SIRGAES WOOD FIRE PIZZA

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 2021-07-21: Time Extended - From follow-up inspection 2021-07-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50°F - Cold Holding); sliced cheese (50°F - Cold Holding) in reach in cooler by fryer and oven at cook line. sausage (47°F - Cold Holding); sliced tomatoes (47°F - Cold Holding);in reach in cooler across from pizza oven at cook line. As per operator food not prepared or portioned today. Working coolers left open during lunch service. Operator closed doors and placed food on ice to quick chill. Food out of temperature for less than four hours. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2021-07-21: Provolone Cheese 50° F Cooling at 2:40 to 50° F at 3:00since 12:00 Mozzarella Cheese 50° Cooling at 2:40 to 50° F at 50° F since 1:00 At this rate food will not reach 41° F. Foods moved to reach in freezer. Sliced ham 50 ° F Cold Holding Sliced tomatoes 50° F Cold Holding Chicken 50° F Cold Holding Ricotta 50° F Cold Holding Wings 50° F Cold Holding Food not portioned or prepared today. Reach in coolers set up with food at 11:00 am. Food out of temperature for more than 4 hours. See Stop Sale Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 2021-07-21: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken (78°F - Cooling)at 12:15 to 77° F at 12:50 since 11:15 at speed rack at cook line At this rate food will not reach 70° F within 2 hours. Food moved to freezer to cool faster Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator looked for test strips and returned to cook line , put new gloves on without washing hands first. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm); Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50°F - Cold Holding); sliced cheese (50°F - Cold Holding) in reach in cooler by fryer and oven at cook line. sausage (47°F - Cold Holding); sliced tomatoes (47°F - Cold Holding);in reach in cooler across from pizza oven at cook line. As per operator food not prepared or portioned today. Working coolers left open during lunch service. Operator closed doors and placed food on ice to quick chill. Food out of temperature for less than four hours. Corrective Action Taken Repeat Violation Admin Complaint

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. Pizza by slice kept on time as public health control on the speed rack at cook line has no time mark. Operator time marked. Food out for less than four hours. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (125°F - Hot Holding); spaghetti sauce (120°F - Hot Holding)at steam table at cook line. Steam table empty compartment not covered to trap in the steam. Operator turned up the heat dial to reheat to 165° F. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in handwash sink at cook line. Operator removed. Corrected On-Site Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator form lost. Emailed operator TPHC form to print and fill out. Operator filled out during inspection. Corrected On-Site Warning

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

Basic - Reach-in coolers at cook line interior/shelves have accumulation of soil residues. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm).Operator too busy to fix. Warning