JOSEPH'S PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream

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. See stop sale. Observed pizza held on Time As A Public Health Control without a time mark. Manager placed time on on pizza. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 4 or more employees engaging in food preparation without a certified food manager on duty. Repeat Violation

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. Observed some employee food training expired. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on back counter near wine bottles. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee engaging in food preparation chewing gum. Employee discarded gum during inspection. 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. Observed employee phone on soda boxes in ware washing area. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch and rubber bracelets.

Basic - Equipment in poor repair. Observed some handles to reach in coolers in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee handwashing station near dessert display case without handwashing sign, soap and paper towels. Manager provided all supplies for hand washing area. Inspector sent hand washing signs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in walk in cooler soiled with dust.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket. Employee hung mop to dry properly. Corrected On-Site

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. See stop sale. Observed no time on Pizza that is held on Time As A Public Health Control . Employee placed time on pizza. Employee stated some pizza was placed out at 11am.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 4 employees engaging in food preparation without certified food manager on duty.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees hired more than 60 days without food training certification. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed house made dressings without date marks. Employee stated dressings were made on Sunday and placed time mark on dressings Corrected On-Site

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. Observed employees hired more than 60 days with food training certification that are expired. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing pine sol and window cleaner without labels. Employee placed labels on spray bottles. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups at soda station wet nesting. Manager removed and placed in ware washing area.

Basic - Floor tiles missing and/or in disrepair. Observed ceiling tiles missing and some in disrepair. Observed ceiling tiles soiled through out kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled with food debris. Observed soda station soiled around nozzles of unit. Repeat Violation

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. Observed some employees food training expired.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label. Employee placed label on spray bottle. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler located across from steam table with a torn door gasket.

Basic - Food stored on floor. Observed cooking oil stored on floor in ware washing area. Employee removed and stored properly . Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Observed light shield cracked near stand alone freezers in back room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in walk in cooler dusty.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flying insects in ware washing area. Warning - From follow-up inspection 2024-04-16: Observed 2 flying insects in ware washing area. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked meatballs (45F - Cold Holding) in walk in cooler. Employee stated were made Tuesday evening and has been in cooler since. See stop Sale Observed Cut lettuce (52F - Cold Holding); Cut tomatoes (54F - Cold Holding); Feta cheese (52F - Cold Holding); House made dressings (52F-54F - Cold Holding) in cooler at entrance of kitchen. Employee stated they pulled all TCS foods from walk-in cooler at 10:30 this morning. Cooler has an ambient temperature of 49F. Employee placed ice bath for TCS foods. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-04-16: Observed in salad cooler at entrance of kitchen feta at 49F, Cut tomatoes 49F, and cut lettuce at 50F. Observed House made Ranch and Caesar dressing at 50F. Cooler has an ambient temperature of 46F. Admin Complaint Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bucket of pepperoncinis. Manager removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed steak onions and mushrooms (45F - Cold Holding) in walk-in cooler. Manager stated that steak blend was made yesterday and been in walk-in cooler. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak onions and mushrooms (45F - Cold Holding) in walk-in cooler. Manager stated that steak blend was made yesterday and been in walk-in cooler. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of window cleaner without a label. Manager placed label on spray bottle. Corrected On-Site

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. Observed establishment without 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 copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks not adequately secured.

Basic - Ceiling tile missing. Observed Ceiling tile missing located near back room of kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents on cook line dusty. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed flip top cutting boards deeply grooved on cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly. Corrected On-Site

Basic - Plumbing system in disrepair. Observed hand sink near display cabinet in disrepair. Observed hand sink in pizza area in disrepair, cold water turned off due to constant leak from cold side.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the two door standup reach in freezer in the prep area, opened package of raw frozen shrimp over package of gluten free pizza crust, employee relocated the raw frozen shrimp. Corrected On-Site

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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken Repeat Violation

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/ At time of inspection two current certified food manager certifications both expired from 2020. Operator states both have new certifications at separate establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at the end of the main prep table has old food debris on the blade. Employee relocated the can opener to be washed. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over the center cook line area have build up of dust around the vents.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At time of inspection, employee working the main cook line drinking from open coffee mug stored on the chargrill. Operator relocated the mug to a correct storage location. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over metal pots on the warewashing storage shelf closest to the three compartment sink. Employee relocated the bag to the correct storage location. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf opposite the dish machine, clean metal containers stacked while wet.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Standup two door reach in freezer in the prep area has exposed insulation on the interior side of the doors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler under the pizza display case has build up of food debris in the door gaskets. Walk in cooler door gasket has mold like substance build up at the bottom of the door gasket. Employee cleaned and sanitized the door gaskets. Corrected On-Site

Basic - Stored food not covered. In the walk in cooler, open container of meat sauce stored uncovered. Employee covered the open meat sauce. Corrected On-Site 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. Person in charge did not provide a vomit/ diarrhea clean up plan. Reviewed policy with person in charge and email clean up form to owner. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled with old food debris. Slicer located in back prep area.

Intermediate - Handwash sink used for purposes other than handwashing. Chef using handwash sink on cook line to fill up a sauce container with water. Reviewed policy with chef.

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. Person in charge did not provide proof of employees reporting agreement. Emailed form to owner and review with person in charge. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple Co2 tanks not secured in warewashing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee small bag hanging from shelf above prep table near steam well. Employee properly stored personal bag. Corrected On-Site

Basic - Equipment in poor repair. Pizza cooler doors have torn gaskets Interior of stand alone freezer has exposed insulation. Freezer located in back prep area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and microwave soiled on cook line.

Basic - Stored food not covered. Multiple containers of food stored uncovered in walk in cooler. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2022.

High Priority - Raw animal food stored over or with unwashed produce. 1. Raw pan of prep beef stored over unwashed produce in walk in cooler on shelf. Employee properly stored 2. Pan of prep raw chi wings stored over pan of cook beef in walk in cooler on shelf. Employee properly stored Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese (70F - Cold Holding). Stored in bus tub and another pan on prep table. Both items place there approximately 30 mins ago from reach in cooler after using it per employee. Employee place back in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (122F - Hot Holding). Stored in strainer on prep table on cook line. Place there approximately 15 mins ago as per employee from left over order. Employee voluntarily discarded

High Priority - Toxic substance/chemical improperly stored. Chemical window cleaner stored next to food in hall way area on dry storage shelf. Employee removed chemical Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at front bar hand wash sink. Employee provided paper towel Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White large cutting board in back area on reach in cooler with excessive cut marks

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on shelf above prep table in back kitchen area next to food

Basic - Equipment in poor repair. 1. Reach in salad station cooler with torn gasket 2. Multiple reach in cooler door handles in disrepair Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. 1. Upright reach double door in freezer with exposed insulation 2. Pizza reach in cooler make table with exposed insulation Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters with grease build up 2. Exterior of fryer and grill on cook line with grease build up Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with residue build up

Basic - Stored food not covered. 1. Homemade marinara sauce in walk in cooler 2. Cook pan of beef

High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Carton of eggs with 4 broken raw shell eggs in walk in cooler. Warning - From follow-up inspection 2022-03-09: 10 shell eggs stored with cracks in walk in cooler. After reviewing with chef he discarded eggs with broken shells. Admin Complaint - From follow-up inspection 2022-05-17: 2 broken Raw shell eggs stored in same carton with raw shell eggs. Cook discarded them. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Stand alone cooler on cook line have exposed insulation Repeat Violation Warning - From follow-up inspection 2022-03-09: Cooler still has exposed insulation Time Extended - From follow-up inspection 2022-05-17: Cooler still has exposed insulation. Time Extended