SAMMYS PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made pizza sauce cooked the day before with fresh garlic and kept overnight in a reach in cooler at 58F.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( degreaser ). Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink by pizza station.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back of kitchen outside

Basic - Duct tape used to repair nonfood-contact surface. Observed duct Tape on reach in cooler handle in back room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on top of boxes of pepper. Employee removed purse. Observed employee umbrellas stored over dry can goods. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In reach in cooler at pizza station: Shredded mozzarella cheese stored in cardboard box that cheese was delivered in.

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on shelf over prep table near kitchen back door. Also, spray bottle with bleach not labeled. Moved and labeled. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Required employee training provided by an unapproved provider and/or expired employee training certificates and/or certificates missing information. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four unapproved program servsafe food handler certificates provided. Two photocopies of FRLA certificates provided. Three certificates missing CFM number.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at sink in pizza station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on prep table near back door. Moved. Corrected On-Site 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 top of bottled water. Moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in ware wash area.

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 of scoop in flour in back room. Moved. Also, knife between wall and pre table in dough area. Moved.Corrected On-Site Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled with dust. Shelf over hand sink in pizza station soiled with dust.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head down in bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline.

Basic - Working containers of food removed from original container not identified by common name. Flour in back room not labeled. Repeat Violation

High Priority - Container of medicine improperly stored. At the cook line, anti-acid medicine stored above reach-in cooler-prep table, employee moved, also observed Lysol spray and hand sani to stored on top and above reach-in cooler, employee moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the prep area, kitchen sauce 62F, 68F and 65F, sauce made 03/20/2023.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the prep area, kitchen sauce 62F, 68F and 65F, sauce made 03/20/2023.

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.

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 - 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. At the prep area, cooked lasagna pulled out of refrigeration 03/20/23 and 03/21/2023 no date marked, Operator dated. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Reach-in cooler Door handle at the prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above coolers and customers food, employee moved all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups wet at the server station.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, multiple knifes stored between wall and reach-in cooler and between prep tables and reach-in cooler, employee moved. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. At the pizza prep area, container with white substance not labeled, Manager labeled sugar. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Medicine stored above gloves, manager moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw eggs above boiled eggs, Employee moved and stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the pizza station, ricotta cheese 50F., manager moved to freezer to dropped down temperature Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eight employees, no manager on site.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the three compartment sink area, Manager fixed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside seasoning cont, employee removed the bowl. Corrected On-Site

Basic - Food stored on floor. At the prep area, oil jug on floor, manager moved off the floor. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink in cooler on top of fries, manager moved. Also one employee drink above prep table, manager moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the prep area, multiple containers not labeled, manager labeled all (flour, salt and yeast). Corrected On-Site

High Priority - Container of medicine improperly stored. At the cook line, anti acid stored above reach-in cooler, Manager moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw calamari 44°, Manager added ice. Corrective Action Taken Repeat Violation Admin Complaint

Basic - In-use utensil stored on equipment door handle between uses. At the cook line, spoon on ovens handle, employee moved. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler at the prep area, manager cleaned. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, grilled peppers 51°, chicken 56°, broccoli 51°, cut tomatoes 53° Manager moved all items to freezer. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2021-08-12: Reach-in cooler at the cook line: peppers 49°, pasta 45° and 48°, cut tomatoes 50°, raw shrimp 49°, raw calamari 50°, chicken 50°. Per Employee, cooler kept open for long time, Employee placed ice bags on top of the items. Admin Complaint Corrective Action Taken