PIZZA PANZ

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. Chef plating ready to eat celery with barehands Advised to wash hands and use gloves Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51F - 64F - Cold Holding); bane Marie at end of cook line. Out less than four hours. Not prepped or portioned today. Placed back in cooler cooked onions (48F - Cold Holding) Top portion of Flip top cooler across from flat top. Not prepped or portioned today. In unit less than Four hours. placed back in cooler. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles with clean utensils on rack next to triple sink Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) spray bottle used for cleaning in kitchen. Advised to add more water to bottle. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

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

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. On shelving rack at front counter On prep table On chemical rack Warning