PIZZACRAFT PIZZERIA & COCKTAIL BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Bar area soda gun nozzles soiled.

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.

Intermediate - Spray bottle containing toxic substance not labeled. 1. Multi surface cleaner in spray bottle not labeled. Operator labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine, operator cleaned. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use thawing in front line reach in cooler and not removed from reduced oxygen package. Operator removed. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair. 1. Reach in cooler gaskets in kitchen torn.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Provided operator with handout. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Dry storage shelves in kitchen soiled with grease. 2. Reach in cooler gaskets in kitchen soiled

Basic - Plumbing system in disrepair. 1. Bar area hand washing sink pipe in disrepair, operator repaired. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Owner placed the piece during the inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On the cook line, in the grated cheese, a 2 oz ramekin was stored in the food and used to dispense the food. The ramekin was discarded. Corrected On-Site

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, egg wash made from fresh cracked eggs, was stored over meatball sauce. The egg wash was moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On the cook line spice rack, cans of butane were stored over the onion powder and garlic powder. The cans were removed. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the ice machine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs were stored over the raw ground beef. The items were swapped. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On the cook line, in the grated cheese, a small plastic ramekin was stored and used to dispense the product. The operator replaced the item with an item with a handle. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the flip top opposite the grill, shell eggs ambient (45-53F cheese (41F-45F); observed food stored above rim line. Operator removed food out of temperature and placed in reach in cooler to quick 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. Liquid eggs at grill not time marked. Operator time marked 3:30-7:30 Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker available but not installed at the mop sink. Operator connected vacuum breaker during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two drink nozzles at the bar soiled. Observed can opener stored on shelf across from triple sink soiled with food debris. Repeat Violation

Intermediate - No soap and paper towels provided at handwash sink at the bar. Operator supplied sink with soap and paper towels Corrected On-Site

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

Basic - Ceiling tile missing near walk in cooler at entrance to the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on bagged breading near storage area. Employee personal items stored with plates for food prep in the kitchen. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two containers in the kitchen and one at the pizza station in water less than 135F.

Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen. Operator provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with mold like substance at bar hand wash sink.

Basic - Plumbing system in disrepair at the hand sink near the pizza station.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Shop vac observed stored with single use cups in the storage area.

Basic - Uncovered food stored near sink exposed to splash in the kitchen. Observed three containers of uncooked pasta stored under hand towel dispenser.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth near hand sink at the pizza station.

Basic - Working containers of food removed from original container not identified by common name. Observed oil near salad prep area, salt near hand sink, sugar on storage rack by walk in cooler not labeled . Operator labeled. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in drawer cooler in cook line. Operator switch drawers moving raw chicken to bottom drawer. Corrected On-Site

Intermediate - Soda nozzles in bar soiled with slime. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2022-07-22: One Backflow preventer installed, need one for the other side of splitter. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-07-22: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler house bolognese sauce 68-83F @ 1:20pm. Per manager cooling at minimum 5 hrs. See stop sale. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves to prepare food w/o washing hands first. Reviewed proper procedures and employee washed hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender cut strawberries for garnish w/o putting on gloves. Stop employee, strawberries discarded, and employee washed hands and put on gloves before starting over. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler house bolognese sauce 68-83F @ 1:20pm. Per manager cooling at minimum 5 hrs.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink at 200ppm. Manager drained sink to remake. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Edges of ice buckets have mold like build up.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle at front counter hand sink stripped and not working.

Basic - Employee eating in a food preparation or other restricted area. Observed open employee beverage cups at on counter at pizza station, by front counter hand sink, and at back prep area. Employees discarded beverages. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At back prep table knives between backsplash and wall. Manager removed knives to be washed. Corrected On-Site

Basic - Light shield damaged/in disrepair. 3 light fixtures in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right fliptop it container of raw salmon and raw calamari over container of cooked wings. Manager switched places to properly store. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Manager sent employee to store to purchase vacuum breakers. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun dispensers at ends of bar have mold like build up and drain at end of bar close to kitchen has slime like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Container of utensils sitting in hand sink on cook line. Manager removed container and placed on griddle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffle in ice machine has mold like build up. Manager cleaned baffle. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on top of storage shelf by walk in cooler. Manager moved backpack. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in hand sink on cookline. Container replaced with hot water and moved onto griddle. Utensils replaced with clean. Corrected On-Site

High Priority - - From initial inspection : 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. Observed dish machine at 0 ppm chlorine. Warning - From follow-up inspection 2021-08-16: Observed at callback inspection same. Machine not being used; all sanitation done in 3 compartment sink. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In PIZZA UNIT - mozzarella cheese (46-56°F - Cold Holding); cooked onions (47-54°F - Cold Holding); cooked garlic (47-56°F - Cold Holding); cooked ground beef (45-57°F - Cold Holding); house pizza sauce (46-55°F - Cold Holding) Per chef items in unit 2.5 hrs. Manager moved all items to 3 door cooler to rechill to 41F. Do not use unit until temperature can be maintained at or below 41F. 2) on counter by pizza station bottles of house cream sauce (72°F - Cold Holding); hot tomato sauce (72°F - Cold Holding) Per chef items out for 2.5 hours. Manager moved bottles to cooler to rechill to 41F. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2021-08-16: Observed at callback inspection no items in front pizza unit or on counter. Unit not maintaining 41F. Do not use for TCS foods until repaired. Time Extended