DOWNTOWN BENNYS PIZZA

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cut tomatoes made on 11/23 Cooked onions made on 11/22 Inside tall Pepsi reach in cooler at front kitchen Dates exceed 7 days see stop sale Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cut tomatoes date marked 11/23 Cooked onions 11/22 Inside tall Pepsi reach in cooler at front kitchen Dates exceed 7 days see stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler tomato sauce (45F - Cold Holding); sliced ham (45F- Cold Holding); sliced cheese (45F - Cold Holding) Per chef, items not prepared or portioned today and left out of temperature for more than 4 hours see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler tomato sauce (45F - Cold Holding); sliced ham (45F- Cold Holding); sliced cheese (45F - Cold Holding) Per chef, items not prepared or portioned today and left out of temperature for more than 4 hours see stop sale. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed documents to operator

Basic - Cutting board has cut marks and is no longer cleanable at prep counter on cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at reach in and walk in cooler

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50+ small flying insects throughout kitchen landing on stove, flip top coolers, croutons, flour, boxes, walls, shelves, pipes, soiled rags, garbage cans, plates. - From follow-up inspection 2024-11-19: Approximately 30+ small flying insects. Admin Complaint - From follow-up inspection 2024-11-20: At kitchen area approximately 10 small flying insects landing on single serve boxes and walk in cooler wall- operator killed and removed 7 small flying insects and sanitized area . Admin Complaint - From follow-up inspection 2024-11-21: Observed approximately 4 small flying insects landing on dry storage shelf with stored food items. Operator killed all 4 and sanitized area thoroughly. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50+ small flying insects throughout kitchen landing on stove, flip top coolers, croutons, flour, boxes, walls, shelves, pipes, soiled rags, garbage cans, plates. - From follow-up inspection 2024-11-19: Approximately 30+ small flying insects. Admin Complaint - From follow-up inspection 2024-11-20: At kitchen area approximately 10 small flying insects landing on single serve boxes and walk in cooler wall- operator killed and removed 7 small flying insects and sanitized area . Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50+ small flying insects throughout kitchen landing on stove, flip top coolers, croutons, flour, boxes, walls, shelves, pipes, soiled rags, garbage cans, plates. - From follow-up inspection 2024-11-19: Approximately 30+ small flying insects. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw fish stored over bread, not all commercially packaged. Advised operator of proper storage. - From follow-up inspection 2024-11-19: Same Admin Complaint

High Priority - Container of medicine improperly stored. At cook line prep table, bottles of ibuprofen stored on shelf with spices. Advised operator of proper chemical storage.

High Priority - Food with mold-like growth. See stop sale. At walk in cooler, prepared lasagna with mold like substances. See stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50+ small flying insects throughout kitchen landing on stove, flip top coolers, croutons, flour, boxes, walls, shelves, pipes, soiled rags, garbage cans, plates.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw fish stored over bread, not all commercially packaged. Advised operator of proper storage.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cook line, croutons contaminated by small flying insects. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, meatloaf (64F - Cold Holding); cooked broccoli (71F - Cold Holding); cooked sausage (47F - Cold Holding); pooled eggs (45F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 45 minutes. Advised operator of proper cold holding. Operator placed items into walk in for quick chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting boards visibly soiled with food debris and mold like substance.

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, tuna salad, cooked pasta, pooled eggs, with no date marking. Operator stated he has no idea of date prepared.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, bowls not properly air dried. Wet nesting.

Basic - Food stored on floor. At walk in cooler, French fries, onions, butter, milk, box of pork stored on floor. Advised operator of proper storage.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach in refrigerator visibly soiled with food debris.

Basic - Stored food not covered. At walk in cooler, tuna salad, cooked pasta, pooled eggs, stored over 24 hours, not covered.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At reach in cooler, unwashed produce stored over cut fruit. Advised operator of proper storage.