NIKI'S PIZZA

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked steak in reach in cooler made yesterday morning. Employee added date Corrected On-Site

Basic - Food stored on floor. Sugar on floor in dry storage. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying in sugar bin Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes on floor next to reach in freezer. Manger moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink evidenced by ice in sink

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. Emailed form to operator Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out form during inspection Corrected On-Site

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

High Priority - Food with mold-like growth. See stop sale. Sliced tomatoes. Manager threw away. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Drawers on cooks line Repeat Violation

Basic - Ice buildup in reach-in freezer White chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Gaskets on cooks line drawers are soiled 2. Hood filters

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall stainless and make top cooler

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 Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for operator Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - No copy of latest inspection report available.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bucket reading 200+++. Advised to remake bucket, rechecked now reading 100ppm chlorine Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket in front of sink next to triple sink Corrected On-Site

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Food stored on floor. Jugs of fry oil and box of salt Corrected On-Site

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

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf cooked 5 days ago not marked.

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. Cases of cups stored on floor Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

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

Basic - Working containers of food removed from original container not identified by common name. Spices in dredge

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 not date marked

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Dominick took test 2 weeks ago and has passed, waiting for new certification Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Thawing chicken in hand wash sink Corrected On-Site

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

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Single-service articles improperly stored. Take out containers stored on floor

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in reach in cooler without a date. Manager states it is from yesterday. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 2 oz solocup in sugar bag.

Basic - Buildup of food debris/soil residue on equipment door handles.hood and hood filters heavily soiled.

Basic - No copy of latest inspection report available.

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. Jennifer Andrews certification expired in April.

Basic - Floors not maintained smooth and durable. Floor throughout kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with dark brown gooey grease-hood and filters.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind grill/fryer area if kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry, mop left wet on kitchen floor..