BREWER'S PIZZA

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed ham (56F - Cold Holding); sausage (57F/56F - Cold Holding); cheese (60F - Cold Holding); meatballs (59F - Cold Holding) in left reach in cooler in kitchen. Per employee, all products in cooler overnight. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-08: At callback, violation remains. In left flip top reach in cooler top reach in cooler in kitchen observed: ham 45F, cut tomato 58F, cooked chicken 51F, pizza cheese 48F and cheese 55F. Per operator, cut tomato and chicken have been in the reach in cooler overnight. See stop sale. Per operator, ham placed in unit from walk in cooler approximately 15 minutes prior and both cheeses placed in unit from walk in cooler approximately one hour prior. Ham and cheeses moved to walk in cooler to reach proper temperature. At end of inspection, pizza cheese 43F and cheese 42F. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training is expired. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-08: Operator needs provided time to complete employee training. Time Extended

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. Dishmachine tested at 25ppm chlorine. Operator adjusted machine, retested at 50ppm chlorine. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (56F - Cold Holding); sausage (57F/56F - Cold Holding); cheese (60F - Cold Holding); meatballs (59F - Cold Holding) in left reach in cooler in kitchen. Per employee, all products in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed ham (56F - Cold Holding); sausage (57F/56F - Cold Holding); cheese (60F - Cold Holding); meatballs (59F - Cold Holding) in left reach in cooler in kitchen. Per employee, all products in cooler overnight. Repeat Violation Admin Complaint

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. No written procedures available. Provided DBPR Form HR 5030-104 to operator. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach in coolers in kitchen and on storage rack in dish room have heavy staining. Kitchen scale with heavy debris. Interior bowl, interior top of equipment where mixer attaches and mixer attachments are dirty with food debris. Per employee, mixer not used today. Can opener has food debris. Dicer by can opener has dried food debris present. Both ice chutes on dining room soda machine have black mold-like substance. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training is expired. Repeat Violation Admin Complaint

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator unaware of how to use chlorine test kit to determine proper sanitization of dishmachine. Inspector provided proper testing information to operator during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance on deflector plate. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Interior of dish machine has black and pink mold-like build up.

Basic - Ceiling tile missing. Ceiling tile missing at left above pizza oven. Ceiling tile above bag in.box soda rack in disrepair. Cove molding detaching from the wall at the toilet in women's restroom.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple stained ceiling tiles in kitchen, ware washing and prep area. Floors in kitchen, behind equipment, walk in cooler, under ice machine, under back prep table, under reach in freezer, under three compartment sink, under dish machine and table and prep area with excessive debris. Walls around reach in coolers in kitchen, around dishmachine, mop sink and prep areas have debris accumulation. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on rack beside ice machine are not inverted. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open employee food stored directly on top of opened french fries and over cooked dough in reach in freezer by prep table.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with long beard does not have a beard guard.

Basic - Equipment in poor repair. Gasket on left door of left reach in cooler in disrepair. Left door does not close tightly. Gasket repaired by operator during inspection. Handle for reach in freezer is broken with a sharp edge present. Left door of dishmachine does not close completely. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bucket of flour on the floor by walk in cooler door. Bag of flour on the floor next to floor mixer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on pizza oven handle. Employee moved to proper storage. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of pizza oven has heavy black build up. Interior of microwave by steam table soiled. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in left reach in cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pizza oven soiled. Hood filters above pizza oven have grease build up. Exterior of steam table soiled. Counter under dining room soda machine is soiled. Beer walk in cooler gasket is soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in coolers interior in kitchen are soiled. Both reach in coolers in kitchen have black mold-like substance on lid interior.

Basic - Working containers of food removed from original container not identified by common name. Container of flour next to walk in cooler not labeled.

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. Employee cutting lettuce and placing in container with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (55F - Cold Holding) sitting out on reach in cooler on make line, per employee blue cheese has been sitting out less then one hour, cheese placed back in reach in cooler. sausage (47F - Cold Holding); chopped chicken (46F - Cold Holding); meatballs (46F - Cold Holding); shredded cheese (45F - Cold Holding); marinara sauce (45F - Cold Holding) in top section of reach in cooler on make line, per employee lid has been left open for no more then two hours, employee closed lid. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Troy J Maas, expired 2/18/2022, displayed by bathrooms and no one is able to find a current certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No one is able to find any chlorine test strips.

Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed by bathrooms.

Basic - Equipment in poor repair. Broken gasket on reach in cooler on make line.

Basic - Floor soiled/has accumulation of debris. Under large rack in back storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top interior of microwave in prep area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on make line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around dish machine has a build up of mold like substance.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour near walk in cooler.