PARTHENOPE RISTORANTE PIZZERIA Inspection – February 18, 2025

High Priority 3

#2High Priority22-41-4

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. Chlorine ppm at zero. Manager changed bucket and primed to 100 ppm

#3High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over uncovered tomato sauce. Chef moved chicken to bottom shelf

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top counter at pizza station at Ham; (45F – Cold Holding); cheese (46F – Cold Holding) Chef said items thereafter lunch 2 hours. Chef removed items to working cooler and called for maintenance

Intermediate 2

#5Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served. Clam and mussels tags not dated with last day of use.

#6Intermediate11-26-1

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. Form emailed

Basic 1

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Cooked tank in kitchen not secured

Florida Food Watch