Valentino's Ny Pizza & Rest Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. In feta cheese at salad cooler

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Pot rack over prep table

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee mug on counter in front of microwave **Corrected On-Site**

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

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Repeat Violation**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top of chest freezer plastic board with open corrugated ends **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright stainless **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef patties over container of cooked chicken wings in stainless reach in cooler **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

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 salad made 2 days prior. Operator dated **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open water bottle on shelf over chest freezer **Corrected On-Site**

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

Basic - Equipment and utensils not properly air-dried - wet nesting.bcups at sandwich cooler

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

Basic - Food-contact surface not smooth and easily cleanable. Interior lid of ice machine cracked **Repeat Violation**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over prep table

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lid to chest freezer **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright stainless reach in cooler

Basic - Single-service articles not stored inverted or protected from contamination. Plastic lids on cookline **Corrected On-Site** **Repeat Violation**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Employee putting order away stopped and applied gloves for order. Stopped and reeducated. Had employee wash and reapply gloves **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Container Raw chicken wings sitting on top of pot of soup in walk in cooler . Operator states was moved out of place during receipt of shipment. Moved **Corrected On-Site** **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. Cheesecake in wic operator states was made 2 days prior. Dated **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. In cheese in walk in and salt in bucket **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Pot rack

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

Basic - Food stored on floor. Bucket of salt in kitchen **Corrected On-Site**

Basic - Food-contact surface not smooth and easily cleanable. Interior lid of ice machine.

Basic - In-use wet wiping cloth/towel used under cutting board. RCorrected On-Site**ecommend replacing with rubber bar mat **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep table. (Can replace with coated lightbulbs.)

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lid to chest freezer

Basic - Single-service articles not stored inverted or protected from contamination. Foam clamshells over prep cooler **Corrected On-Site**

Basic - Storage of maintenance equipment in areas that may result in cross contamination. Dirty mop water next to clean glasses

Basic - Working containers of food removed from original container not identified by common name. Salt in bucket next to coca cola cooler

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 sauce on counter. Pulled out 2 hours prior. Cook marked **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw shell eggs over ready to eat **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. Sandwich cooler

Intermediate - Encrusted material on can opener blade. Heavy buildup

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pans in sink. Operator removed pans. **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. Observed 3 certificates. Operator provided list of employees that are scheduled for training.

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

Intermediate - Slicer blade soiled with old food debris. Moderate

Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.cut lettuce 61° tomato salad 48° pasta 52° cottage cheese 50° home made dressing 50° **Warning** salad bar not in use at this time. Will recheck at 60 day callback At 11:30 found Cut tomatoes 45° cottage cheese 45° pasta salad 45° potato salad 45° ambient cool from stocking bar at 10:00 am. Owner will recheck temperature after 3 hours and will discard product if not 41° or below

Intermediate - Cold holding equipment incapable of 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. Buffet cooler found at 50° sandwich cooler 48° **Warning** salad bar not in use at this time. Will recheck at 60 day callback Sandwich cooler found at 30°, buffet cooler was found at 45°, owner adjusted thermostat and will monitor temperature. If unit is unable to maintain 41° or below, owner will place on time as public health control plan

Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Foil pans **Warning**

Basic - thank you bags used in direct contact with garlic knots in the walk in cooler. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.cut lettuce 61° tomato salad 48° pasta 52° cottage cheese 50° home made dressing 50° **Warning** salad bar not in use at this time. Will recheck at 60 day callback

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Handling cash then wiped hands on a wet towel. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Uncovered Raw philly meat stored over uncovered broccoli bites mozzarella sticks etc in chest freezer. **Warning**

Intermediate - Cold holding equipment incapable of 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. Buffet cooler found at 50° sandwich cooler 48° **Warning** salad bar not in use at this time. Will recheck at 60 day callback

Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Warning** no antiseptic at sink

Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Warning**

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. **Warning**

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Warning**

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Pizza cooler, salad cooler and buffet. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook **Warning**

Basic - Employee with soiled clothing.

Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Foil pans **Warning**

Basic - Stored food not covered in chest freezer. **Warning**

Basic - thank you bags used in direct contact with garlic knots in the walk in cooler. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.cut lettuce 61° tomato salad 48° pasta 52° cottage cheese 50° home made dressing 50° **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Handling cash then wiped hands on a wet towel. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese 60° operator states he had out for some time. Flip top cooler c.h: sliced ham 44° sliced tomatoes 44° shredded lettuce 44° steam pickled vegetables 50° **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Uncovered Raw philly meat stored over uncovered broccoli bites mozzarella sticks etc in chest freezer. **Warning**

High Priority - Raw ground beef over sauces in salad cooler. **Corrected On-Site** **Warning**

Intermediate - Cold holding equipment incapable of 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. Buffet cooler found at 50° sandwich cooler 48° **Warning**

Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Warning**

Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Warning**

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. **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 pies and shredded cheese **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, cooked chicken wings, etc **Warning**

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

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled scoop in cheese. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.

Intermediate - No soap provided at handwash sink.

Basic - Equipment in poor repair. Reach in cooler not maintaining food 41° or below. No warning issued due to other working refrigeration in close proximity.

Basic - Light not functioning. Just went out, kitchen area.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in small reach in cooler. Rapid chilled.

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large bowl, etc, by triple sink. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Cook line, **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. Pasta salad, etc.

Basic - Case of single-service articles stored on floor in wait station. Pizza boxes. **Corrected On-Site**

Basic - Light not functioning. Pizza line. Operators have been working on repairing.

Critical - Observed food stored on floor. sausage , walk in cooler. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food/ water residue.

Observed single-service items stored on floor. pizza boxes, salad bar.

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.Repeat Violation.

No Violations Were Observed

Critical - Observed raw animal food stored over ready-to-eat food. raw beef, over pepperoni, etc. walk in cooler.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauce, walk in .

Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. sink by triple sink, dirty pan . Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towel bucket. Corrected On Site.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine. moderate. callback- back machine clean, front machine soiled.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over seafood. Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm. Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for towel buckets. Corrected On Site.

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

Critical - Observed dented/rusted cans. 3 6 lb cans tomatoes , Corrected On Site. will send back for credit.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic butter 100, less than 4 hours, rapid chilled.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cream, etc. upright reach in.

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

Observed employee with no hair restraint. Repeat Violation.

Observed nonfood-grade containers used for food storage. grocery bag, cooked sausage.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. non sealed wood, soiled shelf , glasses are on shelf by ice machine.

Critical - Observed interior of microwave soiled.

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

Critical - Observed encrusted material on can opener. metal shavings.

Equipment and utensils not properly air-dried.wet stacking, cups.

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

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towel bucket, 400 ppm plus. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured. under hand sink.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.observed 2 wait staff, four cooks engaged in food prep.

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 for baked lasgna. Corrected On Site.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually,last done 1/13/09. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

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

Critical - Observed expired Food Manager Certification and no other manager on site certified.

Critical - Violation: 41B-01-1Observed sanitizing solution for wiping cloths exceeding the maximum concentration allowed. Tested 200ppm Chlorine.

Critical - Violation: 53A-19-1Observed expired Food Manager Certification.

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 3/16/2009.

Critical - No handwashing sign provided at a handsink used by food employees; ladies' room.

Critical - Observed expired Food Manager Certification.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Bread prior to toasting, pizza toppings prior to baking.

Critical - Observed sanitizing solution for wiping cloths exceeding the maximum concentration allowed. Tested 200ppm Chlorine.

Critical - Violation: 53A-07-1No Certified Food Manager for establishment. This violation must be corrected by : 10/24/2008.Callback 10/28/2008. CFM for establishment expired 8/2008.

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 10/24/2008.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/24/2008.

Critical - No proof of required employee training provided. This violation must be corrected by : 10/24/2008.

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

Critical - Observed dented cans. Olives, pizza sauce.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Lettuce. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cheese, reach-in cooler.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths, over 200ppm chlorine.

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