PIZZA RUSTICA

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...various type of pizzas at front line without time marked . Per employee food being held less than 4 hours . Employee time marked. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/.. Henry Abadia 11/19/20.

Basic - In-use utensil pizza cutters used with moist food stored in room temperature at pizza station . Employee removed pizza cutters, replace cleaned one with time marked. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.... While Pulling pizza from oven touched pizza edge with bare hands . Discussed with employee. He stated that he washed hands right before to pulled pizza . He washed hands putting gloves on hands . Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area....employee came from bathroom and then handle pizza without washing hands. Employee washed hands after discussion. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...cold hold cooked chicken 51F was prepped today at 11 am cooling deeper than 4 inches container with covered in reach in cooler. Few minutes over from four hours .Employee removed food to shallow container and stored reach in freezer to chill fast .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked chicken was cooked yesterday but putting todays date marked cause they cut chicken. Reviewed date marked procedure . Employee properly date marked. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... /temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ... multiple pizzas.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked chicken 49F, sausage 46F in tall storage reach in cooler . Food not prepped or portion today , food being held less than 4 hours . Operator removed food another acceptable cooler . Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ... multiple pizzas. See stop sale. Advise operator to discarded food.

Intermediate - Handwash sink used for purposes other than handwashing...strainer in handwashing sink at dishwashing area. Operator removed Corrected On-Site Repeat Violation

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked chicken, sausage, cheese, ham was prepped 2 days ago, 3 days ago in reach in cooler .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...cell phone on the cold cut meat slicer . Employee removed Corrected On-Site

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 multiples pizzas at display counter , speed racks at front line. Employee stated that food being held less than four hours, employee time marked Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.....strainer stored in all handwashing sink at establishment. Employee removed. Corrected On-Site

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

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 women bathroom.

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

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.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At front counter, 2 bottles of blue chemical stored not labeled. Owner labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at reach-in refrigerator Tomato sauce (45F - Cold Holding) due to AIR BEING BLOCKED From large tray. Operator moved tray. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quat tested at 50ppm. Referred operator to manufacturers instructions. Operator added more tablets retested at 400ppm Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance not labeled. Operator labeled Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with single service items under pizza display case. Operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar in working container on pizza line not labeled. Operator labeled Corrected On-Site

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 mark. Pizzas located in display case at front counter, operator states items have been cooked 1 hour ago. Operator placed time mark on pizzas Corrected On-Site

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets located at pizza line coolers