BACKSTREET PIZZA

High Priority - Raw animal food stored in same container as ready-to-eat food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - mixer head - exterior of pizza oven - white cutting board at pizza station. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - chairs block front bar hand sink. 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. - 8 employees

Intermediate - No soap provided at handwash sink. - hand sink next to 3 compartment sink. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pasta, lasagna made days prior Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. - tank located at front bar. Corrected On-Site

Basic - Equipment in poor repair. -salad station door gasket -door gasket on freezer located next to next to fryers

Basic - Floor tiles missing and/or in disrepair. - kitchen area Repeat Violation

Basic - In-use pizza peel stored on soiled surface between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to walk-in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to 3 compartment sink Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - salad - freezer next to fryers

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting and storing cooked sausage, using bare hands

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -right walk in cooler thermometer -secondary thermometer placed inside unit Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -meat slicer soiled with accumulation of food debris and grease

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand wash sink in restroom at bar

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing blue substance above 3 compartment sink not labeled

Basic - Bowl or other container with no handle used to dispense food. -sauce cup used as scoop in salt and sugar container

Basic - Floor tiles missing and/or in disrepair. -floor tiles throughout establishment cracked and broken

Basic - Food stored on floor. -metal bins of cheese stored on floor in walk in cooler -raw chicken stored on floor in walk in cooler -can of peppers stored on floor behind can rack

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 handle in bread flour container in contact with food

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with accumulation of dust and grease

Basic - Old food stuck to clean dishware/utensils.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -maintenance and cleaning equipment covers soda bag in a box rack

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -accumulation of grease on wall behind prep table next to meat slicer

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Tray of chicken stored above French fries. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled with food debris .

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. Angelo .

Basic - Carbon dioxide/helium tanks not adequately secured, by bar. Corrected On-Site

Basic - Food stored on floor. Containers of sauce on walk in cooler floor. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on cooling unit , on top of walk in cooler.

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 to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board on cook line - bottom surface of cook line cooler

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. - 1 new employee. Operator printed and employee read and signed

Intermediate - No soap provided at handwash sink. - bar area

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - above customer self service counter

Basic - Floor soiled/has accumulation of debris. - around fryers

Basic - Food stored on floor. - pizza sauce on floor in walk in cooler

Basic - No Heimlich maneuver/choking sign posted. - emailed to operator

Basic - No handwashing sign provided at a hand sink used by food employees. - restroom

Basic - Standing water in bottom of reach-in-cooler. - beer cooler

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - next to cook line cooler

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - pizza table Warning - From follow-up inspection 2023-11-21: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -pizza sauce with added ingredients 50f in walk in. Employee states was made yesterday. See stop sale

High Priority - Raw animal food stored next to ready-to-eat food. - raw chicken next to pasta filling. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over frys Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - mop sink area

Intermediate - Food-contact surface soiled with food debris, mold-like substance. - ice chute at soda machine Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pizza by the slice time marked but no written plan. Emailed operator forms.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - door left open

Basic - Bowl or other container with no handle used to dispense food. - plastic cup in bulk salt and sugar

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean silverware on shelf over 3 compartment sink Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. - both bathrooms

Basic - No handwashing sign provided at a hand sink used by food employees. -2 in bar area, -1 in bathroom next to bar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris. - hood filters Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open container in cooler Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -sanitizer bucket >400 ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. Personal deodorant stored on shelf with cooking oil. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Kill zone bug killer stored on shelf with cooking oil. 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. Sliced cheese and sliced ham.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. white cutting board on cooks line and salad station. Electric slicer Mixer head Can opener

Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in Hand sink next to 3 compartment sink

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of pizza make line and salad station.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza boxes stored on floor next to mixer.

Basic - Floor soiled/has accumulation of debris. Throughout the entire kitchen area.

Basic - Food stored on floor. Can goods stored on floor in storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Wall behind all cooking equipment.

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area Mixer head Electric slicer White cutting board on sandwich station.

Intermediate - Handwash sink not accessible for employee use at all times. Front bar hand sink blocked with empty kegs.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No copy of latest inspection report available.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at pizza station.

Basic - Worn, torn and/or soiled floors/carpeting. Floor under all equipment in kitchen area.