BLAZE PIZZA #1334

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (55F - Cold Holding); feta cheese (50F); diced ham (52F - Cold Holding); grilled chicken (52F - Cold Holding); meat ball (61F - Cold Holding); pizza sauce (52F - Cold Holding); mozzarella cheese (52F - Cold Holding) in front counter. Operator stated that reach in cooler is not working properly and working order submitted, All items brought on counter 10:30 am and only 1.5 hours, operator removed them to walk in freezer to cool down quickly. Operator switched it to time as public hearth control 4 hours plan , procedure was filled out during the inspection.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation. Manager asked him to put beard guard on

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (49F - Cold Holding); blue cheese (48F - Cold Holding); cooked garlic (50F - Cold Holding); meat ball (48F - Cold Holding); sausage (49F - Cold Holding);feta cheese (49F - Cold Holding).; Parmesan cheese (50F - Cold Holding). Operator stated that everything from last night and they tooled the temperature 10:25am today. Operator discarded them all voluntarily. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep counter in front line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles interior soiled and black mold like substance buildup

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees no beard guard while engaged food preparation, manager asked them to put beard guard on. Corrected On-Site

Basic - Floor soiled/has accumulation of debris entire kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled and grease buildup in pizza prep area

Basic - Standing water in bottom of reach-in-cooler in front line

Intermediate - No soap provided at handwash sink. In dough prep station

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies of Hospitality Resource Supply Certificates for all team members Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. Only copy expired 2-1-2024 on computer and not posted

Basic - Observed very slow draining water in handwash sink by three compartment sink. Manager cleared hand sink Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee training certs are photocopied. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda machine in dining room area ice chute is soiled with black substance.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching shredded cheese in reach-in cooler at front counter. Operator removed spoon. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers doors at front counter.

Basic - Reach-in cooler at front counter interior/shelves have accumulation of soil residues.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 10ppm. Operator discarded and refilled quaternary sanitizer bucket. Rechecked reading 150ppm. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies of food safety training

Basic - Current Hotel and Restaurant license not displayed. Current copy posted expired 2-1-2024

Basic - No Heimlich maneuver/choking sign posted.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler broccoli 47 f employee place in freezer. Cold holding reach in cooler on line cold holding cut ham 46 f employee placed in freezer. 2nd temp both time/temperature control for safety food to 43. F Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Onions in bag over mozzarella box in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Observed box containing new equipment stored in front of handwash sink to the left of the stand mixer. Operator moved box that was on rolling cart to make handwash sink accessible. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by trash can in back of kitchen same wall as 3 compartment sink, was destroyed area cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items out of temp where rotated with same items in walk in cooler Cooler on back of front line next to pizza oven and prep table Chicken cooked (44F - Cold Holding); re temp 43 Mozzarella (45F - Cold Holding); re temp 43f Sausage (45F - Cold Holding); re temp 43f Chicken (44F - Cold Holding) 43f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Pizza dough boxes blocking sink in dough area, dough boxes where moved and no longer obstructing the hand wash sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.

Basic - Floor soiled/has accumulation of debris. Floor drain in seating area, under soda machine very heavily soiled.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Wendy Contreras.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dough cart, moved cart to other area Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment throughout kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.