OCEANSIDE PIZZA

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled. Manager labeled bottle. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License posted is expired. License is current. Establishment is open and operating.

Basic - Gasket torn on reach in cooler in pizza area.

Basic - In-use tongs stored on equipment door handle between uses.

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. Heavy cream opened Sunday not date marked. Employee marked date. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager went and got test strips. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Corner going into kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Next to flip top cooler on cook line. Shift manager relocated off the floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (44F - Cold Holding); sliced meatballs (44F - Cold Holding), found filter clogged, manager cleaned unit filter. Corrective Action Taken

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.

Basic - Current Hotel and Restaurant license not displayed. Owner verified, license is current Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Lasagna thawing at room temperature. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of ice being dumped in handwashing sink in front counter sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer in it not labeled.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter sink.

High Priority - Dented can present. See stop sale. Roasted red peppers- 65 oz

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of mildew-like substance in the interior of the ice machine and door to ice machine soiled

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting boards have cut marks and are no longer cleanable.

Basic - Employee personal items stored above dressings in reach-in cooler

Basic - Equipment in poor repair, gaskets torn on reach-in coolers and walk-in cooler.

Basic - Gaskets on reach-in freezer and reach-in coolers soiled with food debris

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Pans in ware washing area not properly air-dried - wet nesting, operator separated to let them air dry Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface Repeat Violation

Basic - Scoop stored directly on rack of reach-in cooler Corrected On-Site

Basic - Stored food not covered, creamer in reach-in cooler missing lid

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer. *raw seafood items stored above ready to eat desserts in reach-in cooler. 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. * Red Velvet cake marked 8-25, found on 9-5, 11 days after preparation.

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. *half and half on cook line Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *can opener

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. *Rusted shelves reach-in cooler by fryer

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara meat sauce 74-76f after 3.5 hours. Covered in walk in. Cook will reheat

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook. Educated Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 128f hot holding. Marinara sauce 129f hh Reheated to 165f for hot holding Corrected On-Site

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. Half and half reach in cooler. Buttermilk walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board several

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch Corrected On-Site

Basic - Equipment in poor repair. Gaskets 2 door pizza cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - In-use tongs stored on equipment door handle between uses. 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. Pasta 48° from yesterday Marinara sauce 54° from yesterday

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 48° cold holding 3 lbs from yesterday Marinara sauce 54° cold holding 3 gallons from yesterday Repeat Violation

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. Blanca, Edward, Wilmer

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pizza station. Red Bull Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes and cucumbers over mozzarella cheese Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spaghetti above the chill line 48-50°f cook line reach in Unable to determine how long out of temperature stop sale

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spaghetti from Sunday Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Utilizing condiment cup to scoop cheese educated Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cook line reach in cooler educated Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drinks cups educated Corrective Action Taken