UPTOWN PIZZA

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade shopping bags used to stored raw sausage in reach in freezer.

High Priority - 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. Non commercially packaged raw chicken stored over non commercially packaged raw ground beef in reach in freezer. Operator reorganized. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at back prep area.

Intermediate - No soap provided at handwash sink at back prep area.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dead battery at front hand sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at wing prep station. Operator dumped solution. 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.... Pizzas display case at front line being held less than 4 hours. Employee time marked . Corrected On-Site

High Priority - Toxic substance/chemical improperly stored...windex spray bottle , bleach spray bottles stored with cleaned pot grinder at dishwashing area. Employee removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee removed. Corrective Action Taken

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment...Person in Charge do not know how do calibrated thermometer and sanitize utensils

Intermediate - Spray bottle containing toxic substance not labeled....bleach , windex spray bottles . Employee labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid referral 246056365 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oil and garlic (72F - Cold Holding). Operator stated less then hour and return to refrigerator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed in salt and pepper. Operator removed Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed at lower shelf on dry storage shelf either pasta storage.

Basic - Food stored on floor. Observed two cases of chicken on floor in walk-in refrigerator.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above Flip top refrigerator .

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container of oil not labeled.

Basic - Bowl or other container with no handle used to dispense food. Observe in sugar container.

Basic - Cardboard used to line food-contact shelves. Observe by pizza oven.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding Marinara sauce 116F in steam table at prep station being held less than two hours, Cook removed food to reheating again. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by mop bucket. Employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink all handwashing at establishment. Employee provided Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink all handwashing sink at the establishment. Employee provided. 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...written procedures not filled up . Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled....degrease spray bottle , employee labeled Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Insecticide spray stored in kitchen next to hand sink Removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to water heater

Intermediate - No soap provided at handwash sink. Hand sink next to water heater

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

Basic - Bowl or other container with no handle used to dispense food. Cups as scoops in bread crumbs and sygar Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area lift top cooler; raw chicken stored over ready-to eat butter. Operator moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Prep table next to lift top cooler ; garlic in oil (74°F - Cold Holding). Operator stated being held less than 4 hours, moved to reach 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. At front counter; pizza by the slice has no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; meatballs/marinara (108°F - Hot Holding). Operator stated being held less than 4 hours, moved to be reheated. Corrective Action Taken

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/

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken wings 2:10 (74F-82F - Cooling); cooked chicken wings 3:00 (74F-82F - Cooling). Item is cooling at room temperature. Employee states item was cooked around 11:30 am and cooks for approximately 1 hour. Final Temperatures taken approximately 2.5 hours after cooking was completed. See Stop Sale Warning - From follow-up inspection 2022-07-06: Not observed at time of inspection. Next unannounced Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored with cans of cooking spray on prep line. Operator removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Bread bowls stored in to go thank you bags. Sausage stored in reach in freezer in plastic to go thank you bags. Discussed with operator Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above French fries in 2 door stainless reach in. Operator reorganized Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Located on walk in cooler shelf

Basic - Covered waste receptacle not provided in unisex employee bathroom. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Watermelon for employee use not properly identified or segregated in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Located on wall behind triple sink