PIZZA SCENE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); cooked pasta (53F - Cold Holding) for less than 4 hours as per operator, inside reach in cooler located across the oven at the front line.

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. Employees name Miguel Blanco with 3 years of being hired.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cove molding at floor/wall juncture broken/missing. By the exit door.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing pizza with no beard guard.

Basic - Food stored on floor. Observed bag of flour on dry storage floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler across the oven.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pizza by slicers and garlic oil. Emailed form to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle with no label.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the mop sink.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw ground beef over raw onions on walk in cooler, operator properly stored it. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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. Employee name Henry with more than 2 months of hired.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on the ceiling located above the preparation table located on the back area.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed preparing pizza without beard guard.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand wash sink located next to three compartment sink. Operator removed it during inspection. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings inside reach in cooler, was prepared from more than 24 hours as per operator without date marked.operator properly date marked. Corrected On-Site

Basic - Food stored on floor. Observed cases of tomatoes sauce on the floor, operator properly stored it during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on top of the preparation table located inside the kitchen: garlic mix with oil put under time as public health control at 11:00 a.m. At 4:00 p.m. the garlic mix with oil remains over the preparation table. Operator discarded garlic mix with oil at the time of the inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed on top of the preparation table located inside the kitchen: garlic mix with oil put under time as public health control at 11:00 a.m. At 4:00 p.m. the garlic mix with oil remains over the preparation table. Operator discarded garlic mix with oil at the time of the inspection. Corrected On-Site 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 lasagna inside the walk-in cooler without date marked. As per operator lasagna was cooked the day before. Operator properly date marked lasagna during the inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles inside the back kitchen with water stain marks.