Circo Pizzeria & Italian Kitchen

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Located at server wait station: Whipped butter and garlic 63°F. Manager voluntarily discarded. Located in walk-in cooler: shredded mozzarella (47°F - Cold Holding); prepared lasagna (49°F - Cold Holding); fresh mozzarella (47°F - Cold Holding) Manager discovered unit was on a defrost cycle. Manager moving items into the walk-in freezer to rapidly cool.
• Food protection and cross-contamination
  • 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 stored above raw fish in walk-in freezer. Discussed with manager proper safe storage when items are not all commercially packaged.
  • Basic: Food stored on floor. Floor stored on floor in walk-in freezer.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee begin to put on gloves prior to washing hands. Inspector stopped employee and discussed requirements for handwashing prior to putting on gloves.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Single service plastic cup used as a scoop for sugar at the server wait station.
  • Basic: Ripped/worn tin foil used as shelf cover. Located in rear prep area on shelf used to store bottles of wine.
• Dishwashing facilities and test kits
  • Intermediate: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check dish machine. Machine testing at 0 ppm
• Wiping cloths and linens
  • Basic: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wiping cloth used to line the bottom of cutting board at server station.
  • Basic: Soiled dry wiping cloth in use. Located on top of prep table to line the bottom of a cutting board.
• 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. dish machine testing at 0 ppm.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on glassware stored in a cabinet at server wait station.
• Insects, rodents, pests and animals
  • High priority: 25 total Live, small flying insects found: (17) live flies located under prep table at the server wait station along the West interior wall (4) live flies observed flying around the dish pit (4) live flies observed in the rear dry storage room.
  • High priority: Roach activity present as evidenced by 4 total live roaches found: (3) live roaches observed on the southwestern wall of the dry storage room (1) live roach observed at the employee hand wash sink next to the ice machine.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Floors soiled underneath equipment on cook-line, under server wait station, and along the perimeter walls of the dry storage room.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and cellphone stored at cook-line table.
• Manager certification and employee training
  • 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.