CAPRI PIZZA & MORE

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bread stored in shopping bags. Operator removed bread from bags. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop bulk chicken base. Operator removed cup. Corrected On-Site

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

Basic - Food stored on floor. Chicken base bucket on floor in walk in cooler. Operator placed on shelf. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Bags of Bread in grocery bags in freezer. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta noodles in stand up reach in freezer in front of walk in cooler prepared on 10-22-25 not marked.

Basic - Cutting board has cut marks and is no longer cleanable. On reach in cooler on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table in front of walk pizza oven. Corrected On-Site

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

Basic - Food storage container/container lid cracked or broken. Employee removed cracked lid from over lettuce in reach in cooler on cook line. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed drink from walk in cooler. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 6lb can of jalapeños are dented at seam on shelf in dry-storage area. 7lb can of ketchup is dented at seam on shelf in dry-storage area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand touching cut lettuce, sliced tomatoes, and sliced bell pepper without gloves or an approved AOP. Items were not being heat treated to a minimum internal temperature of 145f. Operator discarded items. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with bread in walk-in freezer.

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 control cannot be determined. No time mark for pizzas stored at front counter. Operator time marked pizzas. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal container stored inside bowl of hand wash sink in warewashing area. Repeat Violation

Intermediate - No soap provided at handwash sink in warewashing area. Operator provided soap. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, cooked lasagna time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Repeat Violation

Basic - Food stored on floor. Two five gallon containers of raw ground beef stored on floor in walk-in cooler. Operator removed items from floor. Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade pizza sauce (66F - Cold Holding), held less than 4 hours, moved to cooler, discussed adding to time as a public health control 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 and the time removed from temperature control cannot be determined. See stop sale. Some pizzas at front counter with no time mark, time sheet updated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on self service soda machine soiled.

Intermediate - No soap provided at handwash sink. Rear of kitchen, replaced Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in freezer not dated

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee hired over 60 days with no proof of training

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Food stored on floor. Boxes of Sausage and bread on floor in walk in freezer, moved to shelf Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over chicken base in walk-in cooler, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (67F - Cold Holding) at front counter, recommended item be added to time as a public health control

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 control cannot be determined. Pizza at front counter

Intermediate - Handwash sink not accessible for employee use at all times. Metal pot in hand sink at rear of kitchen, removed Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in freezer not dated

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in seasoning bins

Basic - Food stored on floor. Bread crumbs on floor in dry storage, boxes of beef on floor in freezer, all relocated Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 200 ppm, corrected to 100 ppm Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at self serve soda machine

Basic - Equipment in poor repair. Gasket torn on 2 door cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pizza sauce with no label on the sauce.

Basic - Food stored on floor. Observed onions stored on the floor.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting boards with excessive grooves on the cutting boards. Warning - From follow-up inspection 2022-10-11: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Blackened gummy buildup on the blade of the can opener.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees lack food handler training.

Basic - Equipment in poor repair. Observed the lid liner loose in the back refrigerated make table