BRONX HOUSE PIZZA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cooler overnight; In back area; marinara 48F, 48, 46F; ( - Cold Holding. In containers more than 4" deep. Warning

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. Dish machine at 0ppm. Hit the prime button and ran 2x at it tested at 50ppm. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In back area; marinara 48F, 48, 46F; ( - Cold Holding) in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza cooler; Pizza; tomatoes, chicken 48F,( - Cold Holding). Per person in charge item placed in cooler this morning. ) Repeat Violation Admin Complaint

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. Heavy whipping cream not dated. Person in charge dated. 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. Keys, batteries on back prep table. Person in charge moved keys and batteries. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Both marinara hot holding containers are missing knobs on top.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets, reach in cooler gaskets are moldy. Repeat Violation

High Priority - Container of medicine improperly stored. Medicine on counter with out her kitchen stuff. Person in charge moved medicine to store properly. Corrected On-Site

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 sanitizer at 0ppm. Replaced sanitizer and tested at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door cooler; raw shell eggs over mozzarella. Person in charge moved shell eggs. Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. I broken egg in carton.. person in charge threw egg out

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lasagna balls 49F, wings 51F, chicken 51F; ( - Cold Holding) Pizza; chicken, spinach 45F, RICOTTA 51F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 51F; ( - Cold Holding). Pasta was above fill line. Moved to inside cooler. In cooler next to stove; Lasagna balls 49F, wings 51F, chicken 51F; ( - Cold Holding) Pizza; chicken, spinach 45F, RICOTTA 51F; ( - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Placed in dish. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand washing sink. Person in charge removed it. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink in front. Person in charge replaced. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage not dated. Person in charge dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In dish area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature in cooler is 50F.

Basic - Food stored on floor. In dry storage; oil on floor, in walk in cooler sausage, cheese, carrots on floor. Person in charge moved all. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven has food debris inside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold on reach in cooler gaskets. Repeat Violation

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. No training available. Admin Complaint - From follow-up inspection 2023-02-07: **Time needed to train. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara in tall (3 ft)food grade trash can made yesterday 49F cooling. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person sweep and not wash hands afterwards. Addressed immediately and person washed hands. Corrected On-Site 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 cook touch his neck without washing hands. Warning

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed hostess wash hands at front hand washing sink with not hot water. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat cheese. Person in charge moved shell eggs to bottom shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 51F; ( - Cold Holding). Lettuce was above fill line. Placed inside cooler. Corrective Action Taken Repeat Violation Admin Complaint

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 all pizzas. Missing on marinara at pizza. Repeat Violation Admin Complaint

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. Milk in walk in cooler not dated. Person in charge dated yesterday. Corrected On-Site Repeat Violation Warning

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. Management does not have a procedure for cleanup of vomiting diarrhea. Emailed during inspection. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Eggplant in walk in cooler was cooling covered. Person in charge uncovered. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Flour blocking front hand washing sink. Person in charge moved flour. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Back hand washing sink; observed person filling up sanitizer bucket. Addressed immediately and person stopped. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment does not have proof of certified food manager. Corrected On-Site Warning

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/ Establishment has 6+ employees present without a food manager present. Warning

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. No training available. Admin Complaint

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. Employees have not signed off on employee reporting form. Emailed during inspection.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water is not working at front hand washing sink. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several open/without lid drinks on prep tables.

Basic - Equipment in poor repair. Hot water valve is stripped at front hand washing sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop in flour. Person in charge removed scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing sanitizer water. Person in charge emptied sanitizer and rinsed utensil. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on flour/sugar are soiled with food debris.

Basic - Open dumpster lid. Dumpster lid is open.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several personal drinks in cooler on top of customers food. Person in charge removed drinks. Repeat Violation Admin Complaint

Basic - Soiled dry wiping cloth in use. Several soiled rags on prep tables.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop face down in bucket. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at salad station. Person in charge picked up and moved. Corrected On-Site

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 tested at 0ppm. Person in charge messed with machine. Tested at 50ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies by back door and 1 in front. Person in charge disposed of flies. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading; chicken 44F, eggplant 45F, eggs 61F; ( - Cold Holding). Eggs made at 9:30am, placed in freezer to cool. Prep; butter 59F; ( - Cold Holding) butter placed in freezer. Sitting at sink;Chicken 62F; ( - Cold Holding) chicken placed in cooler. Salad; cheese, lettuce 46F; ( - Cold Holding) lettuce and cheese sitting above line. Pizza; Steak 52F,. Sitting on top. 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 pizzas. Person in charge time stamped. Corrected On-Site

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. Cream in make table not dated. Person in charge dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge moved to dish. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at back hand washing sink. Person in charge moved paper towels to sink. Corrected On-Site

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. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front sink. Person in charge turned hot water on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used as a scoop in semolina, cup used as scoop in salad bar. Person in charge removed all cups. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on front counter. Person in charge removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Containers of plastic person in charge sodas on floor. Person in charge removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Several spots where knives where being stored in between prep tables. Person in charge removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Had person in charge place in container marked for staff. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Box of steak thawing on top of make table. Person in charge placed in reach in cooler. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop face down by back door. Person in charge hung to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site