SPACE TOWN PIZZA

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed written procedures to manager on duty. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt container. Manager discarded cup. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Tile under large mixer is in disrepair.

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. Pizza at front counter -manager placed time mark Corrected On-Site

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. inspector provided plan handout to manager Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishes and other items stored on top of handwashing sink - items removed from sink Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Round pans not inverted on storage rack by back door

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Educated operator

Basic - Equipment in poor repair. Gaskets torn in reach in cooler

Basic - Food stored on floor. Bucket of red onions and case of pizza sauce on floor

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to 3 compartment sink- inspector provided signs to manager Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers soiled

Basic - Old labels stuck to food containers after cleaning. Label on plastic bin

Basic - Single-service articles not stored inverted or protected from contamination. Plates by pizza prep station - flipped by manager Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. sugar on back shelf

High Priority - Operating with an expired Division of Hotels and Restaurants license. 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. Wings prepared on Sunday not date marked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 44F, placed in cooler to rapid chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For garlic and oil, and pizza slices. Provided for operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items with cheese.

Basic - Equipment in poor repair. Gaskets on cooler with mozzarella cheese

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on pizza cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil had been out for two hours, recommended keeping cold or hot or putting on time plan

High Priority - Wiping cloth solution exceeding the maximum concentration allowed, sanitizer bucket ppm was over 200. Operator diluted to 100ppm Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles of cheese reach-in cooler

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Equipment in poor repair, gaskets on cheese reach-in cooler torn

Basic - Gaskets on reach-in cooler soiled with old food debis

Basic - Ceiling/ceiling tile shows damage or is in disrepair. * Hole in ceiling in closet.

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

Basic - Equipment in poor repair. * Gaskets torn on reach-in cooler on pizza make table

Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. *educated operator on how to use bleach to sanitize, left them with some test strips and how to acquire more.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * Fan over tables in dining area with excesive dust

Basic - Single-service articles improperly stored. An unopened bag of Pizza boxes stored in closet near various chemicals.

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. No dates on opened ham, salami Corrected On-Site Repeat Violation

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. Vivian Marozzi

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

Basic - Equipment in poor repair. Underside of door chest freezer Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer door

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Corrected On-Site Repeat Violation

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. Sliced ham in the glass door cooler

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Interior door of the ice chest broken/cracked

Basic - Food stored on floor. Flour

Basic - Ice buildup in reach-in freezer

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Pizza boxes on floor

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation