THREE BROTHERS PIZZA

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 flies by dish washing area 1 live flie in trash can by meat slicer 1 live flie above meat slicer on electrical cord not landing on food. 7 live flies in dry storage area on boxes of single service items. 2 live flies in bar area Admin Complaint

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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling meat balls in a container with lid ontop in walk in cooler. Manager removed lid Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by soda boxes blocked by sheet rack. Employee removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on meat slicer. Employee removed 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 hanging on shelf by kitchen equipment employee removed Corrected On-Site

Basic - Stored food not covered. Reach in freezer by fryer cheese sticks French fries employee covered Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked eggplant 47 F , cut tomatoes 45-47 F in top section of cooler - temperatures not taken today - manager discarded food - Cooked eggplant 48 F, cooked ham 47 F cooked peppers 50:F , cooked sausage 48 F mozzarella cheese 48 F , cut tomatoes Corrected On-Site - From follow-up inspection 2023-10-16: Cut Tomatoes 47F Cooked onion 44F Shredded Mozzarella 44F Cut Ham 46F In pizza make table, manager moved items to another cooler Admin Complaint

Intermediate - - From initial inspection : Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures.- discussed with manager - From follow-up inspection 2023-10-16: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster - From follow-up inspection 2023-10-16: 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. Dish machine 0 ppm chlorine run three times - manager set up triple sink and manager primed dish machine - recheck 100 ppm chlorine Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put gloves on without washing hands -reviewed with cook -cook then washed hands and put new gloves on Corrective Action Taken

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. - cook touched bread with his barehands - cook discarded food - washed hands

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked eggplant 47 F , cut tomatoes 45-47 F in top section of cooler - temperatures not taken today - manager discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked eggplant 47 F , cut tomatoes 45-47 F in top section of cooler - temperatures not taken today - manager discarded food - Cooked eggplant 48 F, cooked ham 47 F cooked peppers 50:F , cooked sausage 48 F mozzarella cheese 48 F , cut tomatoes Corrected On-Site

Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures.- discussed with manager

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area 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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food ( bottles of water ) stored on floor in the walk in cooler and front counter -manager relocated bottles of water Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster

Basic - In-use wet wiping cloth/towel used under cutting board in cook line and food prep areas - manager removed towels Corrected On-Site

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

Basic - Unwashed fruits/vegetables( box of cucumbers ) stored with ready-to-eat food (container of garlic) in walk in cooler - manager rearranged food Corrected On-Site