Scuola Pizza

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Manager certification and employee training
  • Intermediate: No certified food manager for establishment. No change
  • Intermediate: No proof of required state approved employee training provided for any employees. No change

The business was found operating without a valid license, and the state is taking action.

• Approved source; food safe and unadulterated
  • High priority: Dented/rusted cans present. See stop sale. Observed : 1 dented tomato sauce can.
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed : pasta after being cooked this morning, on the 3 compartment sink, 86,98,123.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed : raw shell eggs stored over prepared marinara sauce. The eggs were moved by the owner. ALSO, unwashed cucumbers stored over cooked ground beef in the walk-in cooler. The cucumbers were moved below.
  • Basic: Food stored on floor. Observed : a pan of portioned meat on the floor of the walk-in freezer.
• Bare hand contact with ready-to-eat food
  • Intermediate: Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed : prep staff cutting raw beef, no gloves. He went and washed hands and added gloves.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed : cook line reach-in coolers have compromised gaskets. The owner states they have been ordered.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : dish wash machine 0 ppm when tested.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. Observed : to go clam shells are face up on the cook line . The owner inverted them face down.
• Insects, rodents, pests and animals
  • Basic: Outer openings not protected with self-closing doors. Observed : the back door is not self closing.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed : spray Lysol, blue window cleaner and 4 other spray chemicals stored next to clean dishes or food in the kitchen. All items were moved to a cleaning shelf.
• Manager certification and employee training
  • 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/ Observed : no Certified Food Manager for the business.
  • 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 & Lodging Association (SafeStaff) 866-372-7233. Observed : no proof on site of any training.