TIPPI'S PIZZERIA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed interior pizza flip top shredded mozzarella (45F - Cold Holding) per operator removed from walk-in cooler and placed in unit approximately 2 hours ago not portion or prepared today. Operator closed flip top.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in a container of granulated garlic. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in back kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle next to slicer on prep table.

Basic - Stored food not covered. Observed cooked chicken wings and shredded mozzarella cheese not covered in walk-in cooler. Operator covered Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Chlorine 10 Ppm Operator added chlorine rechecked 100 Ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer in kitchen soiled.

Basic - Buildup of food debris/soil residue on equipment door handles in kitchen area. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair above kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC Vent above dry storage soiled with dust.

Basic - Food not stored at least 6 inches off of the floor. Box of mozzarella stored on pan on floor of walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled with mold like substance. Clean dough container storage rack soiled with dust and food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping bucket in kitchen at 0ppm. Operator added chlorine to solution, retesting at 100ppm.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. house made cooked tomato sauce (48F - Cooling) at 11:20 per operator product prepared and cooked yesterday and placed in walk in cooler over night. Discussed cooling with operator see stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly above cooked sausage, discussed safe storage refrigeration with operator who corrected storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. house made cooked tomato sauce (48F - Cooling) at 11:20 per operator product prepared and cooked yesterday and placed in walk in cooler over night. Discussed cooling with operator see stop sale.

Basic - Buildup of food debris/soil residue on equipment door handles. At pizza oven flip top cooler handles and door gaskets heavily soiled with food like debris, discussed with operator to clean and sanitize cooler handles and gaskets.

Basic - Working containers of food removed from original container not identified by common name. At cook line on top of flip top cooler bottles of cooking oil not labeled, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Kitchen Steam Table; marinara pizza sauce (121F - Hot Holding) Per operator held for 45 minutes. Advised operator who moved to stove top to be reheated 165F+ Corrective Action Taken Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At Back of Kitchen; Chemical (insect spray) store above dough mixer machine. At Back of Kitchen; Container with paint stored directly above pizza boxes Advised operator who 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. Operator has no written procedure Emailed form

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders stored over commercially processed meatballs in upright white freezer. Manager rearranged. 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. Manager started the timer. Corrected On-Site

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 one.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.

Basic - Outer openings not protected with self-closing doors. Back door

Basic - Pizza spatula cracked and broken at the rounded tip.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Ham 45°, meatballs 46° in flip top pizza reach in cooler at front line being held less than four hours, employee discarded food. 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..slice pizza below counter being held less than four hours , employee moved pizza for personal food. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored...windex spray bottle stored with condemns, employee moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored towel in handwashing sink , employee moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen

Basic - No handwashing sign provided at a hand sink used by food employees at kitchen

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw chicken with pre cooked chicken in chest freezer. Employee properly stored food Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink....employee washing hands in 3 compartment sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...marinara sauce 104° at room temperature, take another temperature about after 20 minutes, it was at 102° . Employee replace food in small containers and moved to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 44° in walk in cooler ( all other food 43°) at walk in cooler being held less than four hours. Operator closed door properly and adjusted thermostat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned 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 - Bowl used to dispense salt. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety sugar not stored with handle above top of food within a closed container.operator moved handle. Corrected On-Site

Basic - Stored salt and sugar not covered. Operator covered. Corrected On-Site

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Large pot for sauces and mixer bowl must be able to fit into 3 compartment sink.

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing pizza no hair restraint - operator covered. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in pizza make table - operator removed. Corrected On-Site