GINOS BY CHARLY PIZZERIA INC

High Priority - Live, small flying insects found 2 flies near soiled dishes in warewashing area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (59F - Cold Holding); gyro meat (57F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler: ham (59F - Cold Holding); gyro meat (57F - Cold Holding) no temperatures taken today. Both items were in cold holding unit overnight. See stop sale.

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. Pizza by the slice. Operator added time mark. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm. Operator corrected to 50ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with owner and employee.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by fan. Operator removed fan. 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. For one employee Raul. Provided operator with paper Food Employee Reporting Agreement. Raul read and signed agreement at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwash sink in the back kitchen. Operator restocked soap. Corrected On-Site

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 procedure.

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. For employee Raul. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in bucket of sauce. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint. Employee put on hair restraint. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors and walls in kitchen soiled. Floors and ceiling in wall in cooler soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold holding units and shelves soiled with food debris. Discussed with owner. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 slices of pizza held on time not time stamped. Unable to determine the time the pizza was placed on time as a public health control.

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. Lasagna

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored on prep table next to bottle of oil. Operator moved chemical Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Floor mixer Interior used for rolls Repeat Violation

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. Lasagna cooked, frozen and thawing no date mark. Operator was able to determine the prep date and dated accordingly 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. Raul Cordes

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

Basic - Floor soiled/has accumulation of debris. Under and behind equipment

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass front refrigerator Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food container holding flour has a build up of dried food debris. Warning - From follow-up inspection 2024-02-12: Time Extended

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Oper corrected. Sanitizer Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Gallon container in hand wash sink toward the rear of the kitchen. Operator moved container Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in rear of building. Operator discarded paint

Basic - Floor soiled/has accumulation of debris. Cook line, prep and storage area.

Basic - Food stored on floor. Oil stored on the floor discussed the importance of storing food a minimum of 6inches off the floor.

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. Operator was able to determine the time the pizza was put on time and marked it accordingly Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical on prep table near clean equipment. Operator moved spray bottle to appropriate area for storage Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Shakers not labeled with spice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 49F cold hold, operator placed in walk in , ricotta cheese 53F cold hold container placed in a pan. Operator placed cheese directly in the pan that sits in make table Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored on prep table, operator moved sanitizer Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by ladder. Operator moved ladder Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in rear of kitchen no paper towels. Discussed the importance of keeping paper towels stocked at all hand wash sinks

Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint. Discussed the import of wearing a hair restraint when involved in food prep.

Basic - Floor soiled/has accumulation of debris. Cooking, prepping and storage area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Lights not functioning properly in dry storage area