Napoli's Pastaria

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on gasket of reach in cooler drawer on cook line in kitchen. Approximately 5 live roaches along wall behind pizza ovens on cook line in kitchen. **Warning** - From follow-up inspection 2025-02-13: 1 live roach on wall behind cook line in kitchen, operator killed and cleaned up roach. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-02-14: Observed one live roach on wall behind cook line near back door hand wash sink. Roach crawled behind cove molding at wall. Observed one live roach at triple sink on underside of sink. Person in charge killed and discarded. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-02-14: At call back violation not observed. **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches by reach in cooler in kitchen near side entrance to kitchen from front counter. 2 dead roaches in floor in front of keg reach in cooler at bar area. 1 dead roach in bathroom by office in back of establishment. **Warning** - From follow-up inspection 2025-02-13: 1 dead roach on flip top lid of reach in cooler in middle of kitchen, operator cleaned up and discarded roach. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-02-14: No dead roaches observed. **Time Extended** - From follow-up inspection 2025-02-14: Observed one dead roach on floor next to kitchen entrance. Person in charge cleaned up and removed dead roach. **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on gasket of reach in cooler drawer on cook line in kitchen. Approximately 5 live roaches along wall behind pizza ovens on cook line in kitchen. **Warning** - From follow-up inspection 2025-02-13: 1 live roach on wall behind cook line in kitchen, operator killed and cleaned up roach. **Admin Complaint** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches by reach in cooler in kitchen near side entrance to kitchen from front counter. 2 dead roaches in floor in front of keg reach in cooler at bar area. 1 dead roach in bathroom by office in back of establishment. **Warning** - From follow-up inspection 2025-02-13: 1 dead roach on flip top lid of reach in cooler in middle of kitchen, operator cleaned up and discarded roach. **Admin Complaint** **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (54F - Cold Holding); cut romaine (50F - Cold Holding) in reach in cooler in middle of kitchen, per employee cooler was turned on and items placed inside at same time approximately 30 minutes prior. **Repeat Violation** **Admin Complaint**

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on gasket of reach in cooler drawer on cook line in kitchen. Approximately 5 live roaches along wall behind pizza ovens on cook line in kitchen. **Warning**

High Priority - Toxic substance/chemical improperly stored. Spray bottle with purple liquid hanging on rack facing cutting board and spices on cook line, per employee it is all purpose cleaner, bottle moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink not accessible for employee use at all times. Chemical bottles and utensils in hand wash sink by dish machine, items moved. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing fresh garlic in oil mixture held on time control with pizza slices on written procedures. **Repeat Violation**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site, expired 8/19/2024

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid hanging on rack facing cutting board and spices on cook line, per employee it is all purpose cleaner, bottle moved.

Basic - Dead roaches on premises. 2 dead roaches by reach in cooler in kitchen near side entrance to kitchen from front counter. 2 dead roaches in floor in front of keg reach in cooler at bar area. 1 dead roach in bathroom by office in back of establishment. **Warning**

Basic - Floor soiled/has accumulation of debris. Under all equipment in kitchen, storage area, and bar area.

Basic - Food stored on floor. Buckets of marinara in walk in cooler. Bag in box soda and cooking by large mixer in kitchen. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in kitchen on make line and prep area. **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. Keg cooler at bar. Multiple reach in coolers in kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of onions, box of cucumbers, and bag of celery stored over bus tubs of shredded cheese in walk in cooler, all items rearranged. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (74F - Cold Holding) sitting out next to to cooler near pizza oven in kitchen, per employee garlic has been sitting out for approximately 2 hours, garlic placed back in cooler. shredded mozzarella cheese (66F - Cold Holding) sitting out in pan attached to small flattop grill in kitchen, per employee cheese has been sitting out less then 2 hours, cheese placed in reach in cooler. cooked pasta (44F,45F,45F - Cold Holding) double panned in flip top reach in cooler near per employee lid was consistently open for less then 2 hours, double pans removed. sausage (55F - Cold Holding); cooked green peppers and onions (60F - Cold Holding); shredded mozzarella cheese (60F,54F,54F - Cold Holding); ricotta cheese (61F - Cold Holding); Alfredo sauce (61F - Cold Holding) in reach in coolers surrounding pizza oven, per employee doors have been consistently open for 2 hours, temperature of coolers turned down. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-01: Pizza sauces 61F,51F, shredded cheese 57F,59F, sausage 51F,55F, fresh garlic in oil 64F, ricotta cheese 57F. All items in 2 reach in coolers around pizza oven in kitchen, per operator all items where pulled from the walk in cooler approximately 2 hours prior, they have scheduled maintenance for their coolers and should be fixed within a week. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No one is able to find any manager certification for any employee during inspection. **Warning** - From follow-up inspection 2024-05-01: 60 day callback from original inspection **Time Extended**

