MUNCHIES

High Priority - Container of medicine improperly stored. Bottle of Tylenol on cook line by pizza station. Manager removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cut ham (60F - Cold Holding); sliced turkey (48F - Cold Holding); cooked chicken wings (48F - Cold Holding); cut tomatoes (48F - Cold Holding) Manager stated cooler went down an hour ago and has service technician on their way. Technicians arrived during inspection. Manager began icing down product and moving smaller items to reach in coolers and freezers Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on make lines and expo station Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back prep area Repeat Violation Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen and dish Repeat Violation Warning

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 information walk in cooler at 48f Warning

Basic - Light not functioning. Observed several lights out in kitchen and dish area Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line fresh garlic and oil (65F - Cold Holding). Manager added to Time As A Public Health Control

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table chicken wings (89F - Hot Holding) Discussed with operator about modifying process again to cook chicken wings to a higher temperature prior to hot, holding to maintain at 135f or higher, and covering wings since air was blowing on them Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained

Intermediate - No completed written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager completed form on site. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back hand sink in prep room

Intermediate - No soap provided at handwash sink. Observed bottle of soap that was mainly water preventing the proper amount of soap for handwashing. No soap by back hand sink in prep room

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut sausage and sliced meats and cheeses in walk in cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In container of pizza sauce and walk-in cooler Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic tiles in kitchen and dish. Also several were soiled and damaged

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed paddle, dough hook and whisk for stand mincer on floor in back prep room

Basic - Cutting board has cut marks and is no longer cleanable. On steam well

Basic - Food stored on floor. Serve cases of 2 L soda stored on floor Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. By back hand sink in prep room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sided of oven soiled with accumulated debris and grease

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly in kitchen on floor by front counter

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (109F - Hot Holding). Discussed modifying procedures for wings to cook at higher temperature before placing on hot hold Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep room

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler egg salad, pizza sauce , shredded cheese

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies of Safe Staff certificates for some employees

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 20 Dead flies on sticky tape hanging by dry storage rack. Manager discarded Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In pizza sauce

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves. Two door reach in freezer

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Both employees in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Third pans in dish area

Basic - Equipment or utensils not designed or constructed in a durable manner. Cutting board cut marks Racks rusted in walk in cooler

Basic - Floors/ walls / ceiling soiled with accumulated grease, food debris, and/or dust. Walls and ceiling heavy dust, walls on cook line healvily soiled with food debris, dust and grease. Floors under cooking equipment and walk in cooler

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Near back door by dry storage rack manager removed Corrected On-Site

Basic - Food stored on floor. Two liter soda bottles

Basic - In-use knife/knives stored in cracks between pieces of equipment. By steam table

Basic - No handwashing sign provided at a hand sink used by food employees. Prep room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage racks heavy dust holding pizza boxes Reach in freezer gasket soiled In between cooking equipment Walk in colder door frame and gasket soiled Walk in cooler racks soiled

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In pizza cooler

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Front counter has pizza display case with cooked pizza slices and soda station with ice well. Closest hand sink in kitchen next to three compartment sink Warning - From follow-up inspection 2024-01-31: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-15: Time Extended - From follow-up inspection 2024-04-02: Establishment still has soda station with icewell. And pizza display with premade pizzas and garlic knots Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice machine moved from right side of hand sink to entrance of kitchen. Front counter has soda machine with ice well and no hand sink. Also front counter has pizza display case as well Back prep room hand sink was removed and prep table with slicer and can opener present Warning - From follow-up inspection 2024-01-31: Time Extended - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-02-15: Time Extended - From follow-up inspection 2024-04-02: Verified with Plan Review plans received as of March 7, 2024 and are currently being worked on. Will review at Nixon announce inspection. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over cheeses

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled

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. No commercially processed food has date markers inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have stains on dare no longer cleanable.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Manager placed paper towels at hand washing sink. 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. No food inside walk in cooler has date markings.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used a a scoop inside marinara in walk in cooler. Employee removed bowl. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Helium tanks not secured. Employee secured tanks. Corrected On-Site

Basic - Equipment in poor repair. Gaskets inside first reach in cooler are torn.

Basic - Faucet/handle missing at plumbing fixture. Missing faucet on sink by back door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in frezzer by walk in cooler has ice buildup on food.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between food preparation table and reach in cooler. Manager removed knife and placed at dishwasher. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler's on cooks line.

Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients on top of reach in cooler on cooks line. Employee added proper labeling to bottles. 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. Not consistent on dating, cheese,ham

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled

Basic - Floor tiles missing and/or in disrepair. In front of wic

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin in cooler gasket and door soiled

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Cove molding at floor/wall juncture broken/missing. Three compartment sink area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on flip top unit

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.

Basic - Hole in or other damage to wall. Near ice machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin in cooler gasket

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