PEPPINO'S PIZZA

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in reach in cooler prepared 12/09 per Manager not date marked . Manager put date on pasta Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall in back hallway past walk-in-cooler. Manager taped plastic over hole Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Food dispensed ( sugar )with a bowl without a handle. Manager removed bowl Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( mushrooms, cucumbers ) stored over ready-to-eat food ( manicotti ) in walk in cooler. Manager moved manicotti from under vegetables. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara sauce prepared 6 days earlier did not have a date mark.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joe's food handler certificate expired

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( sugar ). Manager removed portion cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep table and headphones on dry goods storage area rack. Manager removed all items Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Floor tiles missing and/or in disrepair. Cracked tile under handwash sink in pizza prep area.

Basic - Hole in or other damage to wall. Hole in wall in back hallway

Basic - Working containers of food removed from original container not identified by common name. Flour bin not labeled Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head of floor mixer in back of kitchen next to back door. Slicer blade for slicer on kitchen prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from pizza oven. Manager removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee in dish area not wearing a hair net. Manager provided employee with hair restraint and employee put on hair restraint. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers stored on dry shelf. Manager had employee place labels on containers. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink in dish area, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lasagna stored on cook line dated 8/24. Manager stated item was prepared on 8/24 and frozen then removed on 9/3. Manager placed proper date on lasagna. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Stuffed noodles stored in walk-in cooler dated 8/23.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Repeat Violation

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. Two new employees working without proof of employee reporting agreement.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in walk-in cooler. Manager stated noodles was prepared the previous morning.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles throughout the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table next to slicer. Manager removed drink from prep table. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on kitchen prep table. Manager placed wet towel in sanitizer bucket. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in dish area, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on prep table across from cook line oven: meatballs (58F - Cold Holding). Employee stated item was placed on table thirty minutes prior to temperature being taken. Employee placed item in walk-in cooler to reduce temperature to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee drained pan of spinach in hand washing sink across from walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table car from cook line oven.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in warmer on prep table next to cook line, 131F. Manager turned up warmer to heat water to 135F. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line grill drawers. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Meatballs thawing at room temperature. Employee moved item to walk-in cooler. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: marinara sauce (57F - Cooling); pizza sauce (51F - Cooling). Manager stated items prepared the previous day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in walk-in cooler: marinara sauce (57F - Cooling); pizza sauce (51F - Cooling). Manager stated items prepared the previous day.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating noodles on cook line, proceeded to put on gloves and place noodles in strainer and rinse with water without washing hands. Manager had employee wash hands and change gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler for salad prep. Repeat Violation

Intermediate - No soap provided at handwash sink. Hand washing sink in dish area. Manager provided hand washing sink with soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna stored in walk-in cooler. Employee stated lasagna was prepared on 8/16. Manager placed proper date on lasagna. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating noodles on cook line.

Basic - Food stored on floor. Cases of coke bottles on top floor in dry storage area next to back door.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in corn meal stored in dry storage area next to back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above stove greasy. Inside of mop sink. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from pizza oven: creamer (48F - Cold Holding). Employee stated item placed in cooler two hours prior to temperature being taken. Employee placed item in walk-in cooler to reduce temperature to 41F.

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 written procedure available. Inspector provided operator with written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to oven. Mixer head of floor mixer next to back door. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 certified food manager with four employees working. Manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Manager provided hand towels. Corrected On-Site

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. No proof of employee reporting responsibility.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk-in cooler. Employee stated lasagna was prepared 4 days prior. Employee added proper date to item. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Souffle cup used to scoop sugar in prep area. Manager discarded cup. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Shelf on cart in dish area. Manager discarded cardboard. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to pizza oven. Employee discarded drink. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line, water temperature 88F.

Basic - No copy of latest inspection report available. Last inspection not available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above stove greasy. Fan cover in walk-in cooler. Frame of reach-in cooler next to stove.

Basic - Old labels stuck to food containers after cleaning. Container stored above three compartment sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawed in standing water on prep table across from three compartment sink. Employee moved shrimp to walk-in cooler to thaw. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a full pizza on the rack, no time mark. An adjusted mark was put in place. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. ALSO, the cut boards are stained.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink on a prep table. This was moved below. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked pork stored under raw shell eggs. The eggs were moved below. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook staff fill a water pitcher in the hand wash sink. The manager informed the staff not to use the the hand wash sink for other purposes. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken. Observed the dumpster lids are broken.