FIRED UP PIZZA

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of artichokes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table across from pizza oven; in pan sitting on ice: house made pesto with fresh garlic and oil (67F - Cold Holding) As per operator, stored 1.5 hours. Not prepped or portioned today. Operator placed to quick chill. Corrective Action Taken 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: cooked meatballs (100F - Hot Holding) As per operator, reheated in oven to 165F and stored since 1 hour. Operator placed to reheat to 168F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at triple sink blocked by garbage bin.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Roasted garlic 8/22

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza cooler front counter. Meatballs 45F cold holding, cooked chicken 45F cold holding, Per operator products not prepared or portioned today. Per operator items stored for approximately 2 hours. Operator moved items to walk in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottles of bleach stored on a shelf above boxes of soda on prep area. Operator moved bleach Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator to be filled out by employee hired less than 60 days.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. Warning - From follow-up inspection 2024-10-15: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cut tomatoes (50F - Cold Holding); sautéed roasted onions (59F - Cold Holding); sautéed roasted garlic (48F - Cold Holding); sautéed roasted peppers (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cooked diced chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding); cut cooked meat balls (48F - Cold Holding); cut cooked sausage (48F - Cold Holding); cut tomatoes (47F - Cold Holding); sautéed roasted onions (48F - Cold Holding); sliced ham (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At ice bath on pizza prep counter: pesto with roasted garlic (53F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 2 hours. Not prepped or portioned today. Operator moved to quick chill. Warning - From follow-up inspection 2024-10-15: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: cut tomatoes (50F - Cold Holding); sautéed roasted onions (59F - Cold Holding); sautéed roasted garlic (48F - Cold Holding); sautéed roasted peppers (50F - Cold Holding) As per operator and employee, stored in unit overnight. Not prepared or portioned today. See stop sale. At make table: cut cooked meat balls (48F - Cold Holding); cut cooked sausage (50F - Cold Holding); sliced ham (49F - Cold Holding) As per operator placed in top section of make table from lower section less than 4 hours. Not prepped or portioned today. Advised operator to quick chill. At ice bath on pizza prep counter: pesto with roasted garlic (50F - Cold Holding) As per operator, removed from reach in cooler and stored on ice since 1 hour. Not prepped or portioned today. Operator moved to quick chill. Admin Complaint

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/ Giorgio Schiavone expired 12/14/2021 (ServSafe) Warning - From follow-up inspection 2024-10-15: Same. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employee 2 weeks. Emailed form to operator. Warning - From follow-up inspection 2024-10-15: Same. Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-10-15: Same. Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hand on apron several times then prepared pizza. Advised manager than employee should wash hands.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near triple sink blocked by trash can. Operator removed trash can.

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink near triple sink, ware washing materials stored in hand wash sink. Operator removed.

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. Employee employed since 2019.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 1.5 months. Emailed to operator.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); cooked chicken (52F - Cold Holding); ham (50F - Cold Holding); spicy sausage (50F - Cold Holding); meatball (50F - Cold Holding); cut tomatoes (53F - Cold Holding); sautéed onion (46F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F - Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F - Cold Holding); Italian sausage (45F - Cold Holding) ; ham (45F - Cold Holding); cooked chicken (50F - Cold Holding); sautéed garlic (45F - Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale. - From follow-up inspection 2023-11-18: Shredded cheese 41 f , Italian sausage 44 f( ( as per manager 2 hours ) fresh mozzarella 45 f top section 40 f in the middle over stocked. As per manager 2 hours there. Cooked chicken 48 as per manager 2 hours, spicy sausage 48 f 2 hours in there, ham 45 f 2 hours in the cooler cut tomatoes 41 f , grilled onions 43 f , no lids on all .all removed from walk in cooler at 11 am current time 1:14 pm. Advised to move to walk in cooler to cool quickly by 3 pm. and use lids to keep it covered . Not prepared or portion today Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 to 15 small flying insects landing on soda boxes and wall on prep area next to prep sink. - From follow-up inspection 2022-09-13: Observed approximately 10 small flying insects landing on cabinets door under soda machine on dining room, also landing on toilet paper boxes by back door. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza make table - spicy chicken (42°-47 - Cold Holding) not portioned r prepared today - held under 4 hours overfilled container - operator split and moved to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer - meatballs (106 - Hot Holding) operator states held under 2 hours moved to oven recheck meatballs (166 - Reheating) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At 3 compartment sink garbage can blocking sink - operator removed garbage can. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open coffee container from prep surface. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary <200ppm) operator corrected Sanitizer Bucket (200 ppm Quaternary) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with Cream cheese icing(70°F cold holding)seating on bottom table by pizza brick oven. Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator moved product to reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a plastic bottle labeled bleach stored right on top of prep table on prep area. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a big garbage can blocking hand washing sink on prep area. Observed a container with several cleaning utensils stored inside hand washing sink on prep area. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed a bag with raw onions stored on the floor inside walk-in cooler. Operator stored properly. Corrected On-Site