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in dish area near dish washer has been removed. **Warning** - From follow-up inspection 2024-05-01: 7 day callback from original inspection. **Time Extended**

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelves over reach in cooler in kitchen, bottle removed. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (74F - Cold Holding) sitting out next to to cooler near pizza oven in kitchen, per employee garlic has been sitting out for approximately 2 hours, garlic placed back in cooler. shredded mozzarella cheese (66F - Cold Holding) sitting out in pan attached to small flattop grill in kitchen, per employee cheese has been sitting out less then 2 hours, cheese placed in reach in cooler. cooked pasta (44F,45F,45F - Cold Holding) double panned in flip top reach in cooler near per employee lid was consistently open for less then 2 hours, double pans removed. sausage (55F - Cold Holding); cooked green peppers and onions (60F - Cold Holding); shredded mozzarella cheese (60F,54F,54F - Cold Holding); ricotta cheese (61F - Cold Holding); Alfredo sauce (61F - Cold Holding) in reach in coolers surrounding pizza oven, per employee doors have been consistently open for 2 hours, temperature of coolers turned down. **Corrective Action Taken** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two employees in kitchen touching hair with bare hands then continuing to handle clean equipment and make food orders without washing hands between tasks.

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. 2 employees in kitchen is not able to find any certification.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in dish area near dish washer has been removed. **Warning**

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No one is able to find any manager certification for any employee during inspection. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee's bathroom.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding pizza slices on time control but does not have any written procedures.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. 2 containers of cooking oil under oven in kitchen. Bucket of Crisco in walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers in establishment.

Employee Health Policies Present

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Plumbing Maintained; Sewage Disposal

Wiping Cloths Properly Used and Stored

Approved Thawing Methods Used

Equipment Adequate to Maintain Product Temperature

Warewashing Facilities Maintained and Used

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. Observed employee on the main cook line use barehands to check cooling temperature of eggplant parm.

High Priority - Toxic substance/chemical improperly stored. Three chemical spray bottles stored on metal shelf opposite dish machine stored facing pasta container. Operator relocated the chemical spray bottles.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, container of minestrone soup date marked 02/20 stored on shelf. Operator removed the minestrone soup to the dish area to be discarded. **Corrective Action Taken**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer on the main cook line, raw frozen chicken tenders in a open bag stored over open container of peas. Operator relocated the chicken tenders to the correct storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. Open container of milk stored behind the bar counter from friday with no product date marking. Operator placed date marker on the open container. **Corrected On-Site**

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. At time of inspection establishment using a non continuous cooking method for chicken wings with no approved written procedures.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at the end of the prep line has old food debris build up on the blade. Operator moved the can opener to the dish area to be washed. Cutting boards in the main cook line have build up of food staining. Interior of the microwave opposite oven has old food debris stuck to the interior of the microwave. **Corrective Action Taken**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizing time as public health control with no written plan. Inspector provided time as public health control written plan. **Corrective Action Taken**

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bulk yeast container. Operator removed the bowl from the bulk container. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on top of the bulk ice bin not inverted or covered for protection. Operator inverted the ice bucket. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the dishmachine area, clean plastic containers stacked while wet.

Basic - Food stored on floor. Bulk containers of pizza sauce stored on the floor in the walk in cooler.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on top of dusty pizza oven. Operator provided clean sheet trays to store pizza paddles on. Tongs stored hanging off the oven door handles. Operator relocated the tongs to the correct storage location. Knives stored between the two flip top reach in coolers on the main cook line. Operator relocated the knives to the correct storage location. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the women's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on the second hood system, on the filters over the fryers. Operator has maintenance scheduled. **Corrective Action Taken** **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the two flip top reach in coolers at the end of the main cook line. Employee began to remove the standing water. **Corrective Action Taken**

Basic - Working containers of food removed from original container not identified by common name. Bulk container of yeast stored with no product labeling. **Repeat Violation**