FABIO'S PIZZA

High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef patties stored above mozzarella sticks in kitchen freezer. Operator corrected on site. Corrected On-Site Priority: High Priority

Intermediate - Observed: 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. Observed no form or kit; inspector provided via email. Corrective Action Taken Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed next to triple sink; plate inside hand sink. Operator removed during inspection. Corrected On-Site Priority: Intermediate

Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer. Priority: Basic

Basic - Observed: Ice scoop handle in contact with ice. Observed handle in ice machine. Priority: Basic

Basic - Observed: No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. Corrective Action Taken Priority: Basic

Basic - Observed: No copy of latest inspection report available. Observed no copy printed onsite. Priority: Basic

Basic - Observed: Wall soiled with accumulated grease, food debris, and/or dust. Observed buildup of flour on wall behind hand sink in pizza prep area. Priority: Basic

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sliced cheese in reach in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site

Intermediate - Hand wash sink not accessible for employee use at all times. Observed a-chair stored in front of the hand sink at the front counter. During the inspection employee removed item. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several kitchen utensils stored in standing water at 87 F. During the inspection employee discarded water. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen lasagna being thawed at room temperature in the preparation area. During the inspection employee removed lasagnas and placed them in the reach in cooler. Corrected On-Site

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. Observed no kit or form. Inspector provided form via email. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator washed rinsed and sanitized at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet cloth stored on hand sink at front counter and hand sink in kitchen area.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels unable to dispense at hand isn't in kitchen.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to verbally calibrate thermometer. Inspector went over process of thermometer calibration with person in charge. Corrective Action Taken

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. Aleida, jillianys no training.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles throughout establishment.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottle stored above food for customers in reach in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food with watches and bracelets on wrist.

Basic - Garbage on the ground and/or pad around dumpster. Observed bagged trash and boxes on floor in dumpster area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers at pizza prep table.

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener, food debris .

Intermediate - No hot running water at three-compartment sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Damaged

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 - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrected On-Site

Basic - No hot running water at mop sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonfood-grade bags used in direct contact with food. Trash bags lining food I reach in cooler at make bar.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cheese cake in deep freezer.

Intermediate - Handwash sink not accessible for employee use at all times at front counter. Chair blocking sink.

Intermediate - Handwash sink used for purposes other than hand washing near 3 compartment sink. Pitcher stored in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom.

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.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in samolina.

Basic - Single-service articles improperly stored. Pizza boxes stored on floor next to upright dough cooler and hand sink.

Basic - Stored food not covered. Meatballs stored in kitchen reach in cooler uncovered. Employee placed lid on meat balls. Corrected On-Site