On Site.

Critical - Observed sheet pans understand pots at cookline with accumulated food debris and liquid not cleaned at least every four hours.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soiled reach-in cooler gaskets on make table cooler.

Critical - Observed buildup of slime in the interior of ice machine by office.

Critical - Observed soil buildup inside ice bin at beverage station.

Observed build-up of grease on cooking equipment in kitchen.

Observed build-up of grease on plastic at can rack.

Observed residue build-up on silverware containers.

Critical - No handwashing sign provided at a handsink used by food employees, kitchen. Corrected On Site.

Critical - Observed one dead roaches on premises in unused ice machine.

Critical - Observed one dead roach on premises underneath dry storage shelving.

Observed grease accumulated under cooking equipment.

Observed food debris, and grease accumulated on kitchen floor behind equipment.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated grease behind equipment.

Critical - Observed toxic item stored by utensils in kitchen. Corrected On Site.

Critical - Observed toxic item stored by utensils and single service articles.

Critical - Observed toxic item improperly stored waitstation near single service trays, wait trays, and croutons, bacon bits, and sunflower seeds.

Critical - Observed dead roaches on premises. Approximately 15 under shelf in kitchen. Corrected On Site.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Pasta salad has bowl in it in walkin cooler.

Critical - Observed soil buildup inside ice bin. Both at waitress station in front.

Critical - Observed uncovered food in holding unit/dry storage area. Bread sticks in walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. Cheese sticks in reachin freezer.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Observed buildup of soiled material on mixer head.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed dead roaches on premises. Observed approximately 3 dead roaches in mixer area.

Critical - Observed food stored on floor. Cases of cheese in walkin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 44 degrees in opentop.

Critical - Observed soil residue in storage containers. White pitchers uses for tea.

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

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates

Floors not maintained smooth and durable.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor.

Observed hole in wall.

Critical - Observed unlabeled spray bottle.

Wet wiping cloth not stored in sanitizing solution between uses.