PANAMA PIZZERIA EAST END

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pan containing blue cheese not date marked and opening date could not be determined by employees.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pan containing blue cheese not date marked and opening date could not be determined by employees. See stop sale.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in double door upright next to cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up in grooves of soda gun nozzle at bar. Manager began cleaning nozzle at time of inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink of fry area cutting board. Removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Head phones on fry area cutting board. Removed at time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Under side of sauté station make table lid falling apart, repaired with duct tape.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored inside dusty scoop holster. Dishwasher washed items during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of ice scoop holster dusty. Dishwasher cleaned item at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in pizza kitchen heavier stained/soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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/

Basic - Building components, attachments or fixtures in poor repair. Ac duct vent cover missing in kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling at kitchen entry.

Basic - Cloth used as a food-contact surface under bread and garlic butter in wait station.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on cutting board at make bar.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in Parmesan cheese at make bar.

Basic - Soiled dry wiping cloth in use on cutting board at make table.

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. Ground beef 46F at 3:30, per manager product was cooked at approximately 8:00am. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice: garlic in oil52F at 4:00pm per manger, oil set out approximately 10:30am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice: garlic in oil52F at 4:00pm per manger, oil set out approximately 10:30am. See stop sale.

Basic - Equipment in poor repair. Lid on short chest freezer in poor repair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Slimes substance inside soda gun holster at bar. Manager cleaned holster at time of inspection. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface, upright glass door cooler on cookline.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, by expo window on cook line.

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. Tested at 0 ppm. No chlorine connected to machine. Chlorine hooked up to machine at time of inspection tested at 100ppm Corrected On-Site

Intermediate - Dust build up on bowls on cook line over sauté make table. Cook sent items to dish pit for washing. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Small bowl used as scoop in Parmesan cheese. Cook replaced bowl with scoop with handle. Corrected On-Site

Basic - Equipment in poor repair. Chest freezer by mixer, lid broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer soiled, dust build up on soufflé cup caddy.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By sauté station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On pizza counter: pizza sauce 47F, Pizza make table: mozzarella cheese 69F sitting on top of other items. Items out approximately 1 hour per employee. Both items returned to temperature control. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Quaternary sanitizer bucket stored on table by pasta. Sanitizer removed from table at time of inspection. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings cooling from 12:40, 88F at 1:10, down to 80F at 2:10, improper rate of cooling. Employee took lids off of pans for better cooling. Corrective Action Taken

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. 1 dishwasher working, no proof of reporting agreement. Provided blank form to establishment. Employee signed agreement at time of inspection. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Observed cracks in corners of multiple dough pans.

Basic - In-use ice scoop stored on soiled surface between uses. Dirty water inside scoop holster on side of ice machine. Scoop and holster washed at time of inspection. Corrected On-Site

Basic - Soap dispenser installed over food prep sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22. Paid at time of inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, manager added quaternary sanitizer to sink, corrected to 300ppm Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer at 500+ppm, diluted to 300ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour and residue on Bottom of mixer head and back splash.

Basic - Garbage and dishes under Cookline equipment.

Basic - Missing vent cover over dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Swinging double doors soiled.

Basic - Standing water in bottom of fry station reach-in-cooler. Water leak on ceiling outside office from air conditioner.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar solution tested below 100. Employee added quat tabs, retested at 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen counter: iced Egg/cream wash 53F, less than 1 hour, employee made larger ice bath. On server counter: roasted garlic 45F, less than 4 hours, employee made larger ice bath. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer at bar tested at 500+ ppm. Employee dumped and made new solution. Retested at 200ppm Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 bartender with no proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chocolate pudding made Sunday, per manager, not dated. Dated at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty a/c vent over pizza station.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sun glasses on shelf on top of thermometer. Sunglasses taken to front counter. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in 1/3 pan with accumulation of flour. Employee took items to dish pit and cleaned Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Toaster oven exterior soiled. Wall by cook line soiled. Air conditioner above clean dish rack near dish pit.