COMMANDOUGH'S PIZZERIA

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator wiping gloved hands on apron while making sandwiches. Discussed glove changing and hand washing.

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.

Basic - Food stored on floor. Bucket of pickles on the floor in walk in cooler. Operator placed on shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar hand sink. Provided operator with sign, posted. Corrected On-Site

Basic - Stored food not covered. Multiple containers in lower section of salad cooler not covered. Operator placed covers. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach stand up reach in freezer on cook line soiled with food debris.

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

Basic - Food storage container/container lid cracked or broken. Employee removed broken lid in reach in cooler in front of pizza oven. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing toxic chemical stored on shelf with beer pitchers in bar area. Employee moved. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard soiled with old food debris. Operator removed, cleaned, and sanitized. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef-46F cold hold, second temperature at 1:08 43F cooling, ham 55F cold hold, second temperatures 43F cooling.. foods were placed in unit less than 4 hours ago., they were relocated into the walk in cooler for cooling.

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.

High Priority - Toxic substance/chemical improperly stored. Sanitation bucket stored on wire shelf above flour. Operator moved sanitation bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep table Can opener

Basic - Cardboard used to line nonfood-contact shelves. Wire shelf next to fryers holding sauces and spices upper shelf linrd with card board. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack next to fryers on cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler

Basic - Utility lines are unnecessarily exposed. Duct work with an accumulation of dust exposed in food prep area.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Basic - Cardboard used to line nonfood-contact shelves. On sauce condiment shelf. Operator removed cardboard. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease Underneath equipment on cook line.

Basic - Food storage container/container lid cracked or broken. Tomatoes in cracked pan In walk-in cooler. Operator removed tomato and throughout pan. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili made 11-29 in walk in. Stop sale issued, manager voluntarily 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. Chili dated 11-29. Manager voluntarily discard Corrective Action Taken

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. Emailed approved form to operator Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Manager got bucket off of floor Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-16: Emailed handout to operator Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-16: Manager had improper, non-approved form. I emailed the proper form and also advised the safe staff training books has one in it as well. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed the kitchen floor where the equipment is soiled with grease and debris. - From follow-up inspection 2023-08-16: Time Extended

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks stored on the prep table.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up in the stand up freezer in the kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed the lights above the triple sink not shielded or coated from breaking.

Basic - Single-service articles not stored inverted or protected from contamination. Observed the to go containers not stored the correct way.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (46F - Cold Holding); philly steak (45F - Cold Holding); ground sausage (46F - Cold Holding) in the cold table. The table was rearranged and temperatures measure diced tomatoes (43F - Cold Holding); ground sausage (41F - Cold Holding); chopped meatballs (42F - Cold Holding) prior to the end of the inspection. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed the wraps of unfolded pizza boxes stored on the floor of the dry storage area.