CALUSA PIZZA AND CRAFT

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 2 times chlorine reading 10pm. Operator primed it and tested 50ppm

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed glove after touched broom not washed hands, discussed with operator and he washed hands properly before put new glove on

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pico marked on 4/7/26 , cooked meat ball marked on 4/13/26 in upright reach in cooler. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pico marked on 4/7/26 , cooked meat ball marked on 4/13/26 in upright reach in cooler. See stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is ushering time as a public health control for pizza in pizza counter time marked but no written procedures, emailed form to operator and to be fill it out

Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint while engaging food preparation, manager asked him to put hair net on

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink above 50ppm-100ppm retested to 100 ppm Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested below 200ppm retested to 200 ppm 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. Missing for 2 employees employees signed at time of inspection Corrected On-Site

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. One employee Fabio.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White interior management cleaned at time of inspection Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over wash vegetables walk in cooler.

Intermediate - - From initial inspection : 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. Missing 2 employee. - From follow-up inspection 2024-03-21: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Can of plum tomatoes Can of ground tomatoes

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his face then touched clean plate without changing gloves or washing hands

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in kitchen, landed on cutting board, operator took cutting board back to dish area to be cleaned and sanitized

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (44F - Cold Holding) in reach in cooler on cook line, employee put butter into another cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese pizza (70F - Hot Holding) sitting above pizza make table

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. Provided manager with DBPR HR 5030-104

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dish machine has a trash can in front of it, trash can removed Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies for all employees

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cut lemons and cups, employee drink removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in walk in cooler above food for establishment, employee drink removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in back drying rack stacked on top of each other Beverage cups in server area

Basic - Equipment in poor repair. Pizza make table gaskets torn

Basic - Food stored on floor. Bottled water on floor in walk in cooler

Basic - Ice scoop handle in contact with ice. Handle of tongs in cut lettuce

Basic - In-use tongs stored on equipment door handle between uses. Tongs on reach in cooler under stove on cook line Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed DBPR HR 5030-105 to manager

Basic - Raw fruits/vegetables not washed prior to preparation. Cook peeled and cut onions without washing onions

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink, chlorine 200ppm, operator diluted with water. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mile and cream in up-right reach-in cooler. Milk and cream 49F in upright reach-in 49F, operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk and cream 49F in upright reach-in 49F, operator discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored, spray bottles of chemicals stored next to cups in bar area. Bartender relocated spay bottles to chemical storage area. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets in bar and on cook's line 200ppm. Review correct dilution of sanitizer with operator. Sanitizer buckets re-filled and checked with test strips for proper dilution. 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, Milk and cream in up-right reach-in cooler no date mark, discussed labeling product open and held for over 24 hour with operator

Basic - Wood food-contact surface not properly sealed. Shelf above can rack