VINNIE'S PIZZA

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restrooms

Basic - Carbon dioxide/helium tanks not adequately secured. - tanks in dry storage area. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plates stored on front counter. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. - white cutting boards in kitchen area.

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

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

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

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on front counter Operator flipped Corrected On-Site

Basic - Drain cover(s) missing. Front counter by hand wash sink Operator covered Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee making pizza

Basic - Objectionable odors in bathroom or other areas of the establishment. By 3 compartment sink

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 to operator and he print it and start sign while conducting my inspection. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Make table back of the house.

Basic - Equipment in poor repair. Top of make table door .

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

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

Intermediate - Food-contact surface soiled with food debris. - pizza station cutting board stained

Basic - Bowl or other container with no handle used to dispense food. - metal bowl, no handle used to scoop bulk flour

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line stained Warning - From follow-up inspection 2024-05-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling vents and ceiling throughout kitchen dusty Warning - From follow-up inspection 2024-05-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Gasket soiled on three door cooler Warning - From follow-up inspection 2024-05-13: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - no test kit for Dimethyl Benzyl Ammonium Chloride Dihydrate. Unable to verify sanitizing solution levels. Operator will setup triple sink using chlorine. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers

Basic - Carbon dioxide tanks not adequately secured. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket soiled at three door cooler

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. - containers labeled Home Depot holding sauces Warning - From follow-up inspection 2023-04-27: Time Extended

Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface - light buildup on baffle and around door Warning - From follow-up inspection 2023-04-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Warning - From follow-up inspection 2023-04-27: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (51F - Cold Holding); meatball (55F- cold Holding) Operator placed items less amount in ice bath for quick chill.

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. Cooked pizza on front counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer White cutting board in back kitchen area. Mixer head

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked with speed cart. Pan stored in Hand next to 3 compartment sink.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3 compartment sink.

Intermediate - No soap provided at handwash sink. Hand sink at front counter. Hand sink next to 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pre package lasagna prepared prior day stored in walk-in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack.

Basic - Clean utensils stored between equipment and wall. Spatulas stored between the pizza ovens

Basic - Food stored on floor. Cooking oil stored on floor in dry storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in dry storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooling units in kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooling units in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); cooked chicken wing (48F - Cold Holding); raw chicken parm (49F - Cold Holding). Per operator food items out 1.5 hours. Operator placed Iced bag on top of food items. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach hanging on the hand sink on front line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head White cutting boards on cooks line. Electric slicer

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter block by speed rack

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to ovens in kitchen area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located in dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open

Basic - Food stored on floor. Cooking oil stored on floor in dry storage area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Drink station in service area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. All cooling units in kitchen area.