4JJJJ PIZZERIA ICE CREAM & RESTAURANT

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (59F - Cold Holding) next to steam table at kitchen area, as per operator less than 2 hours. Operator add ice cubes to cool down temperature. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl inside hand wash sink at kitchen area, employee removed during inspection. 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. Observed personal phone on top of cutting board at kitchen area, employee moved cutting board to dishwashing area. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter by shakes station.

High Priority - Food stored in ice used for drinks. See stop sale. Observed 3 beer bottles inside ice machine at front counter. Operator removed beer bottles and discarded ice during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 beer bottles inside ice machine at front counter. Operator removed beer bottles and discarded ice during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (63F - Cold Holding) at kitchen area, as per operator less than 1 hour, operator add ice to rapid chill. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); operator discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink at front counter.

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 thawed cooked ground beef not time tracked, coached operator on proper procedures.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on salt container at kitchen area, operator stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter by shake area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork and cooked ground beef dated on 01/02 inside walk in cooler. Employee segregated food to be discarded. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork and cooked ground beef dated on 01/02 inside walk in cooler. Employee segregated food to be discarded.

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed cooked meat balls (137F - Reheating) being reheated. meat balls (166F - Reheating) Corrected On-Site

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/ Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork container not date marked inside reach in cooler at kitchen area, as per employee from 2 days ago. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms. Repeat Violation

Basic - Food stored on floor. Observed cooked pasta container being stored on walk in cooler floor. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cubed ham and shredded cheese containers at pizza assembly station. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +300ppm); Triple Sink (Chlorine 100ppm). Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at kitchen area Sanitizer Bucket (Chlorine +300ppm); Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bolognese sauce, flan and cooked pork not date marked on reach in cooler, as per employee over 24 hours. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms. Repeat Violation

Basic - Food stored on floor. Observed flour bag stored on floor at preparation area. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cut ham container, also on shredded cheese container in unit at kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen area, employee restocked during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked ground beef not date marked inside walk in cooler, as per Operator from previous day. Employee dated food during inspection. Corrected On-Site Repeat Violation

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. Observed expired training for Adriana, Tracy and Eduardo.

Intermediate - Spray bottle containing toxic substance not labeled. Observed table cleaner spray bottle not identified with common name at front counter, Operator labeled during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Food stored on floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area also at front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified by common name at kitchen area. Repeat Violation

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 25 flans at beverage cooler at front counter. Operator removed the flans. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding) next to steam table as per operator 2 hrs. Also cheese cream (45F - Cold Holding) inside reach in cooler next to steam table as per operator 2 hrs Operator put ice for rapid cooling cooked pasta (41F - Cold Holding). Also put the cheese cream inside freezer for rapid cooling an last reading cheese cream(42F - Cold Holding) Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked at reach in cooler across prep station, as per operator for more than 24 hrs. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doors not self close completely at mens and ladies room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty throughout dining room and kitchen hallway.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on preparation table, employee removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with dust over prep station.

Basic - Working containers of food removed from original container not identified by common name. Observed salt in a plastic container not properly labeled under prep station across reach in cooler.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer solution at < 10 ppm at three compartment sink. Operator started to change the solution. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Observed one spaghetti sauce can dented. Operator segregated the can. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cheese (49 F - Cold Holding) at reach in cooler preparation area. As per manager for less than two hours. Manager moved the cheese to another reach in cooler for rapid cooling. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef at walk in cooler not date marked. As per manager for yesterday. Manager date marked the product. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed a carbon dioxide tank next to preparation table in front of walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee with no hair restraint at preparation area.

Basic - Food stored under dripping water line. Observed lobster stored under dripping water from the refrigeration system at walk in freezer. Operator relocated the lobster. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the cheese. And utensil handle touching the cooked ground beef at combo reach in cooler. Handles were moved. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs above breads,located in the walk-in cooler. Observed raw ground beef,portioned raw beef above mamey,located in the walk-in freezer. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed for the cooked ground beef located in the combo reach in cooler. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed by the steam table. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 300ppm) Sanitizer was adjusted to 100 ppm. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food not stored at least 6 inches off of the floor. Observed ice cream on floor of walk in.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in sugar. Handle was removed from sugar. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scream scoops in 78 F water.

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels at front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep table cut ham (50°F - Cold Holding); mozzarella (51°F - Cold Holding) As per operator prep table lid left open during rush food was moved to walk in cooler with ambient temperature of 37°F. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef cooked over 24 hours as per operator not date marked.food was dated. Corrected On-Site Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in cut ham. Handle was removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled top of oven.