PIZZA CAROUSEL

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. The pizza pies for slices were not time marked. The pies came out 30 minutes ago. The time marked was placed. Corrected On-Site

Basic - Accumulation of black/green substance in the interior of the ice machine/bin.

Basic - Food stored on floor. In the dry storage area, a case of pizza sauce was stored on the floor. The case was moved up Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53F - Cold Holding); feta cheese (55F - Cold Holding) not prepared or portioned today stored at room temperature with no ice or refrigeration on pizza prep line. Per employee, items were out of cooler for less than 1 hour. Operator placed items back into reach in cooler to chill. Corrective Action Taken

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 slices at pizza oven missing time mark. Per operator, pizza slices were made less than 1 hour ago. Operator applied appropriate time marking. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above ice machine heavily soiled with dust.

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

Basic - Floor soiled/has accumulation of debris throughout back prep areas.

Basic - Food stored on floor. Box of raw pork stored on floor of walk in cooler. Repeat Violation

Basic - Food stored under dripping water line. Protected bin of cooked pasta stored underneath dripping condensation line in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan/motor cover heavily soiled with mold and dust.

High Priority - Toxic substance/chemical improperly stored. Hanging on the dry storage shelf with a box of oil and cans of food, a bottle of windex was stored. The bottle was removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Hanging on the dry storage rack, a spray bottle of blue liquid was not labeled. The bottle was labeled by the dish washer as windex. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In the container of crushed red pepper, two small plastic ramekins were stored inside and being used to dispense the food. The items were removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment handles. On the flip top cooler handle. The handle was cleaned during the inspection Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At the soda station, the bungee cord was located and installed. Corrected On-Site

Basic - Food stored on floor. In the walk in cooler, a pan of shredded cheese and pails of mushrooms were stored on the floor. The items were moved up off of the floor. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Food stored in plastic thank you bags

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler wrapped in plastic on top of cloth towel at cheese (47F - Cold Holding); salami (47F - Cold Holding) chef removed towel and placed in freezer to cool back to 41°

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on the steam table at chicken soup (125F - Hot Holding); minestrone (125F - Hot Holding), chef reheated items to 165° and above Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Using napkins as paper towels at handwashing sink by front counter

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. Form emailed

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemicals not labeled. Maintenance person labeled Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At front prep area and back prep area

Basic - Cloth used as a food-contact surface. Cloth towels used as food liner. Chef discarded Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Using cloth towels as liners, chef removed 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. No written procedures for pizza slices.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Girl labeled bottles Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substance

Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks secured Corrected On-Site

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

Basic - Food stored on floor. Box of food on the walk-in cooler floor. Chef picked up item Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw tilapia stored over bucket of feta cheese- operator removed raw tilapia. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door near bathroom area.

Basic - Single-service articles improperly stored. At hallway in front of bathrooms- pizza boxes stored on floor- operator moved off floor. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored over clean plates on cookline. Chemicals moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pepperoni 45°f for 3 hours, sauce 51° for 30 minutes in reachin cooler. Per operator working with items at pizza station.

High Priority - Toxic substance/chemical improperly stored. Observed chemical bottle not labeled. -Observed chemical stored on shelf with table salt and single service utensils. Operator removed and labeled bottle. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at 3 compartments sink at >100 ppm when tested. Operator corrected to 100ppm.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked egg plant and cheese stored in walk-in cooler without date marking. Operator said store 24 hours.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on stored on slicer. Operator removed cup with drink. Corrected On-Site

Basic - Food stored on floor. Observed plastic storage container with flour on floor in prep area.

Basic - No suitable facilities provided to store employee clothing and other possessions. -Observed employee phone stored on slicer.Operator removed phone. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observed in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris by 3 compartments sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table in kitchen. Operator placed wiping cloth in sanitizer bucket.

Basic - Working containers of food removed from original container not identified by common name. Observed storage containers with flour not labeled in prep area.

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 CS

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at triple sink chlorine sanitize <50ppm Operator added bleach to 75ppm Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed at steam table meatballs in tomato sauce (115°F - Hot Holding) Operator reheated to 210°F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at front counter sanitizer bucket 200ppm chlorine Observed at steam table sanitizer bucket 200ppm chlorine Operator emptied buckets and re made to 75ppm chlorine Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Observed at walk-in cooler box of pepperoni and box of bread crumbs stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at shelving above steam table excess build up of dust Observed at shelving above clean dish excess build up of dust

Basic - Ripped/worn tin foil used as shelf cover. Observed at shelving outside walk-in cooler ripped/torn tin foil used as shelving liner Observed at shelving next to reach in freezer ripped/torn tin foil used as shelving liner

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Owner removed Garbage can Corrected On-Site

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/ Manager arrived during inspection Corrected On-Site