GOOD FELLAS PIZZA

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Reran 2x and found at 0ppm. Operator called to get serviced and set three compartment sink. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid. Manager labeled. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Ran multiple times. Primed and rechecked. Still reading 0ppm. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (51F - Cold Holding); ham (49F - Cold Holding) Sliced meatballs 49f. Cold holding Items in cooler since 11am. (3 hours ago) Advised to rapid chill. Operator moved to walk in cooler. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Glass cleaner with clean bowls and ketchup next to fryers. Manager removed 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. Tuna salad made 2 days ago. Date was added Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in chicken wings container in make table Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f. Standing water on cooks line Corrected On-Site

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

Basic - Plumbing system in disrepair. Observed hot water tank leaking onto drain boards when dishwasher is going through cycle. Missing cap on hot water heater. Plumber arrived during inspection. Corrective Action Taken

Basic - Single-service articles improperly stored. Pizza boxes on floor in dry storage Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in the walk in cooler. Corrected On-Site Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dish room Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate - Nonfood-grade basting brush used in food. Metal band Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared foods in walk in cooler. Warning

Basic - Bottle drinks stored on floor and bucket of sauce on the floor in the walk in cooler. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in cooler Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cooks Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Food pans Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggplant 54f cooling, diced chicken 54f cold holding , cheese shredded 54f cold holding , beef raw 43f cold holding , shrimp 51f cold holding. Ground beef 50f cold holding , sausage 54f cold holding , spinach 51f cold holding , broccoli 51f cold holding , pasta spaghetti 41f cold holding , linguine pasta 50f cold holding , penne pasta 52f cold holding , soup 56f cold holding , meatballs 54f cold holding , All items were placed in cooler less than a hour advised rapid chill manager placed items in freezer starting to come down Warning

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not in use at this time. Three compartment sink it set up continue to use three compartment sink until proper ppm

Basic - Open dumpster lid. In shared plaza

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

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm filled and refilled 50 ppm Corrected On-Site - From follow-up inspection 2023-06-08: 3 compartment sink 200 ppm quat Dishwasher when I first came in no sanitizer 0 ppm employee changed sanitizer's still reading 0ppm discontinue use and sanitize dishes in three compartment sink Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Added dishwasher next to three compartment sink. Warning - From follow-up inspection 2023-06-08: Called office no plan review started. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-06-08: Manager stated they ordered books have not came in. Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Pizza boxes stored on floor - From follow-up inspection 2023-06-08: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm filled and refilled 50 ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One In dining area

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Added dishwasher next to three compartment sink. Warning

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 - Food stored on floor. Bulk oil Repeat Violation

Basic - Paper towel used as a food-contact surface. On lettuce

Basic - Single-service articles improperly stored. Pizza boxes stored on floor

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table ; steak (50 F - Cold Holding); sausage (50 F - Cold Holding); cut ham (49 F - Cold Holding); meat balls (50 F - Cold Holding); cheese shredded (50 F - Cold Holding); tomatoes (52 F - Cold Holding); ricotta (50 F - Cold Holding); cooked steak crumbles (50 F - Cold Holding) Corrective action was taken on shredded cheese , tomatoes, ricotta and cooked steak crumbles. Corrective Action Taken

Intermediate - Nonfood-grade basting brush used in food. 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.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Equipment in poor repair. Gasket on pizza table .

Basic - Floor soiled/has accumulation of debris. Located in dry storage area. Coke syrup leaking onto floor.

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

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