PALACE PIZZA BARTOW INC

Basic - Single-service articles improperly stored. Pizza boxes stored on the floor in the dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler. Operator moved raw to lower shelf Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. 3 unsecured tanks by ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in a container of water at 77F. Pasta station.

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 and mark the time. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on the reach in freezer door next to the fryer in the grill. Bottom shelf of the prep table lined with card board on the table acfrom the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham slices 47 F. Stored above the refrigerated lines inside the reach in cooler at the pizza station. Some ham was removed. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Cardboard lining the reach in cooler shelf at the salad station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black backpack and jacket stored on the shelf with buttery flavored oil. The items were removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf above the 3 compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By pizza station. Manager refilled Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed missing grout on flor by ice machine

Basic - Food stored on floor. Observed bucket of garlic knots stored on floor. Manager got bucket off of floor Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers in walk in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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 - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm, and had soap in it. Manager remade bucket and tested at 50ppm Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Back prep area: chicken wings (88F - Cooking). Discussed non continuous cooking. Manager put wings back in oven to finish cooking 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. Displayed pizzas and marinara sauce.manager time marked Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by dough cart. Manager removed Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Degreaser stored by napkins. Manager removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trays of dough. Manager removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand sink next to oven. Employee removed. Discussed proper storage with manager

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler. Manager put one in walk-in cooler Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Manager remade bucket

High Priority - Container of medicine improperly stored. Sleeve of Halls cough drops on cook line. Manager removed Corrected On-Site

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. Pizzas in display case. Manager time marked product Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: house made sauce (124°F - Hot Holding) manager reheated sauce to 187 degrees 15 minutes later Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda nozzles and ice chute at self serve soda station

Basic - Stored food not covered. Case of cannoli shells in dry storage. Manager closed box Corrected On-Site