SALT SPRINGS PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make line flip top reach in cooler, ham (46F - Cold Holding) stored in container above cooling plane. Operator portioned into two containers and relocated into reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line with food debris build up. Can opener in prep area soiled with old food debris. Dough mixer has build up of old flour and dough debris along top pf bowl. Lid to garlic powder dry seasoning container soiled with old food debris. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the prep area standup reach in cooler, pork cooked Sunday, beef and lasagna cooked Monday all missing product date marking.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copy food handler training for one employee.

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup with no handle used as scoop in bulk flour container.

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves of push cart in walk in cooler.

Basic - Equipment in poor repair. Reach in chest freezer at front counter with torn gaskets and ice build up along seal. Stand up reach in cooler door gasket ripped. Repeat Violation

Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floors under cook line with grease debris build up. Wall behind three compartment sink with mold like substance build up. Ceiling vents and lights on cook line with dust build up. Repeat Violation

Basic - Food stored on floor. Under prep table multiple containers of canned tomatoes on the floor. By rear exterior door, jugs of fryer oil stored on the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler/reach in freezer door gaskets with food debris build up. Table under flat top grill with grease food debris build up. Fan guard in stand up reach in cooler of prep area has mold like substance build up. Top portion of pizza oven with heavy dust and food debris build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of pizza make reach in cooler has food debris build up at base of cooler.

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelf by fryers and cook line.

Basic - Single-service articles improperly stored. Box of single service portion cup lids on the floor at front counter. Operator relocated. Corrected On-Site Repeat Violation

Basic - Utensils in poor condition. Wooden pizza paddles with large chips from food contact surface portion. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers on bottom shelf of prep room missing product labeling. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Not in use flip top reach in cooler cutting board with build up of stains. Clean pizza paddle on prep table with visible staining. Cutting board on prep table with build up of debris on the blade. Wait station soda dispenser has mold like substance on the ice chute. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the reach in cooler and walk in cooler multiple products prepared the previous morning not date marked. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One food handler training certificate present, photo of certificate not original copy.

Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in bulk seasoning containers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cook line ceiling vent with dust build up spreading to separate tiles and wall.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza paddles next to hand wash sink on the floor.

Basic - Current Hotel and Restaurant license not displayed. Current license displayed is expired 06/01/2024.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on backside of flip top reach in cooler. Employee relocated. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In the prep area and dry storage area, canned goods stored in the floor. Operator began relocating. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the pizza oven door handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour/dust build up on top of the pizza oven. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at base of cook line reach in cooler, operator waiting for company to vacuum drain line.

Basic - Stored food not covered. In the reach in chest freezer uncovered sheet tray of chicken parm. In the reach in cooler uncovered containers of soup. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Chicken parm in standup reach in freezer stored in direct contact with plastic grocery bags. Operator began to move product to ziplock bag. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler in the prep area, raw ground beef over chopped garlic. Operator relocated the ground beef. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of mucinex stored over open flip top reach in cooler of shredded cheese. Operator relocated the mucinex. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with build up of food residue staining. Can opener on the prep line with accumulation of food debris. Operator removed to be washed. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups 2 days before with no date mark. Pizza sauce 2 days before no date mark. Chicken wings day before no date mark.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages to stored on prep tables of reach in coolers. Operator relocated the drinks. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food cut watermelon in standup reach in cooler and walk in cooler over food to be served to customers. Repeat Violation

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Build up of dust on kitchen line ceiling vents and wall. Dry storage area floor has build up of debris. Repeat Violation

Basic - Food stored on floor. Fryer oil stored in the floor of the dry storage room off of the prep area. Operator relocated the fryer oil. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored on top of dusty pizza oven. Tongs stored on fire suppression system and pizza oven door handle. Operator relocated the tongs. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top and side of pizza oven with build up of dust. Dough mixer with build up of flour. Multiple reach in cooler door gaskets with build up of debris. Underside of waitstation soda dispenser has mold like substance build up behind the nozzle. Employee cleaned the soda dispenser. Corrective Action Taken Repeat Violation

Basic - Reuse of single-service or single-use articles. Single service mushroom containers washed and reused to store food products.

Basic - Single-service articles improperly stored. Behind the ice cream counter, single service cutlery, bowls and lids stored in the floor. Repeat Violation

Basic - Stored food not covered. In the standup reach in cooler in the prep area, uncovered containers of soup.

Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers on the bottom shelf of the prep line with no bulk labeling.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide present in establishment.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at connection under triple sink with hose attached.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200+, rebleaching strip, retested at 100ppm. Corrected On-Site

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. Deli meats and mozzarella cheese sliced more than 24 hrs ago with no date mark.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in covered metal pans in kitchen at 93F cooling for 20 minutes retemped 40 minutes later at 89F. Person in charge moved to reach in to rapidly chill. 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/ One CFM with expired training.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer with heavy debris buildup. Can opener with heavy debris buildup. 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. One employee working 2.5 months with no proof of training.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks unsecured in server area.

Basic - Cloth used as a food-contact surface. Cloth used to put oil on dough.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored over food to be served to customers in walk in cooler and reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and vape on cutting board. Items were removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen with debris buildup. Walls with debris buildup especially at dough prep table. Cove molding separating from wall in kitchen by mixer. Repeat Violation

Basic - Missing drain plug at dumpster. Shared dumpster missing drain plug. Larvae present in drain.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving over prep table with debris buildup. Hood filters with heavy debris buildup. Exterior of bulk containers with debris buildup. Exterior of cooktop equipment, under equipment with food and grease buildup. Repeat Violation

Basic - Single-service articles improperly stored. Pizza boxes stored on floor in walk in cooler.

High Priority - Container of medicine improperly stored. Spray medicine stored on shelf above open fliptop, person in charge removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken and shell eggs stored over carrots, dough. Also, in reach in freezer raw chicken no longer commercially packaged stored over cake. Person in charge moved to appropriate location. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink at pizza station, person in charge provided. Corrected On-Site

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. New employee with no proof of training has no proof of being informed of reporting responsibility.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham cut two days ago with no date mark, also heavy cream missing date mark. Repeat Violation

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with unapproved training.

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks unchained in server area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open can.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floor with heavy grease buildup behind fryers. Wall with dust buildup in kitchen. Wall at prep table with grease buildup. Also, observed hole in wall in storage area off of kitchen.

Basic - Food stored on floor. Bucket of pickles stored on floor in walk in cooler. Also, flour stored on floor in dry storage. Person in charge raised. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving over fliptop cooler with debris buildup. Shelving holding clean dishware with debris buildup. Shelving under cooktop with debris buildup. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Chicken cutlets stored in direct contact with to go bags. Also, hardware store bucket used as ice bucket.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer, microwave with debris buildup. Cutting board at fliptop with staining.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes quatanery ammonium for sanitizing, unable to provide appropriate test strips.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork made two days ago per person in charge with no date mark. No date mark observed on any food products.

Basic - Current Hotel and Restaurant license not displayed. License not displayed. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal fish in reach in freezer not separated from restaurant food.

Basic - Food stored on floor. Potatoes stored on floor in walk in cooler. Person in charge raised. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from mens restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment handles, hood filters, side of fryer, shelving above prep table with debris buildup. Repeat Violation

Basic - Single-service articles improperly stored. To go items on shelf not inverted, also case of to go items on floor by reach in freezer.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker on hose bibb next to stair in the back behind establishment.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense flour and sugar. Manager disposed of Bowls. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed no license for food establishment displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored above prep table. Manager removed and disposed of water bottle. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored behind the establishment located directly on soil and not on a non absorbent surface.

Basic - Hole in or other damage to wall. Observed hole in wall behind kitchen door that leads to dining area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dough mixer with accumulation of dough mix on non food contact surface of machine. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve take out trays not inverted or protected. Manager inverted take out trays. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Observed bags of trash at bottom of back stairs of establishment.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came into work and immediately starting doing food preparation without washing hands first.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced cheese (45F - Cold Holding); heavy cream (47F - Cold Holding) in reach in cooler on cook line, both items have been in cooler since the previous day with no additional preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding); heavy cream (47F - Cold Holding) in reach in cooler on cook line, both items have been in cooler since the previous day with no additional preparation.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on table in prep area. Interior of microwave on cook line. Interior walls of ice machine in back storage area. Stained cutting board on reach in cooler on cook line. Interior of non working reach in cooler next to pizza oven.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee certification is a photo copy. Repeat Violation Admin Complaint

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has a certification through Food Handler Solutions that is not on the approved list. Repeat Violation Admin Complaint

Basic - Dead insects on premises. Approximately 24 dead ants behind reach in freezer chest across from display case at front counter. One dead roach in corner of under rack by triple sink. Manager cleaned up all dead insects. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood system missing two hood filters.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line. Exterior of fryers and grill on cook line.