AUNT LOUISE'S PIZZERIA

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. Oppm. Will sanitize in triple sink till fixed

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kristopher

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop cheese Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above prep area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket small reach in freezer Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-03-24: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies 1 in kitchen 1 in dishwasher area didn't land on food Ok per next unannounced inspection per Randy

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. Had wrong time for pizza slices. Forgot to change 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. Heavy cream Corrected On-Site Repeat Violation

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. Operator couldn't find. Resent copy Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop black pepper and other spices

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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 and wallet above prep table Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bread crumbs walk in cooler Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer

Basic - Single-service articles improperly stored. Disposable pans cook line Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ricotta cheese single door reach in cooler 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. Whipping cream. Single door reach in cooler 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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in kitchen. Repair man coming tomorrow

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on slicer Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Equipment in poor repair. Handel broken at hand wash sink hot water. Being repaired tomorrow

Basic - Food stored on floor. Pizza sauce on floor, flour, frying oil. In shed out back

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several in kitchen

Basic - Single-service articles improperly stored. Pizza boxes on floor In shed out back

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Sugar Bins in storage shed - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No sign at sink by salad cooler - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan stored on ice machine cove in dust. - From follow-up inspection 2023-10-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce in stacked covered containers in walk in cooler at 97/104f after 2.25 hours. All uncovered and spread out in walk in cooler to chill to -41f within 6 hours. Corrective Action Taken

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. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara sauce in stacked covered containers in walk in cooler at 97/104f after 2.25 hours. All uncovered and spread out in walk in cooler to chill to -41f within 6 hours. Provided cooling information sheet. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at dish area full of cloths. Removed. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. At center of dish room.

Basic - Food stored on floor. Bus tubs of cheese in walk in cooler. Moved to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed and sanitized. Corrected On-Site

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Pizza peel on soiled pizza oven. Placed on clean sheet pan. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers at back storage area. All inverted. Corrected On-Site

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. Employee washing/handling dirty dishes and then handling clean dishes. Discussed with manager and employee washed hands. 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. Employee observed handing cut lettuce with bare hands and placing in bowl for immediate service. Discussed glove requirements with manager and employee. Employee washed hands and put on gloves to make salad. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table, sliced cheeses in ice bath container on table at 46/54f. Cheese in plastic container not touching/surrounded by ice. Employee moved to S/S container and put in deep container full of ice. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at dish area blocked dry dish cart. Moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in feta cheese. Repeat Violation

Basic - Buildup of grease on pizza oven hood shroud.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and shelves at front prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At pizza oven area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense Parmesan cheese. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over pizza make table Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Slacking out lasagna and meatballs at room temperature. Both were still partially frozen. Recommended thawing under refrigeration. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly observed in kitchen

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

Basic - Cove molding at floor/wall juncture broken/missing. Next to front prep table.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Repeat Violation

Basic - Food stored on floor. Breadcrumbs in bucket on floor in walk-in cooler and jugs of oil on floor in shed. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in breadcrumbs, handle in contact.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Repeat Violation

Basic - Single-service articles improperly stored. Pizza boxes stored on floor.