LITTLE JOEYS PIZZA RESTAURANT

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen put on gloves and handled food on the cook line. Employee washed hands and changed gloves. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and proceeded to handle clean dishes without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over marinara sauce in reach-in cooler next to three compartment sink. Employee placed eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from pizza oven: mozzarella cheese (46F - Cold Holding); sausage (45F - Cold Holding); ricotta cheese (70F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F, mozzarella cheese (41F - Cold Holding); sausage (40F - Cold Holding); ricotta cheese (40F - Cold Holding)Corrected On-Site Corrected On-Site

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. Pizza stored in front counter display case. Employee stated pizza placed in case one hour prior to temperature being taken. Employee placed proper time marking on pizza. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams stored in reach-in cooler next to three compartment sink. Employee placed proper tag in container of clams. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Deflector plate inside of ice machine in back dry storage area stained. Blade of can opener on kitchen prep table soiled with old food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in kitchen hand washing sink. Employee removed container during inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored next to back door. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in wait station. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard used to stack salads in wait station reach-in cooler. Employee removed cardboard during inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles used throughout the kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen and wait station. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots stored in dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on kitchen prep table. Employee removed phone during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.

Basic - Equipment in poor repair. Handle for kitchen reach-in freezer.

Basic - Food stored on floor. Cases of cooking oil and soda stored on floor in back storage area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Employee placed tongs on top of oven. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area. Light fixtures in back storage area. Repeat Violation

Basic - Single-service articles improperly stored. To go containers on kitchen shelf not inverted. Employee turned containers over. To go cups stored on floor in storage shed behind restaurant. Employee placed cups on shelf. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in men's restroom slow draining.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the back and top ofcontact surface in the ice dispenser at server station. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bowl in pizza area hand wash sink. employee removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured under ice tea dispenser

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen are not smooth and cleanable

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board in kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back door to kitchen, light comes through the bottom

Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked in riches by back door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in upright reach in freezer in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with grease

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.

Basic - Single-service articles not stored inverted or protected from contamination. Single service takeout trays not inverted in kitchen Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottle with disinfectant stored above meat slicer. Person in charge moved bottle

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ). Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on pizza cook line with beard and no beard guard. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in women's room. Inspector provided sign,

Basic - Single-service articles not stored inverted or protected from contamination. Single service tray not inverted or protected. Person in charge inverted trays Corrected On-Site

Basic - Stored food not covered. Cheese sticks not covered in reach in freezer. Person in charge instructed employee to cover food. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (lemons ) stored over ready-to-eat food ( cheese ) in walk in cooler

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shrimp stored over fries in reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.

Basic - Hole in or other damage to wall. Observed hole in wall around electric socket above grill on cook line.

Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager inverted bucket. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen. Cook removed tongs from handle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed air conditioning vents in kitchen soiled with accumulation of dust. Observed handle of microwave and hood filters on cook line soiled with grease.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (bellpeppers ) stored over ready-to-eat food ( cheese) in walk in cooler 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.

Basic - Working containers of food removed from original container not identified by common name. Observed container of food removed ( sugar ) from original container not labelled with name of contents.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink out of screw top water bottle, recap it and not wash his hands prior to returning to work.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex bathroom.

Basic - Employee eating in a food preparation or other restricted area. Observed employee at pizza prep area drinking from a water bottle

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed produce ( carrots ) stored over ready-to-eat food ( cheese ) in walk in cooler

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

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, grilled onion 77° (manager voluntarily discarded), also at the pizza station, marinara sauce 117° manager reheated to 189°

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, sink blocked by trash can and trays, manager moved all Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at the pizza station, manager provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, potatoes cooked 12/18/21, Manager date marked. Corrected On-Site

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. For one female employee

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside salt container, manager moved. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach-in cooler at the server station two drinks above customer glasses, manager moved. All. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the end of the cook line soiled, also reach-in cooler shelves at the storage area. Repeat Violation

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. Male employee at the prep area, shredding cheese, o gloves, Inspector and Operator addressed situation, Employee stop, washed his hands and used gloves, also at the pizza station male employee wrapping bread, no gloves, inspector addressed situation employee washed his hand and used gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (make table): ricotta 53°, pasta 58°, 56° and 57°, all items placed at 9:00 and will be discarded at 1:00pm. Corrective Action Taken

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/ Male employee at the cook line with a manager certification expired (04/27/2021).

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the back area with mold like substance

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside salt container, employe moved. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line (make table), ricotta 53°, pasta 58°, 56° and 57°, all items placed at 9:00 and will be discarded at 1:00, per operator, maintenance check up scheduled for today.

Basic - Old labels stuck to food containers after cleaning. Cleaned Containers stored above sink with old stickers, also some containers inside reach-in cooler with multiple date marked stickers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the end of the cook line, shelves soiled. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At the pizza station, manager moved. Corrected On-Site Repeat Violation