JOEY D'S ITALIAN RESTAURANT & BAR

Basic - - From initial inspection : Basic - Equipment in poor repair. Near Three compartment sink, observed lower table shelving, heavily rusted. Warning - From follow-up inspection 2024-09-06: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand washing sink near floor mixer is turned off. Per operator, sink is being repaired. Warning - From follow-up inspection 2024-09-06: Time Extended

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. An employee handled a sandwich roll with their bare hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station; pizza sauce (59F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station; pizza sauce (59F - Cold Holding). See stop sale.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside the ice machine on the right hand side. Operator cleaned and sanitized the wall if the ice machine. Corrected On-Site

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. There are multiple unsecured carbon dioxide tanks by the back door. Warning - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle on the cook line. Warning - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of sugar and salt in the prep area. Warning - From follow-up inspection 2024-02-15: Operator labeled the containers during the inspection. Time Extended Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket (Chlorine 200ppm) at the bar. Operator dumped and remade the sanitizer bucket. 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There us a buildup of old food debris on the can opener blade. There is is a mold like substance on the ice chutes in both ice machines by the back door. There is a mold like substance inside the soda gun nozzle at the closed end of the bar.

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink at the bar is filled with to go bags.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine chemical test kit for the dishwasher and triple sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink between the ice machines. Operator provided paper towels. Corrected On-Site

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. Operator had employees read and sign the employee reporting agreement. Corrective Action Taken

Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sinks at the bar.

Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on top of the dishwasher.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on a shelf over the back make table in the pizza area.

High Priority - Dented/rusted cans present. See stop sale. On the can rack in front of the beer walk-in cooler there are two severely dented cans not segregated from the undamaged cans.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the pizza kitchen pizza sauce (49F - Cold Holding). Operator iced the pizza sauce. Corrective Action Taken

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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea events. Corrective Action Taken

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. Inspector provided the operator with the employee reporting agreement. Corrective Action Taken

Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack in front of the beer walk-in cooler there are two severely dented cans not segregated from the undamaged cans. See stop sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on the shelf above the make table next to the hand washing sink on the cook line.

Basic - Equipment in poor repair. The door gasket on the walk-in cooler are torn.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from oven door handles. This is a repeat violation from 10/14/2022. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table by the front counter in the pizza area, cooked sausage (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Operator moved all items to another cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the dishwasher area is blocked by empty chemical containers.

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the dish washing area.

Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on top of the dishwasher.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. Operator removed the tongs. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Six containers of tomato sauce in walk-in cooler with no date marking. Per operator prepared more than 24 hours ago. This is a repeat violation from 7/2/2021. 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. Employee training expired 10/1/2021.

Intermediate - Spray bottle containing toxic substance not labeled. An unlabeled chemical spray bottle in the dish washing area.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining the shelves on either side of the flat top grill.

Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging from an ovev door handle. This is a repeat violation from 7/2/2021. Operator removed the tongs from the oven door handle. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and tongs in 84°F water between the range and flat top grill. Operator removed spatulas and tongs from standing water. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed two number ten cans of 6 in 1 ground tomatoes and one number ten can of Bonita pizza sauce on the can rack with dented rims and sides.

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/ observed food safety managers certification has expired.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meat lasagna in walk in cooler with no date marking. Per operator lasagna was prepared 48 hours ago. Operator date marked lasagna. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside the ice machines in the back kitchen. This is a repeat violation from 11/13/2021. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed current Hotel and Restaurant license is not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook with no hair restraint preparing food. This is a repeat violation from 11/13/2020. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handles.