VINOS PIZZA AT FRUIT COVE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of unwashed produce in standing reach in cooler in prep area, eggs moved. Corrected On-Site Repeat Violation Admin Complaint

Basic - Garbage on the ground and/or pad around dumpster. Build up of trash and empty pizza sauce cans in front of dumpster enclosure. Repeat Violation

Basic - Grease receptacle lid open, broken, or missing. Open lid, operator closed. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle appears to be on bare ground. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator is using disinfectant instead of any sanitizer in all sanitation buckets with wet cloths inside both buckets.

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 on cook line mixing shredded mozzarella cheese with bare hands that was not immediately heated to 145F.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packages of raw shrimp, removed from original container, stored over bags of pepperoni in reach in freezer chest near entrance to kitchen. Also raw chicken stored over container of lettuce in bottom of reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (61F - Cold Holding) sitting out next to pizza oven on cook line, per employee garlic has been out less then 1 hour, garlic placed back in reach in cooler Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked spaghetti (77F - Cooling, after 45 minutes 76F) in individual plastic bags stacked on top of each other in large metal container in reach in cooler in back of kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on small reach in cooler under service window on cook line. Underside of large mixer in back prep area.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee hired 4 months ago and one hired over 3 years ago do not have any proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of baked ziti and lasagne in reach in cooler in back prep area that have been made two days prior per employee.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with dirty dishes in far left compartment, soapy water in the middle compartment, and sanitizer solution in the far right compartment.

Basic - Floor soiled/has accumulation of debris. Under standing reach in cooler in back of kitchen by large rack. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Around enclosure of dumpster and discarded boxes by back door to kitchen.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Receptacle appears to be on bare ground.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of plastic bin and yellow lid in bottom of reach in cooler under service on cook line. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with various seasonings on rack in prep area, bottle removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid on rack in prep area, manager labeled. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both doors to men's and women's bathroom do not close all the way by themselves.

Basic - Floor soiled/has accumulation of debris. Under pizza oven on cook line. Under prep table in back of kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board stored on the main prep table has food residue staining build up.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection only a chlorine test kit available to test the quaternary three compartment sink and sanitizer solution buckets. Operator states has a test kit on order. 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. At time of inspection no proof of time as public health control written plan. Inspector provided time as public health control written procedures. Corrective Action Taken

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. Establishment not date marking chicken and lasagna previously cooked and frozen is stored under refrigeration once removed from the freezer.

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. At time of inspection only one food handler training certificate available in the establishment. Repeat Violation Admin Complaint

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead roaches observed in glue trap under the hand wash sink opposite the cash register area. Operator swept and discarded the glue trap. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves used to store 2 liter bottles of soda.

Basic - Equipment in poor repair. Standup reach in cooler in the prep area has a torn cooler door gasket. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of debris and residue on the floors in the back storage and prep area under equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over the pizza oven has build up of dust. Standup reach in cooler has mold like substance build up where the door gaskets meet the cooler.

Basic - Old food stuck to clean dishware/utensils. Knife stored on magnetic strip in the main cook line has old food debris in the blade. Operator removed the knife to the dishwashing area to be cleaned. Multiple clean containers under the prep table and on the storage shelf over the three compartment sink with old food debris or soiled staining residue on the exterior of the containers. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on flip top reach in cooler cutting board on the main cook line. Employee relocated the wet wiping cloth. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt and sugar stored on the back prep table missing product labeling. Operator labeled the bulk containers. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw frozen plastic wrapped chicken stored in a plastic container of raw frozen ravioli. Operator relocated the chicken to the correct storage shelf. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer solution bucket stored on table in the waitstation area maxes out color on color concentration test kit. Operator adjusted sanitizer levels in the solution bucket. 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. At time of inspection no written plan for time as public health control available for holding pizza on time. Inspector provided new plan. Corrective Action Taken

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. At time of inspection two employees currently working with no employee food handler training certificates available.

Basic - Bowl or other container with no handle used to dispense food. In bulk container of flour in the prep area, glass bowl used as a scoop with no handle.

Basic - Cardboard used to line food-contact shelves. Two door reach in cooler behind the front counter has cardboard lining the bottom shelf under container of chicken wings.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table next to the steam table on the main prep line. Operator relocated the employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on slicer in the back prep area. Employee jacket stored on top of packages of flour.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Pizza oven on main cook line has missing front panel on side closest to the window with exposed insulation. Repeat Violation

Basic - Food stored on floor. In the back prep area, containers of fryer oil and soda syrup boxes stored on the floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Two door reach in cooler behind the front counter has standing water at the base of the cooler.

Basic - Utensils in poor condition. Wooden pizza paddle hanging by the front window and the flip top reach in cooler has chipped edge at tip of the pizza paddle.

Basic - Wet mop not stored in a manner to allow the mop to dry. In the prep area opposite the two door reach in cooler, wet mop heads stored on the floor. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table next to the slicer.

High Priority - Raw animal food stored over or with unwashed produce. In the reach in cooler in the prep area used to store and chill clean glasses, on the bottom shelf raw shell eggs stored over a bag of carrots. Operator relocated the carrots and raw shell eggs to the proper storage levels. 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. At time of inspection, cheese pizza stored on the shelf over the flip top reach in cooler on the main cook line opposite the pizza oven, with no time marking available, operator states pizza was placed on time at 11:18am when they received the first order, operator placed a time mark label on the wall over the cheese pizza. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At time of inspection in the back prep room, chemical spray bottle stored on prep table with open wine bottles and package of water bottles. Operator relocated the chemical spray bottle to the bottom shelf of the prep table. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler opposite the pizza oven on the main cook line has build up of food debris in the corners of the flip top door when the door is open. Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection, only a chlorine sanitizer test kit available. Establishment uses quaternary for three compartment and and sanitizer solution buckets.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the flip top reach in cooler opposite the pizza oven, employee bananas stored on shelf over container of garlic in oil. Operator removed the bananas from the reach in cooler. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line at the pass through window has a broken cooler door not secured to the top of the reach in cooler when opened. Repeat Violation

Basic - Food stored on floor. In the dry storage hallway off the main prep area, container of ranch dressing stored on the floor. Operator relocated the containers of ranch dressing to the proper storage location. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean pizza paddle stored on top of the pizza oven between uses, pizza oven top has build up of dust.

Basic - In-use wet wiping cloth/towel used under cutting board. At time of inspection, wiping cloth stored under in use cutting board on the main prep table in the back prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line, build up of dust on the hood filters over the pizza oven.

Basic - Wet mop not stored in a manner to allow the mop to dry. In the dry storage hallway in front of the two door reach in cooler, wet mop stored with the mop head on the floor. Operator hung the mop to dry. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container of powdered sugar stored on the bottom shelf of the prep table next to the fryers with no product labeling. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Inadequate self closing mechanism on rest room doors.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. Corrected On-Site