LOCAL PIZZA COMPANY

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Purple leopard print drink cut on prep for to go

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Greek yogurt bars on top of pita freezer with tiramisu

Basic - Food stored on floor. Pizza sauce bucket on floor. Employee moved 2nd walk in cooler Corrected On-Site Corrected On-Site

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary sanitizer bucket testing at 0 PPM. Employee replenished quaternary sanitizer bucket and chemical is now testing at 200 PPM. 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. One employee engaging with food or in food preparation hired at the end of December 2024 and are still within their 60 day mark. Operator printed out Employee Health Reporting Agreement form and employee read and sign agreement. Corrected On-Site

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 food training certificate for Diana P. dated 4/24/23 through EnvironHealth Associates, Inc. who is not currently present during the inspection. Inspector discussed with operator employees must receive state approved employee food safety training within 60 days of employment.

High Priority - Pesticide-emitting strip present in food prep area. Over hand sink at front counter

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. Meatloaf in freezer

Basic - Current Hotel and Restaurant license not displayed. Posted during inspection Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in sauerkraut

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Deserts packaged on site and sold in grab and go cooler in dining room not properly labeled

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

Basic - Current Hotel and Restaurant license not displayed. -Licensed displayed expired on 2/1/2024.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2024. Operator paid for license during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 100 PPM. Employee corrected to 200 PPM. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw beef, raw pork, and raw fish stored above ready to eat foods in reach in freezer near oven on kitchen cook line. Employee moved all ready to eat foods above raw meats. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk not date marked inside reach in cooler near three compartment sink. Employee date marked 3/25/24. Corrected On-Site

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. Emailed operator vomiting or diarrheal event form. Operator printed sign and posted it during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook dumped water out of a pot inside hand sink on cook line. Educated employee that hand sinks are to be used for hand washing purpose. Corrective Action Taken

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator Time As A Public Health Control paperwork. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2024

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles touching flour, salt and sugar inside containers under prep table near dough mixer. Employee moved all handles up right off of product. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on dry storage rack near walk in cooler interior soiled with heavy food debris

Basic - No Heimlich maneuver/choking sign posted. Emailed operator Heimlich maneuver/choking sign. Operator printed sign and posted it during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee iced coffee stored inside reach in deli cooler on cook line. Employee segregated drink from foods to be served to the public. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled white powdered substance stored inside container under prep table near dough mixer. Employee labeled container as flour. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (74F - Cold Holding); pesto with garlic (71F - Cold Holding) above cooler on cook line, held less than 4 hrs, moved to cooler Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple documents lost in previous structure fire from May 2023, form emailed to operator Corrective Action Taken

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. Several certificates lost in structure fire in May 2023 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and meatloaf in walk-in cooler, date added Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in salt bin, removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Individually portioned deserts in grab and go cooler. Operator stated he would move cooler to behind counter Corrective Action Taken

High Priority - Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roast beef dated 02/27 should’ve been used or discarded by 03/05 midnight in walk-in cooler. Priority: High Priority

High Priority - Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roast beef dated 02/27 should’ve been used or discarded by 03/05 midnight in walk-in cooler. Priority: High Priority

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - Observed: 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. 3 food handlers missing training Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken noodle soup and lentil soup without thaw dates in Pepsi cooler Priority: Intermediate

Basic - Observed: Food stored on floor. Bucket of feta on floor of walk-in cooler. Bag of bread on floor of walk-in freezer. Operator elevated Corrected On-Site Priority: Basic

Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old food debris by walk-in cooler. Priority: Basic

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup in tall double door reach-in freezer not date marked. Repeat Violation Warning - From follow-up inspection 2022-11-04: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022. Operator renewed license during inspection 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. Feta cheese dated 04/06 in tall double door reach-in cooler next to front middle exit door that should have been used or discarded on 04/12 midnight

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta cheese dated 04/06 in tall double door reach-in cooler next to front middle exit door that should have been used or discarded on 04/12 midnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in cooler across flat top grill: tzaziki sauce 46 degrees F. Operator removed second pan 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 can be determined. Pizza on front line has no time mark. Operator added time marks from 11 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting on reach-in cooler across flat top grill Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna and chicken soup not date marked in reach-in freezer. Operator dated Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked lasagna, lemon chicken soup, and cooked rice not dated with thaw date. Operator dated. Corrected On-Site

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. 1 out of 2 employees

Basic - Food stored on floor. Fry oil on floor next to tall sliding door reach in cooler. Operator elevated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: ricotta sauce 56 °F left out for a bit while making pizzas. Employee placed in reach-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce: marinara sauce 113 °F. Operator began reheating. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers of cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to three compartment sink blocked by trash can. Operator moved trash can. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk-in cooler not date marked from when it was prepared or brought out to thaw from freezer. Spinakopeta in walk-in freezer not date marked. Discussed proper date marking with operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry food storage shelf. Operator segregated Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink of cook line. Per operator it is on shopping list for today. Men's restroom. Operator printed temporary signs and posted. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach-in cooler of cook line. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line.