BROOKLYN MIKE'S PIZZA AND RESTAURANT

High Priority - - From initial inspection : 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 tests at 0ppm. Primed and again tests at 0ppm. Repeat Violation Warning - From follow-up inspection 2022-04-19: Dish machine is not working. 3CS IS 75ppm. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-04-19: 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 tests at 0ppm. Primed and again tests at 0ppm. Repeat Violation Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed pizza cook touch earbuds then pizza dough without washing hands. Addressed immediately and person washed hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 door lowboy; Butter 79F; ( - Cold Holding) In make; pasta 51; ( - Cold Holding) chicken 51F Single door tall; ham 45F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door lowboy; Butter 79F; ( - Cold Holding) In make; pasta 51; ( - Cold Holding) chicken 51F Single door tall; ham 45F; ( - Cold Holding). All in units overnight. Warning

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. Missing on pizza. Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener are soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Chemical bottles in hand washing sink in back area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap at hand washing sinks in back. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup not dated.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front hand washing sink. 80F.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour. Person in charge removed. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in back side prep area are not smooth and easily cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Clean boards are grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid/straw above make table. Person in charge removed drink. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glasses in back area are wet stacked.

Basic - Equipment in poor repair. Gaskets on lowboy and make table have torn.

Basic - Food not stored at least 6 inches off of the floor. 2 containers of oil on floor. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door. Person in charge removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in ice.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board at make table. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by 3 compartment sink is rusted on bottom. Also, hoods are soiled.

Basic - Single-service articles improperly stored. Case of Single service cups on floor in back storage area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In bottom of make table; water on bottom shelf.

Basic - Working containers of food removed from original container not identified by common name. Semolina not labeled.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in walk in cooler 50°. Cooked lasagna in walk in cooler 47°. Deli meat pork 47°. Cheese in walk in cooler 47°. Since last night. About 3 slices of cooked pizza on rear kitchen prep table at 84°. 84°. 83°. Per employee pizza was made at 2:25 pm. Employee voluntarily discarded pizza. Egg wash by cookline at 86°. Per employee item was on counter since about 11:30. Operator voluntarily discarded item. Warning Warning - From follow-up inspection 2021-07-30: In walk in cooler, tomato sauce 47°F, 48°F, cheese 50°F cheese, 48°F person in charge moved items to freezer, reach in cooler. In the walk-in cooler lasagna, tzatziki sauce 48°F, person in charge states in unit overnight. Admin Complaint - From follow-up inspection 2021-08-02: In walk in cooler, ambient temperature 48°F, lasagna 48°F, cheese 47°F, person in charge states has been in unit since 1:30pm. Person in charge moved to another reach in cooler. Admin Complaint Corrective Action Taken - From follow-up inspection 2021-08-03: No time/temperature control for safety food in unit at the time of inspection. Ambient temperature of unit 48°F at the time of inspection. Non time/temperature control for safety foods temping at 46-47°F. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in walk in cooler 50°. Cooked lasagna in walk in cooler 47°. Deli meat pork 47°. Cheese in walk in cooler 47°. Since last night. About 3 slices of cooked pizza on rear kitchen prep table at 84°. 84°. 83°. Per employee pizza was made at 2:25 pm. Employee voluntarily discarded pizza. Egg wash by cookline at 86°. Per employee item was on counter since about 11:30. Operator voluntarily discarded item. Warning Warning - From follow-up inspection 2021-07-30: In walk in cooler, tomato sauce 47°F, 48°F, cheese 50°F cheese, 48°F person in charge moved items to freezer, reach in cooler. In the walk-in cooler lasagna, tzatziki sauce 48°F, person in charge states in unit overnight. Admin Complaint - From follow-up inspection 2021-08-02: In walk in cooler, ambient temperature 48°F, lasagna 48°F, cheese 47°F, person in charge states has been in unit since 1:30pm. Person in charge moved to another reach in cooler. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Establishment Dish machine not Sanitation dishware. 0 ppm chlorine. Supply bucket very low. Inspector assisted employee in setting up Three compartment sink chlorine 100 ppm for manual sanitizing. Corrective Action Taken Warning - From follow-up inspection 2021-07-30: Dishmachine still at 0ppm, operator will utilize triple sink to sanitizer until fixed. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken in walk in cooler 50°. Cooked lasagna in walk in cooler 47°. Deli meat pork 47°. Cheese in walk in cooler 47°. Since last night. Warning - From follow-up inspection 2021-07-30: In the walk-in cooler lasagna, tzatziki sauce 48°F, person in charge states in unit overnight. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in walk in cooler 50°. Cooked lasagna in walk in cooler 47°. Deli meat pork 47°. Cheese in walk in cooler 47°. Since last night. About 3 slices of cooked pizza on rear kitchen prep table at 84°. 84°. 83°. Per employee pizza was made at 2:25 pm. Employee voluntarily discarded pizza. Egg wash by cookline at 86°. Per employee item was on counter since about 11:30. Operator voluntarily discarded item. Warning Warning - From follow-up inspection 2021-07-30: In walk in cooler, tomato sauce 47°F, 48°F, cheese 50°F cheese, 48°F person in charge moved items to freezer, reach in cooler. In the walk-in cooler lasagna, tzatziki sauce 48°F, person in charge states in unit overnight. Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Establishment Dish machine not Sanitation dishware. 0 ppm chlorine. Supply bucket very low. Inspector assisted employee in setting up Three compartment sink chlorine 100 ppm for manual sanitizing. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken in walk in cooler 50°. Cooked lasagna in walk in cooler 47°. Deli meat pork 47°. Cheese in walk in cooler 47°. Since last night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in walk in cooler 50°. Cooked lasagna in walk in cooler 47°. Deli meat pork 47°. Cheese in walk in cooler 47°. Since last night. About 3 slices of cooked pizza on rear kitchen prep table at 84°. 84°. 83°. Per employee pizza was made at 2:25 pm. Employee voluntarily discarded pizza. Egg wash by cookline at 86°. Per employee item was on counter since about 11:30. Operator voluntarily discarded item. Warning Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meats , deli cheese in walk in cooler not date marked. Opens few days ago per Person In Charge. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at Hand wash sink kitchen.

Intermediate - No soap provided at handwash sink. Missing soap at Hand wash sink kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler made Saturday per employee not date marked. Cooked lasagna in walk in cooler Saturday per employee not date marked. Items stop Sale Order Dupree to temperature issues. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily Soiled deflector plate to interior of ice machine located : kitchen. Per Person In Charge ice not used. DO NOT USE ICE FOR FOOD.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipe/s on counter on kitchen. Moved by manager. Warning