ZERILLOS PIZZA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. garlic and oil (70F - Cold Holding) sitting on counter since 12pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (50F - Cold Holding) in reach in cooler by pizza oven. Operator states it was sitting on the counter for 1.5 hours. Sauce is now in reach in cooler. garlic and oil (70F - Cold Holding) sitting on counter since 12pm. See stop sale. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 500ppm quaternary. Strip turned blue. Operator refilled bucket and corrected to 200ppm. Corrected On-Site 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. Jennifer and Zeriah have been employed for longer than 60 days and no not have proof of training.

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. For Jennifer, Zeriah, and Roberto. Roberto read and signed reporting agreement at the time of inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken prepared on 12/23/24 with no date mark. Operator added date to container of chicken. Milk opened on 12/23/24 with no date mark. Operator added date to milk. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on cooler on cookline. Operator removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket at prep table above 400ppm. Strip turned blue. Operator corrected to 200ppm 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. Provided operator with paper form HR 5030-104 Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty today is Jason

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dishmachine. No quaternary test kit for triple sink/sanitizer buckets

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. Provided operator with paper form HR 5030-039. Operator is to discuss with staff and have them sign form. Operator had 2 of 6 employees sign. 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. Time as a public health control being used properly for pizza in window, but operator does not have written procedure. Emailed operator form HR 5022-090.

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. Only the owner, Jason, is the only employee with food handler training

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to microwave and above cooler. Operator relocated beverage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Operator placed sign on sink in bar area Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on prep table. Bucket stored on shelf next to go boxes. Operator relocated buckets. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions above butter. Operator relocated onions Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in bar area did not turn color. Operator corrected to 200ppm