PIERRE'S EATERY

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 7 flying insects in dishwashing area near ice machine - 3 flying insects in front counter area - 4 flying insect at cook line - 18 flying insects in back storage and mop sink areas Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. - 1 live roach on prep table in back kitchen -1 live roach on wall at shelving unit behind prep table Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - ricotta cheese at 59 F - operator discarded cheese Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit when checked in

Basic - Ceiling tile missing above walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dead roaches on premises. - 1 dead roach on wall at shelving bracket in back kitchen area Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- in front counter area - on reach in cooler - operator discarded drink Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation at front counter

Basic - Floor drains soiled/has accumulation of debris.

Basic - No copy of latest inspection report available.

Basic - Single-service articles not stored inverted or protected from contamination. - to- go aluminum food containers not inverted on top shelf in back kitchen area Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink in dish washing area

Basic - Water leaking from below soda dispenser at front counter area - operator placed hose into bucket and scheduled service this day

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (51F - Cold Holding); cut tomatoes (55F - Cold Holding on ice at front counter area- manager placed food on time as a public health control and time marked food 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 - for pizza slices at front counter made at 11:00 am - manager discarded pizza at 3:00 pm and time marked pizza made at 2:00 pm Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

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. - on a warning from previous inspection with callback date assigned

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete document - manager completed time as a public health control written procedure Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. - four dead roaches on floor in corner near ice machine - manger cleaned floor Corrected On-Site

Basic - Plumbing system in disrepair. Leaky pipe under triple sink - catch pan in place

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

Basic - Reach-in cooler shelves with rust that has pitted the surface in front counter

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-03-11: Time Extended

Intermediate - - From initial inspection : Intermediate - written procedures available for use of time as a public health control to hold time/temperature control for safety food.incomplete - page one only - From follow-up inspection 2022-03-11: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-03-11: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle at triple sink and under prep sink at cook line - From follow-up inspection 2022-03-11: Time Extended

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (45F - Cold Holding); cooked sausage (51F - Cold Holding); cooked broccoli (48F - Cold Holding)in cooler next to pizza oven - manager put food on ice Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes in hand wash sink in front counter area - discussed with manager the use of the hand wash sink is for washing hands only

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen area Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 84F hot water in women's restroom at food court area

Intermediate - written procedures available for use of time as a public health control to hold time/temperature control for safety food.incomplete - page one only

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use ladle stored on equipment door handle between uses on oven handle Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle at triple sink and under prep sink at cook line