BIG APPLE PIZZA

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

Basic - Single-service articles improperly stored. Pizza boxes Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and lasagna in small 2 door reach in cooler. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 1 tank in storage room. Corrected On-Site

Basic - Food stored on floor. Pasta sauce in red plastic containers in walk in cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink. Front counter.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet cloth on salad station. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under prep sink in kitchen.

Basic - Food stored on floor. One bag of onions and plastic container of pizza sauce. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Deli case cooler has build up on the gaskets and in door track. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of small reach in cooler. Bottom deli cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of peppers over prepared foods and pizza dough .

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler handles and reach in freezer.

Basic - Floors not to be easily cleanable. Walk in cooler floor dirty.

Basic - Food stored on floor. Pans of pizza dough in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Deli case cooler has bulld up on gaskets and bottom.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine are soiled. Operator cleaned Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 2oz plastic soufflé cup used as scoop in spices. Operator discarded Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior lower level of pizza make line is soiled. Walk in cooler shelves are soiled

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled as flour Corrected On-Site

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

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

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

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

Basic - Equipment in poor repair. Gasket in stand up freezer broken

Basic - Food stored on floor. Meat stored on floor in walk in cooler Corrected On-Site

Basic - Light not functioning. Light burned out under hood vent

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

Basic - Single-service articles not stored inverted or protected from contamination. Corrected Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at pot sink

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ); marinara sauce (51°-54°F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked meatballs marinara sauce (51°-54°F - Cold Holding) Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room

Basic - Food storage container/container lid cracked or broken.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mariana made yesterday 55-58f

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mariana made yesterday 55-58f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mariana made yesterday 55-58f

Intermediate - Handwash sink used for purposes other than handwashing. Front by cashier Corrected On-Site

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza line

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. Was just made with in 40 minutes. Marked time Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.