VILLAGE PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta on line counter 47°. Repeat Violation

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

Basic - Stored food not covered. Marinara and peppers in walk in.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pans of pasta on cook line , 59, 67.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and marinara.

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

Basic - Food stored on floor. Bags of flour.

Basic - Wood food-contact surface not properly sealed. Cutting board table in dish room. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara and cheese at 46°F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastas and soups.

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

Basic - Stored food not covered. Pan of egg plant.

Basic - Wood food-contact surface not properly sealed. Cutting board table in dish-room.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta at 52°F.

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

Basic - Equipment in poor repair. Cracked mixing bowl.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Veal at 65°, pasta at 77° and 63°, less than 4 hours per operator. Put in cooler to cool to 41° Corrective Action Taken

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

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

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

Basic - Ice buildup in walk-in freezer.

Basic - Stored food not covered. Pan of diced ham in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Eggplant thawing at room temperature.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

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

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta at 49°, less than 4 hours per operator , Iced during inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For spray hose in dish room.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By cook line.

Basic - Floor area(s) covered with standing water. Dishwasher area.

Basic - Food stored on floor. Bag of flour by mixer and case of chicken in walk-in cooler.

Basic - Ice buildup in walk-in freezer.

Basic - Water leaking from pipe and/or faucet/handle. Spray hose.

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

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 put bread in basket with no gloves on.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb 50° left on counter for lunch service, less than 4 hours per operator. Put in cooler during inspection. Corrective Action Taken

Basic - Ceiling shows damage or is in disrepair. Hole in ceiling with exposed insulation, dishroom area.

Basic - Unclean building components, attachments or fixtures. Walk-in cooler coils.

Basic - Wall soiled with mold like substance. Wall by dishwasher and walls and door to walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta at 62° less than 4 hours per operator, iced during inspection. Corrective Action Taken

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

Basic - Stored food not covered. Marinara in walk-in cooler. Covered during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning - From follow-up inspection 2021-07-08: Time Extended - From follow-up inspection 2021-08-18: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of foor in pizza coooler Warning - From follow-up inspection 2021-07-08: Doors in disrepair. Time Extended - From follow-up inspection 2021-08-18: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By cook line Warning - From follow-up inspection 2021-07-08: Time Extended - From follow-up inspection 2021-08-18: Time Extended

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. Bag of sausage.

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

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights on cook line. Repeat Violation

Basic - Stored food not covered. Bag of Parmesan cheese in walk-in.

Basic - Water leaking from pipe and/or faucet/handle. Handsink in dish room.