900 DEGREES NEW YORK PIZZA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes (45F - Cold Holding at 3:30) manager discarded due to temperatures not being taken this morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding at 3:30) manager discarded due to temperatures not being taken this morning.

Basic - Hood filter missing from automatic fire suppression/exhaust system above stove next to pizza oven

Basic - Light shield damaged/in disrepair. Central light shield damaged in back kitchen prep area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Manager moved sauce to smaller portioned pans and placed in reach in.Corrective Action Taken Corrective Action Taken

High Priority - Live, small flying insects found 1 live fly in dining room not landing on food or food contact surfaces.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meat sauce ambient cooling in large pot behind front counter. Inspector discussed separating into smaller portions and cooling under refrigeration in order to meet cooling parameters. Inspector emailed proper cooling techniques.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food build up on mixer head where blade connects on dough mixer in rear prep area. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator holding pizzas on time with time logs. Emailed TPHC form to operator and explained. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on ice shield in ice machine in kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket right side up on top of ice machine in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelves above prep table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing gold bracelet.

Basic - Employee with no hair restraint while engaging in food preparation. Manager and employee on front line. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets with food debris on reach in coolers on front line across from oven.

Basic - Floor soiled/has accumulation of debris. Grease and food debris accumulated on floor behind fryer.

Basic - In-use tongs stored on oven door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in microwave next to handwash sink at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees by 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers behind front counter have built up food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Lids and containers stored right side up on front line above reach in. Manager stored correctly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area by pizza oven has built up dust debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen on prep table in corner.

Intermediate - Handwash sink not accessible for employee use at all times. Observed spoon stored in hand sink on cookline Observed push cart blocking hand sink in dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above prep table at pizza make station

Basic - Food not stored at least 6 inches off of the floor. Observed 6 containers of oil stored on floor in door way

Basic - In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs stored on oven handles

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris behind pizza oven Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on the white cutting board. - From follow-up inspection 2023-08-04: Observed cutting board with grooves. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed the floor behind the pizza oven with debris and grease. - From follow-up inspection 2023-08-04: Observed the floor with debris and grease Time Extended

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. Pizzas not time mark. Employee time marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled. Interior of coolers by pizza counter soiled. Area behind soda nozzles soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink had spatula inside. Inspector removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bathroom. Employee replaced paper towels. 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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table. Employee removed cup. Corrected On-Site

Basic - Floor soiled/has accumulation of debris behind kitchen equipment and hood filters soiled.

Basic - Food stored on floor. Oil on floor.

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

Basic - Standing water in bottom of wine reach-in-cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meat sauce labeled 08/19. See stop sale. Manager discarded. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meat sauce 08/19/2022. Manager discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of pizza make station cooler soiled. Microwave interior soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas on time control and all time marked. No written plan available. Repeat Violation

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not turn on at hand sink in back kitchen. Manager turned hot water on , 100F. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza paddles on floor by pizza oven. Manager moved off floor and put in triple sink to wash/sanitize. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable at cooler opposite of stove.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and bags on dry storage shelves next to/over canned goods and single service. Manager removed all employee items. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor drain soiled by hand sink in back kitchen.

Basic - Food stored on floor. Bulk bin of flour on floor. Manager moved off floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bulk bins of salt and sugar soiled. Exterior of stove top soiled.

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At sink by triple sink. Warning - From follow-up inspection 2022-03-29: Time Extended