Villa Rina Pizza Of Tampa Improves its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving, walk in cooler fan, reach in cooler gaskets, wheel dry storage, dry storage shelving

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Floor soiled/has accumulation of debris. Along baseboards

Basic - In-use tongs stored on equipment door handle between uses. Oven

Basic - Outer openings not protected with self-closing doors.

Basic - Reach-in cooler gasket torn/in disrepair.

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara 94°f

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles **Repeat Violation**

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

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

Basic - Floor soiled/has accumulation of debris. Along baseboards **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Light shield damaged/in disrepair. Over food storage by walk in cooler **Repeat Violation**

Basic - Outer openings not protected with self-closing doors. Closer does not close door

Basic - Soiled reach-in cooler gaskets.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Clear sterilite in walk in cooler

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 55°f put into freezer **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over container of mushrooms **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Emptied drink cup

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Has quaternary ammonia needs chlorine **Repeat Violation**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Under front counter

Basic - Light shield damaged/in disrepair. **Repeat Violation**

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelf front counter

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**

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

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

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Repeat Violation**

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles **Warning**

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups **Warning**

Basic - Floor soiled/has accumulation of debris. Along baseboards **Warning**

Basic - Light shield damaged/in disrepair. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door cooler **Warning**

Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles **Warning**

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups **Warning**

Basic - Floor soiled/has accumulation of debris. Along baseboards **Warning**

Basic - Light shield damaged/in disrepair. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door cooler **Warning**

Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50°f, spinach 44-45°f, Cheese 46°f, cut lettuce 43-44°f, raw chicken 44°f, heavy whipping cream 47°f, Pizza sauce 54°f put into cooler and replace with new sauce on time as a public health control, put dry ice in coolers **Corrective Action Taken** **Warning** On 8/11/15- Sausage 41°f, cheese 41°f, raw chicken 41°f and 43°f, cut lettuce 41°f, ham 43°zone, cooked pasta 42°f, [sausage 48°f, cannoli cream 48°f, cooked lasagna 47°f, Ham 54°f] put into freezer Cooling- cut tomatoes 51°f (10:45am)

High Priority - Raw animal food not properly separated from ready-to-eat food. Raw steak by cut onions separated from each other **corrective action taken**, raw chicken over mushrooms in walk in cooler **Warning** On 8/11/14- raw chicken over pizza sauce

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles **Warning**

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups **Warning**

Basic - Floor soiled/has accumulation of debris. Along baseboards **Warning**

Basic - Hole in or other damage to wall. Under Three compartment sink **Warning**

Basic - Light shield damaged/in disrepair. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door cooler **Warning**

Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**

High Priority - Displayed food not properly protected from contamination. Pizza **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50°f, spinach 44-45°f, Cheese 46°f, cut lettuce 43-44°f, raw chicken 44°f, heavy whipping cream 47°f, Pizza sauce 54°f put into cooler and replace with new sauce on time as a public health control, put dry ice in coolers **Corrective Action Taken** **Warning**

High Priority - Raw animal food not properly separated from ready-to-eat food. Raw steak by cut onions separated from each other **corrective action taken**, raw chicken over mushrooms in walk in cooler **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In disrepair **Warning**

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Repeat Violation** **Warning**

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

Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**

Basic - Clean cups/glasses not properly air dried - wet nesting.

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

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

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

Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Paint peeling dry storage rack **Repeat Violation**

Basic - Soiled reach-in cooler gaskets. **Repeat Violation**

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

Basic - Wall soiled with accumulated food debris. Storage area

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Repeat Violation**

High Priority - Displayed food not properly protected from contamination. Pizza **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over mushrooms **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet. Broken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Repeat Violation**

Basic - Bathroom door not self-closing. Men's

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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

Basic - Floor tiles cracked, broken or in disrepair.

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. Shortening **Corrected On-Site**

Basic - In-use tongs stored on oven door handle. **Corrected On-Site**

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

Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Paint peeling in clean equipment rack

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Single-service items for customer self-service not properly protected to prevent contamination.

Basic - Soiled reach-in cooler gaskets.

Basic - Wall in disrepair. Behind chest freezer

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

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese put in freezer reached 41°f, ricotta cheese voluntarily thrown away **Corrected On-Site**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage put in freezer reached 43°f **Corrected On-Site**

High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham put in freezer reached 43°f, salami voluntarily thrown away **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce put in walk in cooler replaced with new sauce

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 - 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. Replaced all food with new products and put other product in freezer

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies

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