Aria Ristorante Pizzeria

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw pork removed from commercial packaging stored above mozzarella sticks inside stand up freezer Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above mozzarella cheese inside walk in cooler. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -bowl of raw chicken stored above raw calamari inside top of makeline cooler next to stove **Corrected On-Site**

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. **Warning**

High Priority - 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. See stop sale. -cooked pepperoni pizza, sausage/pepperoni, supreme, deep dish, panini, pinwheels out at room temperature without any time markings. **Warning**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ham

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. --portions of can opener blade -interior of microwave

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta

Basic - Cardboard used to line nonfood-contact shelves. -lining shelving in back

Basic - Clean linens stored in improper location. -inside bin stored at employee restroom

Basic - Food stored on floor. -case of cheese on floor inside walk in cooler

Basic - Manager with no beard guard/restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees. -warewashing area, restrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink basin next to 3 compartment sink -exterior of 3 compartment sink

Basic - Single-service articles stored on a soiled surface. -top shelf at prep table across from fryer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed whole mushrooms stored above ready to eat food inside walk in cooler

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. -shelves lined with cardboard in warewashing area - From follow-up inspection 2024-08-13: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in ware washing area, restrooms - From follow-up inspection 2024-08-13: **Time Extended**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above olives -raw sausage above carton of dairy product

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 46F, resting above pan level at makeline cooler, manager stated placed in location 2 hours prior from refrigerator, moved back to cool down to 41F. -feta cheese 58F, ham 57F, mozzarella cheese 55F, ricotta cheese 54F inside makeline cooler across from pizza oven, operator stated unplugged tomdefrost 2 hours prior, moved TCS food into walk in cooler. **Corrective Action Taken** **Warning**

High Priority - 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. -cooked pizzas, stromboli, pinwheels. Manager added time **Corrected On-Site** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -black substance on blade for can opener -interior of small ice machine **Corrective Action Taken**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -soft cheeses

Basic - Cardboard used to line nonfood-contact shelves. -shelves lined with cardboard in warewashing area

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -portion cup without handle resting inside container of cheese

Basic - In-use pizza peel stored on soiled surface between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in ware washing area, restrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris in knife holder on wall

Basic - Standing water or very slow draining water in handwash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs store above lives/condiments inside walk in, manager moved **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic mixed with oil, held at room temperature , 85F. Operator added to time as public health control for 4 hour maximum **Corrective Action Taken**

High Priority - 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. -slice cheese pizza **Corrected On-Site**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on table next to can opener **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sinks inside kitchen/prep area

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -handsink near pizza station blocked by dough tray **Corrected On-Site** - From follow-up inspection 2023-11-29: Blocked by large sign **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink up front - From follow-up inspection 2023-11-29: **Time Extended**

High Priority - Raw animal food stored over canned/bottled drinks. -raw/cold smoked salmon stored above cases of canned beverages inside walk in cooler. -inside stand up freezer in back, wrapped raw beef stored above commercial processed fried food. Advised to store raw food at bottom of freezers if removing from original commercial packaging **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs, 46-47F inside lexan stored above fill line by resting on top of empty pans inside low boy next to stove. Operator stated prepared 2 hours prior, chose to discard. Advised not to store TCS food above other pans. **Corrective Action Taken**

High Priority - 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. -sliced cheese pizza/pepperoni pizza. manager added time during inspection to whiteboard **Corrected On-Site**

High Priority - Employee/manager touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -operator handled/touched sliced meats with bare hands, cooked pizza without gloves to be placed out on line for by the slice orders

Intermediate - Spray bottle containing toxic substance not labeled. -purple chemical in sprayer next to 3 compartment sink without label

Intermediate - Handwash sink not accessible for employee use at all times. -handsink near pizza station blocked by dough tray **Corrected On-Site**

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -manager has class scheduled for 11/15. Advised to submit course completion/or certificate via email. **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

Basic - Single-service articles not stored inverted or protected from contamination. -aluminum pans with food contact surface facing up, along cook line on shelf

Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense food inside lowboy at salad station

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator has class scheduled for 6/15 **Corrective Action Taken** **Warning** - From follow-up inspection 2023-06-07: Time extended 60 days **Time Extended** - From follow-up inspection 2023-08-11: Time extended 30 days per kathryn manti **Time Extended** - From follow-up inspection 2023-09-11: Retake test scheduled for this week. Time extended 30 days to verify compliance, per amy zaleski **Time Extended** - From follow-up inspection 2023-10-11: Time extended 30 days per amy zaleski, manager scheduled class after unsuccessful test. Manager stated second employee scheduled for test **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-06-07: Time extended 60 days **Time Extended** - From follow-up inspection 2023-08-11: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended** - From follow-up inspection 2023-10-11: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning** - From follow-up inspection 2023-06-07: **Time Extended** - From follow-up inspection 2023-08-11: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended** - From follow-up inspection 2023-10-11: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator has class scheduled for 6/15 **Corrective Action Taken** **Warning** - From follow-up inspection 2023-06-07: Time extended 60 days **Time Extended** - From follow-up inspection 2023-08-11: Time extended 30 days per kathryn manti **Time Extended** - From follow-up inspection 2023-09-11: Retake test scheduled for this week. Time extended 30 days to verify compliance, per amy zaleski **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-06-07: Time extended 60 days **Time Extended** - From follow-up inspection 2023-08-11: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning** - From follow-up inspection 2023-06-07: **Time Extended** - From follow-up inspection 2023-08-11: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator has class scheduled for 6/15 **Corrective Action Taken** **Warning** - From follow-up inspection 2023-06-07: Time extended 60 days **Time Extended** - From follow-up inspection 2023-08-11: Time extended 30 days per kathryn manti **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-06-07: Time extended 60 days **Time Extended** - From follow-up inspection 2023-08-11: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning** - From follow-up inspection 2023-06-07: **Time Extended** - From follow-up inspection 2023-08-11: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator has class scheduled for 6/15 **Corrective Action Taken** **Warning** - From follow-up inspection 2023-06-07: Time extended 60 days **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-06-07: Time extended 60 days **Time Extended**

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning** - From follow-up inspection 2023-06-07: **Time Extended**

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on multi use prep table - From follow-up inspection 2023-06-07: **Time Extended** **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked mushrooms 92F, cooked less than 3 hours prior, employee moved into reliable cooler to attempt finish cooling. Employee moved into freezer, rechecked 1 hour later at 45-52F **Corrective Action Taken**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched pizza crust with fingers when placing cooked pizza slice onto plate. Advised to use utensils or gloves

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken wings above cooked food inside stand up freezer, wings removed from commercial packaging

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, ricotta cheese, ham, sliced cheese, fresh mozzarella 58-92F longer than 4 hours **. See stop sale. Warning** **Warning**

High Priority - 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. See stop sale. **Warning**

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -commercially cooked peppers 58F, removed from can prior day and placed into unit not holding adequate temperatures. **Warning**

High Priority - Toxic substance/chemical improperly stored. -wd40 stored on top of paper towel dispenser above hand sink **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep pan used to cool mushrooms in cooler held across from oven that did not allow for rapid cooling.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator has class scheduled for 6/15 **Corrective Action Taken** **Warning**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. -purple chemical inside unlabeled spray bottle on bottom shelf of table **Corrected On-Site**

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

Basic - Single-service articles improperly stored. -pizza boxes on floor in back

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on multi use prep table