DIPAPAS ITALY

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (94F - Hot Holding); demi glace (100F - Hot Holding) at steam table. Operator took products to be reheated. **Corrective Action Taken**

High Priority

Toxic substance/chemical improperly stored.

High Priority - Toxic substance/chemical improperly stored. Observed container of stainless steel shine stored on shelf with spices in kitchen area.

High Priority

Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from cup then continue to handle food without changing gloves and washing hands.

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed raw sea bass completely thawed inside reduced oxygen packaging in reach in cooler across cook line. **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (44F - Cold Holding); sliced ham (45F - Cold Holding); sausage (45F - Cold Holding) at pizza prep station. As per operator products were placed inside cooler 2 hours prior to inspection.

High Priority

In-use wet wiping cloth/towel used under cutting board. In pizza prep area.

Basic - In-use wet wiping cloth/towel used under cutting board. In pizza prep area.

Basic

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4+ employees working with no certified food manager present at time of inspection. **Repeat Violation**

Intermediate

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for all employees. All hired over 60 days.

Intermediate

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.

Basic

Nonfood-grade basting brush used in food.

Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush at coffee station. **Repeat Violation**

Intermediate

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature 44F in pizza prep area.

Basic

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed raw sea bass completely thawed inside reduced oxygen packaging in reach in cooler across cook line. **Repeat Violation** **Admin Complaint**

Basic

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water cup stored on prep table in pizza prep area. **Repeat Violation**

Basic

Exterior door has a gap at the threshold that opens to the outside. At both back doors.

Basic - Exterior door has a gap at the threshold that opens to the outside. At both back doors. **Repeat Violation**

Basic