GONDOLIER PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta 49f, sliced cheese 48f, cooked rice 47f, sliced gyro 46f, service is being called for line cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cooks line.

Basic - Stored food not covered. Cheesecakes not cover from overhead in walk in cooler. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - - From initial inspection : 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. Front staff. - From follow-up inspection 2024-08-08: Time Extended

High Priority - Dented/rusted cans present. See stop sale. #10 can sliced green olives dented on seam.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Partial used gyro meat found in stand up freezer. Discarded due to freezing used cone and not slicing prior to freezing meat.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta 50f, sliced tomatoes 49f, cut melon 52f, cooked rice 50f, all items in top compartment of reach in cooler on line. All items moved to another unit. Items place in here at 9 am. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Partial used gyro cone found in stand up freezer. Freezing used gyro cones is not allowed due to product not being able to cooler to first parameter due to density of product.

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. Front staff.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 79f, garlic in oil 78f, all items put in reach in cooler. Repeat Violation

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 - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Unable to view manager certificate.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Unable to view employee training certificate.

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. Incorrect date added to frozen lasagna when pulled from freezer. Had employee adjust date. Corrective Action Taken

Basic - Dead roaches on premises. 9 dead cockroaches in back storage area. Area cleaned and sanitized. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. One tiled missing in dish area. Broken tile on cooks line.

Basic - Stored food not covered. Cheesecake and pizza dough in walk in cooler not covered on top shelf.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside walk in cooler and freezer not lock/gate not secure. Repeat Violation

Intermediate - - From initial inspection : 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. No training certificates for staff in front of house. - From follow-up inspection 2022-09-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice scoop holder cracked on bottom. - From follow-up inspection 2022-09-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Soiled floor under scrape part of dish area. - From follow-up inspection 2022-09-23: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cheesecake and pizza dough not covered in walk in cooler. Corrected On-Site - From follow-up inspection 2022-09-23: Pizza dough not covered. Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside coolers and freezer are not locked during hours. Either locks must be used or gate must locked. - From follow-up inspection 2022-09-23: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked mushrooms 98f, cooked peppers 105f, cooked wings 78f, all items put in walk in freezer cooked mushrooms 56f, cooked wings 47f, cooked peppers 67f, all temps taken 15 minutes after put in freezer.

High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans ground tomatoes

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server drop off dirty dishes with no hand wash after.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked eggplant in walk in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 66f, ambient, egg wash 67f, fresh garlic in oil 71f, items put in cooler for quick chill. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 129f, item is being reheated. 203f, now. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked mushrooms 98f, cooked peppers 105f, cooked wings 78f, all items put in walk in freezer cooked mushrooms 56f, cooked wings 47f, cooked peppers 67f, all temps taken 15 minutes after put in freezer.

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. Cooked lasagna and cooked meatballs. No date mark when removed from freezer.

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. No training certificates for staff in front of house.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. 2 #10 dented cans tomatoes not segregated.

Basic - Employee with no hair restraint while engaging in food preparation. One employee in back kitchen.

Basic - Equipment in poor repair. Ice scoop holder cracked on bottom.

Basic - Floor soiled/has accumulation of debris. Soiled floor under scrape part of dish area.

Basic - No handwashing sign provided at a hand sink used by food employees. Second prep area. Repeat Violation

Basic - Stored food not covered. Cheesecake and pizza dough not covered in walk in cooler. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside coolers and freezer are not locked during hours. Either locks must be used or gate must locked.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 76f, item put in reach in cooler. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Could not find training certificates.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Second prep area hand wash sink no sign. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Staff cutting unwashed mushrooms in second prep area.