WINTER GARDEN PIZZA COMPANY

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./sliced ham with no date marked, outside walk in cooler. - From follow-up inspection 2023-05-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board soiled. - From follow-up inspection 2023-05-26: Time Extended

Intermediate - - From initial inspection : 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./missing two kitchen employee's training certificates. - From follow-up inspection 2023-05-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./throughout the kitchen. - From follow-up inspection 2023-05-26: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic soda cups at wait station. Plastic containers on cleaned dish rack next to dish machine. - From follow-up inspection 2023-05-26: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues./straight up reach in cooler with excessive standing water at the bottom. - From follow-up inspection 2023-05-26: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw calamari stored over dressing bottles on reach in cooler close to mixer. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink located by mixer.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drinks placed next to clean tables on cook line. Corrected On-Site

Basic - Employee preparing food in customer section of dining area.Employee preparing food on dining room area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee cutting vegetables while using multiple bracelets. Employee preparing pizza while wearing a watch.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on all chest freezers located on storage next to restaurant.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No light shield on light fixture at dry storage located next to restaurant. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sign on large hand wash sink at cook line. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation.Employee cutting cucumbers with out washing them first. Cucumbers box do not say that cucumbers area previously washed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance in gaskets on reach in coolers containing beer kegs at servers station.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.Dry storage and walk in cooler next to restaurant and located with in open access to customers with doors not locked. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind steam well have debris.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled pen and paper, then put on gloves without washing hands. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 67f on counter in kitchen, manager put in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza by the slice has beginning time but no ending time, manager corrected.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kitchen manager has no food manager certification.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager could not find written plan, provided plan to manager.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink by make table.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. By ice machine. Above water heater. Large holes in ceiling in storage shed.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled over server station. Stained tiles in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks over bag in box soda

Basic - Floor soiled/has accumulation of debris. Around equipment in server station, around fryers, under dish pit.

Basic - Floor tiles missing and/or in disrepair. Around ice machine. In kitchen.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in hood system.

Basic - No handwashing sign provided at a hand sink used by food employees. At large hand washing sink in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around fryers. Top of dish machine. Dry storage shelves. Mixer soiled.

Basic - Silverware/utensils stored upright with the food-contact surface up. At server station.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Dough slacking in back storage area, food stored in back storage area, doors propped open, not secured. Chest Freezers in rear storage area not locked, in shed with door open. Outside walk in cooler door not locked.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wood food-contact surface not properly sealed. Unsealed particle board lining shelves in walk in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee go out rear door, then return to kitchen and put on gloves without washing hands. Manager coached employee. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed knife in hand washing sink then handled food without changing gloves and washing hands.

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by fryers blocked by case of peppers sitting on the sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash knife in hand washing sink by make table.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bulk bread crumbs. Corrected On-Site

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 in bulk salt. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink by make table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.