PRIMO PIZZA

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. Heavy whipping cream from previous day per operator not dated. Operator dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid substance not labeled. Operator labeled windex. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves has white build up. Reach in cooler gaskets soiled with food debris.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired.

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

Basic - Single-service articles improperly stored. Single service pizza boxes on floor. Moved by manager

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding); cut lettuce (48F - Cold Holding) in top section of flip top reach in cooler on make line, per employee lid has been left open for approximately 2 hours, lid closed. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta (70F,65F - Cooling, after 30 minutes 70F,65F) in closed plastic bags in walk in cooler, per employee pasta was placed in bags less then 1 hour ago, bags opened. Corrective Action Taken

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. 2 food handlers working at establishment for over 1 year do not have proof of training.

Intermediate - No soap provided at handwash sink. At hand wash station at front counter, employee corrected during inspection Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cases of water under front counter, employee corrected during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at front counter. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes stored over cartons of heavy cream, milk, and bags of shredded cheese in walk in cooler.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area ran hand through hair and continued to touch clean equipment without washing hands between tasks

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans and bus tubs then put them up to dry without sanitizing them first.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 cracked raw shell egg in walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with containers of seasoning on rack in back prep area, bottle removed Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash station at front counter, employee corrected during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at front counter.

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, pizza by the slice and butter held on time as public health control with no time marking. Per employee just discarded the time marking ticket and recently made the pizzas. Operator posted new time marking sheet. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining.

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. Previously frozen, cooked on site sausage not properly time tracking the amount of time placed back into refrigeration.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle in the prep area with no product labeling. Operator labeled the chemical spray bottle. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean containers stacked while wet.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Wooden and metal pizza paddles stored on top of the not easily cleanable pizza oven. Operator placed all pizza paddles on removable sheet tray. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelf over the steam table.

Basic - Single-service articles not stored inverted or protected from contamination. Tin carry out containers on storage shelf over the prep station not inverted or covered for protection. Operator inverted the single service containers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean table in the prep area. Operator relocated the wet wiping cloth. 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. In the front line flip top reach in cooler, open container of heavy cream opened on Saturday with no product date marking. Operator placed date marked on the container. Corrected On-Site

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. At time of inspection, no bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at the front bar counter has container of deli paper blocking the hand wash sink. Operator relocated the deli paper to make the hand wash sink available. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink on the main cook line with no soap available at time of inspection. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On the bottom storage shelf in the prep kitchen with no product labeling. Operator labeled the chemical spray bottle. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. On the storage shelf over the mop sink, white chemical spray bottle with no product label. Operator labeled the chemical spray bottle. Corrected On-Site Repeat Violation

Basic - Food stored on floor. By the entrance to the walk in cooler, containers of fryer oil stored in the floor. Operator relocated the fryer oil to the correct storage location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the soda dispenser in the dining room, mold like substance behind the soda nozzles.

Basic - Stored food not covered. In the reach in freezer, containers of eggplant and veal parmesan stored without being covered.

Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the prep table, container of flour stored with no product label. Operator labeled the container of flour. 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 and the time removed from temperature control cannot be determined. Pizzas made 30 mins beef. No time mark. Marked by manger.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at frontline. Label fade. Marked by manger. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self serve ice chute minor black soil residue. Cleaned by manager. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bag stored over restaurant foods in walk in cooler. Moved by manager. Corrected On-Site

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 stored touching sugar in container. Moved by manager Corrected On-Site

Basic - Single-service articles improperly stored. Wrapped pizza boxes on floor by frontline. Moved by manager. Repeat Violation

Basic - Stored food not covered. Chicken in rear reach in freezer not covered.

Basic - Utensils in poor condition. Reach in cooler gasket torn. (Parts on order per manager ).