NOLA'S PIZZA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; spaghetti sauce (102F - Hot Holding) Per operator held sauce at steam table for approximately 3 hours Advised operator to reheat to 165+F Operator moved to stove top Corrective Action Taken

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. Emailed poster

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen; Handwashing sink contains (scotchbrite)object used for washing utensils Advised operator

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza with cheese held on time is of public control Advised operator-emailed tphc form

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Pizza by the slice, no time mark. Operator stated being held for 1 hour. Advised Operator to time mark and discard at a total of 4 hours.

High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored over canned beverages. Operator moved chemicals. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach-in cooler; shredded mozzarella (50F - Ambient Cooling 2:05pm/50F - Ambient Cooling 2:35pm). Operator stated mozzarella cooling for 30 minutes, stored in full, deep, stacked, tightly covered containers, at this rate will not reach 41F within 4 hours. Advised Operator of proper ambient cooling.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler; meatballs, no date mark. Operator stated cooked 2 days prior. Advised Operator to date mark.

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

Basic - Food stored in a location that is exposed to splash/dust. Corrected On-Site

High Priority - Container of medicine improperly stored. Allergy medicine stored on top shelf over pizza making table. Removed Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up phone to take orders, touched utensils, then boxed food without washing hands. Educated employee about proper handwashing, employee washed hands before returning to work. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth towel used as liner in food container used to store sliced ham at sandwich cooler; removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded mozzarella (57F - Cold Holding)outside at pizza make table; as per operator food out of temperature for approximately 30 minutes ; food not prepared or portioned today; food moved back to cooler to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Metal wire rack used to store pizza soiled with food debris. Cutting boards at pizza make table

Intermediate - Spray bottle containing toxic substance not labeled. Multi surface cleaner - Advised operator to properly label all spray bottles containing chemicals. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment, ceilings and vents soiled/dusty.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers soiled;

Basic - Soiled dry wiping cloth in use at pizza make table;

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certificate for Mr. John Jones 09/17/2018 expired on 09/17/2023. No other certificate available. Warning - From follow-up inspection 2023-12-28: Same Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All safe staff certificates are paper copies. Only one original certificate however that one is blank.Explained. Warning - From follow-up inspection 2023-12-28: Same Admin Complaint

High Priority - Toxic substance/chemical improperly stored...above reach in cooler at sandwich station, hanging on the pizza rack . Employee moved Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...lasagna in reach in freezer . Manager date marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...lasagna in reach in cooler ,it was taken out yesterday from the freezer . 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....meatballs, sausage was cooked yesterday morning per manager in reach in cooler . Manager date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle. Employee labeled. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 44°, cheese 44° in flip top reach in cooler at sandwich station being held less than four hours. Manager replace food in dipper container. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored...all purpose cleaner spray bottle stored above reach in cooler , stored with pizza tray at pizza station. Manager moved Corrected On-Site

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...several Camaro shredded cheese in reach cooler .

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 - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....meatballs, sausage in 3 door reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle.

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 and the time removed from temperature control cannot be determined. See stop sale. Pizza by the slice. Manager put correct time. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, sausage, meatballs and chicken wing with no date, prepared more 24 hours. Repeat Violation

Basic - Buildup of food debris residue on equipment door handles.

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. Ham sliced three days ago with no date mark.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza station.