PAPA SEAN'S PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, shredded cheese (44F - Cold Holding). Manager states bag of cheese was placed in cooler about 1 hour prior but door has been open and shut to make food. Manager moved bag of cheese to different cooler to lower temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table by reach in freezer, Philly steak (130F - Hot Holding). Manager states Philly meat was made about 15 mins prior. Manager turned steam table up to heat item up to 135F. Corrective Action Taken

Basic - Equipment in poor repair. On cook line, left door on reach in cooler has torn gasket and exposed insulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In lobby on soda machine, around soda nozzles has build up.

Basic - Open dumpster lid. Dumpster outback of establishment lid open. Manager closed lid. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler by dry storage area, portioned pasta 48F. Pasta removed from temperature control for approximately 15 minutes. Pasta placed back into reach in cooler to cool. 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler and reach in freezer in storage shed outside.

Basic - Cardboard/Towel used to line nonfood-contact shelves. Towels used to line shelves for clean storage pans near pizza oven in kitchen. Towels removed. Corrected On-Site Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in outside storage shed.

Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb at outside mop sink.

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/ 4 employees engaged in food handling on site and no is a certified food manager.

Basic - Cardboard used to line food-contact shelves. Ice scoop stored in container lined with cardboard, cardboard removed and ice scoop placed in plastic container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters of pizza oven. Racks over triple sink and rack holding up ac duct work in kitchen.

Basic - Outer openings not protected with self-closing doors. Spring on outside storage shed fell off door frame, spring replaced. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced ham marked with a date of 7/23, per operator ham was cut today, employee marked with today's date. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Doors of two outside sheds that are used to store and prep food. Sliding door in kitchen.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go cups facing towards customers at front counter near soda machine, employee corrected during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at bar.

Basic - Unnecessary items/unused equipment on the premises. Discarded standing reach in cooler with door intact between two outside storage sheds.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Phill meat 112-121 placed temperature to higher temp to reheat Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses, keys, wallets. All items placed in approved location Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lids for cooked onions, phiily meat and cooked peppers

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener, showing slight food debris buildup.

Basic - Bathroom door left open other than during cleaning or maintenance. Both woman's and men's room doors open. Person in charge closed doors. Corrected On-Site