JOES OLD SCHOOL PIZZA

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed lettuce in residential whirlpool reach in cooler. Operator reorganized Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at pizza line flip top

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener mount soiled, hood filters soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at pizza line flip top, reach im cooler

High Priority - Nonfood-grade bags used in direct contact with food. Bread/Rolls stored in direct contact with plastic handle to go bags. Repeat Violation Admin Complaint

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings prepared 2 days ago in reach in cooler not date marked. Operator date marked Corrected On-Site

Basic - Ceiling tile missing. Observed above 3 compartment sink Repeat Violation Admin Complaint

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at pizza flip top cooler door

High Priority - Nonfood-grade bags used in direct contact with food. In kitchen prep area and back reach in cooler, bread/rolls stored directly in standard printed to go bags. Employee began to remove breads and individually wrap with plastic wrap. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tubes of raw ground beef above open bag of sliced cooked sausage and bag of pepperoni in reach in freezer in back storage area.

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. Whole pizzas for slices not timed marked, Per manager both cooked approximately 20-25 minutes. Manager added time marks. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at counter reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine.

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. Bulletin printed and provided to manager. Corrected On-Site

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

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

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of parmesan cheese by tabletop steam well. Employee removed cup. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. In prep area. Repeat Violation

Basic - Clean utensils stored between equipment and wall. Knives between metal bar and wall above tabletop steam well.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above containers of cheese and container of bell peppers in small silver reach in cooler. Manager inverted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table next to triple sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of sugar in dry storage area. Manager removed. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. 1 ceiling tile missing above triple sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1 ceiling tile damaged with water stain above Three compartments sink.

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

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.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup inside a container or Parmesan cheese.

Basic - Equipment in poor repair. Observed on pizza station inside door panels missing exposing styrofoam

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of salt the scoop handle in contact with the salt. Employee removed scoop. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in main kitchen at mixer.

Basic - Soiled dry wiping cloth in use. Observed in main kitchen kitchen fry prep table low boy cooler across from mixer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting inside mop bucket.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at pizza station.

High Priority - Raw animal food stored over or with unwashed produce. Observed in the West cooler, raw chicken stored above romaine lettuce. The manager rearranged the items for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the prep cooler in the middle kitchen, garlic butter (61 - Cold Holding) at room temperature. Per the employee the item was out of refrigeration for approximately 30 minutes. Discussed placing item on TPHC. Item 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. Observed pizzas held using time not time marked. Per the employee the items were made 15 minutes prior. The manager provided a new time sheet and pizzas were time marked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the front kitchen. Manager provided towels. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under the deep fryer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a bottle of water in the glass door cooler with shredded mozzarella cheese. Per the employee it belonged to him. Water bottle was removed from cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the prep area and a low boy cooler, garlic in oil (75°F - Cold Holding). Per the manager the item was removed from refrigeration at 11:00am. Advised manager that item was be kept at 41°F or below or 135°F or above. Manager removed item to reach-in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the hot well, meatballs (115-130°F - Hot Holding); marinara sauce (115°F - Hot Holding). Per the manager the items were placed in the hot well at 11:00. marinara reheated to 165°F, meatballs reheated to 181°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The dispenser is not operational. The manager removed the cover to make the towels accessible. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Diamond.

Basic - Food stored on floor. Observed in the storage area, 1 case of canned tomatoes stored in the floor. Manager moved items to proper storage. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed in the bucket in the prep area, chlorine solution at 0ppm. Manager remade at 50ppm. Corrected On-Site