THE PIZZA PIE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauce in reach in cooler , operator removed it to bottom shelf Corrected On-Site

Basic - Three employees ployee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Clean utensils stored between equipment and prep table Knives between reach in cooler and prep table. Operator removed it Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Shared dumpster lid open

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unlabeled employee food in reach in cooler with store on same shelf, operator labeled it and moved it to bottom shelf Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit above cooked meat ball in reach in cooler . Operator removed fruit to bottom shelf Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plate in hand washing sink by three compartment. Employee removed 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. Lasagna reach in color employee date marked food Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knifes between reach in coolers employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lemons in reach in cooler, order corrected 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. One employee certificate expired

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and wallet on shelf over prep coolers

Basic - Employee with no hair restraint while engaging in food preparation. Two employees engaged in food prep with no hair restraint

Basic - Equipment in poor repair. Broken cooler handles on cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line, removed Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheesecake, tiramisu and cake packaged onsite and available in grab and go cooler at front counter not properly labeled, inspector discussed options with operator

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in coolers/freezers containing unpackaged food in hallway leading to customer restrooms not secured

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm, corrected to 400 ppm. operator will call tech to adjust system, Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottled water over prep table, moved to front counter

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

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. Pizza on speed rack was not time marked employee determined time and placed mark mozzarella cheese on counter top and butter employee placed a time mark observed the time/temperature control for safety food on four hour time sheet

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Quaternary ammonia above 200-400 pm employe remade to 200 ppm

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings covered with plastic wrap during cooling process Employee removed plastic wrap 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. Cook lasagna reach in cooler across stove top

Basic - Employee eating in a food preparation or other restricted area. Employee chewing food in back kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and drink on shelf above reach in cooler. Employee removed Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked sausage in cooler across from oven. Manager moved raw chicken below. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager placed paper towels at sink. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-03-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn Warning - From follow-up inspection 2023-03-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves next to reach in cooler soiled Gaskets soiled Warning - From follow-up inspection 2023-03-14: Time Extended

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator follows the proper procedures for time as a public health control, does not have a written plan, operator was issues TPHC paperwork.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed

Basic - Equipment in poor repair. Dicer on back wall of kitchen. Blades are starting to break.

Basic - Floor soiled/has accumulation of debris. -Floors under equipment -Ceiling tile damage

Basic - Light shield damaged/in disrepair. In kitchen above reach in coolers

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in coolers in hall between seating area and restroom, where customers have access. Operator will keep them locked.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wood food-contact surface not properly sealed. In dry storage room