MATTEO TRATTORIA AND PIZZERIA Inspection – December 4, 2024

High Priority 4

#5High 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. 0ppm. Employee replaced sanitizer bucket and retested at 50 ppm **Corrected On-Site**

Corrected On-Site

#6High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Open shrimp and 2 portions of grouper thawing in hand wash sink in kitchen

Stop Sale

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat sauce 88f Manager reheated on stove

#8High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 2

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Pizza station. Employees thawing food in hand was sink

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned fish in coolers and freezer no date marking

Basic 4

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on clean dishes

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Pizza station

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Florida Food Watch