V PIZZA

High Priority - Beverage bottles stored in ice used for drinks. Observed bottles stored in ice bin with divider that does not extend completely to side and completely separate drink ice from ice used to store bottles.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishmachine only reaching 147F during inspection. Person in charge began setting up triple sink. Repair service on site during inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat deli meat. Person in charge removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptops in pizza bar area cheese, chicken 49F. Person in charge states had items out to check dates. In cheese reach in cooler sauce 45F. Person in charge states was brought from walk in this morning. In fliptop by drink dispenser tomato, tomato, cheese 47-50F. Retemped below 41F during inspection. Person in charge added ice to unit. In walk in cooler sausage, sauce meatball 44-46F. Person in charge states delivery just left, items out of temperature are closest to the door. All units have ambient temperature 43F or below by end of inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of CFM during inspection.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide measuring device for High Temp dishmachine.

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. One employee with no proof of training during inspection.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on knife in clean storage area.

Basic - Floor soiled/has accumulation of debris. Floors with debris under triple sink, dishmachine, dry storage shelving in kitchen. Tiles by dishmachine missing, standing water.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dishware in kitchen. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Missing from back door.

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms and lemons not washed before cutting.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at bar within customer reach unwrapped.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter in reach-in cooler across from server station observed, cheese (44F - Cold Holding); cut lettuce (46F - Cold Holding); cut tomatoes (49F - Cold Holding); cheese (61F - Cold Holding). In walk-in cooler #1 observed, wings (46F - Cold Holding); wings (48F - Cold Holding); mozzarella (45F - Cold Holding); mozzarella (46F - Cold Holding); mozzarella (47F - Cold Holding); marinara (46F - Cold Holding); marinara (47F - Cold Holding); mac and cheese sauce (46F - Cold Holding); pasta (46F - Cold Holding); baked cavatappi (46F - Cold Holding); cheeses (46F - Cold Holding); cheeses (46F - Cold Holding); salami (45F - Cold Holding); pancetta (46F - Cold Holding); sausage (47F - Cold Holding); pickled onion (46F - Cold Holding); chicken mixes (46F - Cold Holding); roasted bell peppers (46F - Cold Holding); ham (47F - Cold Holding). Observed walk-in cooler unit #1 leaking under fans into a large container a type of dark brown liquid. Ambient temperature observed at 42F. Operator moved all food prepped today within four hours prior into walk-in cooler #2 and propped open door to cooler #2, allowing the colder air to reach cooler #1. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in reach-in cooler across from server station observed, cheese (44F - Cold Holding); cut lettuce (46F - Cold Holding); cut tomatoes (49F - Cold Holding); cheese (61F - Cold Holding). In walk-in cooler #1 observed, wings (46F - Cold Holding); wings (48F - Cold Holding); mozzarella (45F - Cold Holding); mozzarella (46F - Cold Holding); mozzarella (47F - Cold Holding); marinara (46F - Cold Holding); marinara (47F - Cold Holding); mac and cheese sauce (46F - Cold Holding); pasta (46F - Cold Holding); baked cavatappi (46F - Cold Holding); cheeses (46F - Cold Holding); cheeses (46F - Cold Holding); salami (45F - Cold Holding); pancetta (46F - Cold Holding); sausage (47F - Cold Holding); pickled onion (46F - Cold Holding); chicken mixes (46F - Cold Holding); roasted bell peppers (46F - Cold Holding); ham (47F - Cold Holding). Observed walk-in cooler unit #1 leaking under fans into a large container a type of dark brown liquid. Ambient temperature observed at 42F. Operator moved all food prepped today within four hours prior into walk-in cooler #2 and propped open door to cooler #2, allowing the colder air to reach cooler #1. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener on prep table with food debris buildup on blade. Operator placed in dish area to be cleaned. Observed soda gun with buildup behind bar. Corrective Action Taken

Intermediate - No soap/ paper towels provided at handwash sink. Observed no soap at handwash sink behind bar. Observed paper towel dispenser stocked but not working in womens restroom. Operator stocked soap and replaced batteries during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink stored on shelf over clean dishes. Operator discarded drink during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door with noticeable amount of light coming through gap on right side of door.

Basic - Floor tiles missing and/or in disrepair. Observed multiple tiles missing or broken throughout establishment.

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers with old labels located in dish area as well as in use containers throughout establishment.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed multiple rolls of paper towels stored behind bar next to chemicals. Employee moved towels during inspection. Corrected On-Site