G'S PIZZA & BBQ

High Priority - Operating with an expired Division of Hotels and Restaurants license. Same owner. Operator paid: reference# 216059839 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed crates of eggs over pots of pork and chicken in the reach in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed ant and roach spray in shelving on top of reach in freezer

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Repeat Violation

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

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 - No probe thermometer provided to measure temperature of food products. 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. Observed Alicia worked 6mths at establishment

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pots of pork/ beef/ chicken in the reach in cooler made 2 days ago per operator Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled

Basic - No handwashing sign provided at a hand sink used by food employees. None observed at the handwash sink kitchen

Basic - No mop sink or curbed cleaning facility provided at establishment.

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

Basic - Self-closing device on bathroom door disconnected/broken.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed containers of beef/ pork / chicken sitting at room temperature thawing

Basic - Unnecessary items/unused equipment on the premises. Observed non working reach in cooler / numerous propane tanks by the back door of the establishment

Basic - Water draining onto floor surface. Observed standing water on the floor next to reach in cooler

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. Big six poster was provided to operator Corrected On-Site

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

Intermediate - No soap provided at handwash sink. At front counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked: chicken, beef, and pork from the day before without date marked. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor soiled throughout the kitchen.

Basic - Hotel and Restaurant license decal not displayed on vending machine. Expired on 10/1/21

Basic - No handwashing sign provided at a hand sink used by food employees. By triple sink Repeat Violation

Basic - No hot running water at mop sink. 84°F

Basic - Water leaking from pipe and/or faucet/handle. Observed mop sink pipe disconnected.