JOEY BROOKLYN'S FAMOUS PIZZA KITCHEN

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on reach in deli cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed out Time as a Public Health Control written procedures for pizza slices. Manager filled it out during the inspection. Corrected On-Site 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. Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Events form. 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. Emailed operator Time as Public Health Control Written Procedures for Pizza Slices. Corrective Action Taken

Basic - Clean utensils stored between equipment and wall. Scrapper stored behind knife strip on wall across from three compartment sink. Items moved. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator borrowed correct bleach from adjoining restaurant until supply run later in the afternoon. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer behind front counter.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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/

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages and in double door reach in cooler. Manager removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at 0 ppm chlorine. Manager corrected to 100 ppm chlorine. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food preparation with no beard guard. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. 1 fly killed, removed and area was sanitized.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2023.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler nearest the pizza oven: shredded mozzarella (52F - Cold Holding); cooked sausage (52F - Cold Holding) Manager relocated items to freezer. Corrective Action Taken

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 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.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food preparation with no beard guard.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler above food to be served to the public.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb by three-compartment sink does not have a vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by steam table has food debris buildup.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food prep with no hair restraint or beard guard. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris buildup on gaskets of reach in coolers.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Upright reach in cooler outside back door does not have a lock or secured door.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area across from upright reach in cooler not landing on food or food contact surfaces.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright reach in cooler across from prep line: Temperatures taken at 1:15 pm cooked meatballs (51F - Cold Holding) ham (50F - Cold Holding) ricotta cheese (51F - Cold Holding) Manager located items to another reach in cooler underneath point of sale system, temperatures taken again at 2:20 pm Cooked meatballs 44 F Ham 43 F Ricotta cheese 43 F In reach in cooler outside back door: mozzarella cheese (50F - Cold Holding) Manager rearranged items reach in cooler to provide better air flow Mozzarella cheese 43 F at 2:00 pm Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to three-compartment sink in rear of kitchen had dough trays blocking the sink. Manager relocated dough trays away from hand wash sink. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Single-service articles not stored inverted or protected from contamination. Paper plates used for pizza slices across from pizza oven not inverted for protection. Manager inverted paper plates. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gasket closest to chest freezer. Employee ordered gaskets for all coolers. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) employee changed to Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site