VERTORI'S PIZZA HOUSE

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in main kitchen area approximately 6 ceiling tile soiled and stained.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee . Repeat Violation

Basic - Sausage box stored on floor in walk-in cooler. Person in charge removed from floor. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in main kitchen area approximately 6 ceiling tile soiled and stained.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hat and washed hands. Corrected On-Site

Basic - Floor soiled/has accumulation of debris behind equipment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks food preparation table Garlic Butter (63F - Cold Holding). Person in charge stated it had been out for approximately 30 minutes and placed it in the Reach in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned and sanitized can opener.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in Reach in cooler cooked sausage date marked 2/2/25 Person in charge stated it was pulled from the Reach in freezer on 2/10/25and date marked accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Priority: Basic 36-37-5 Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas throughout kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in main kitchen area approximately 6 ceiling tile soiled and stained.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Employee with no hair restraint while engaging in food preparation. Both employees put on hats and washed hands. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in back kitchen area Triple Sink (Chlorine 000ppm); Person in charge add more chlorine and Triple Sink (Chlorine recheck 100ppm) Corrected On-Site

High Priority - Raw shell eggs stored over bottled drinks in Walk in cooler. Person in charge removed raw shell Eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks food preparation table Garlic Butter (55F - Cold Holding). Person in charge stated it had been out for approximately 30 minutes and placed it in the Reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned and sanitized can opener. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in Reach in cooler cooked sausage date marked 5/16/24. Person in charge stated it was pulled from the Reach in freezer on 6/10/24 and date marked accordingly. Corrective Action Taken Repeat Violation

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. Joe

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas throughout kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in main kitchen area approximately 6 ceiling tile soiled and stained.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers hood filters soiled with grease. Observed throughout kitchen area Reach in cooler,Reach in freezer,Walk in cooler and Walk in freezer gaskets soiled with mold like substance.

Basic - Wet mop not stored in a manner to allow the mop to dry in back kitchen area. Person in charge invited mop. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Reach in cooler for entree make station frozen Cooked chicken pulled from the freezer not date marked. Person in charge stated that the chicken was pulled and placed in the Reach in cooler on 10/19/23 and date marked accurately. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in main kitchen area wet wiping cloth stored on counter. Educated Person in charge. Person in charge put wiping cloth in sanitizer bucket. Corrected On-Site

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. Printed a copy for Person in charge .

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

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. Printed a copy for Person in charge

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Reach in cooler across from pizza oven Lasagna and pasta not date marked. Educated Person in charge on date marking. Person in charge stated they were prepared on 2/14/23 and date marked accordingly.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled food storage racks in Walk in cooler in back area of kitchen. Observed soiled gaskets in Reach in cooler, Reach in freezer,Walk in cooler and Walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Soiled dry wiping cloth in use on entree make station across from pizza oven. Person in charge removed cloth. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on Reach in coolers and Walk in cooler. Observed soiled hood vents over fryers.