PIEHOLE WOOD FIRED 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 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fresh mozzarella, raw breaded chicken over cooked onions Employee moved Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On prep table, employee moved Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Hand Sink in bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan needs to be dusted

Basic - Single-service articles improperly stored. Pizza boxes on floor, employee moved 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. 0ppm reran machine 100ppm Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Drink line draining in to hand sink in bar area

Intermediate - Handwash sink not accessible for employee use at all times. Soda hose going directly over hand sink

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

Basic - In-use tongs stored on equipment door handle between uses. 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. Acknowledge kitchen 0 ppm replaced chemical and reran 100ppm. Bar dish machine 0ppm primed machine and now 100ppm Corrected On-Site

High Priority - Live, small flying insects found 2 flys in bar area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 67f-101f hot holding was put out less than 30 mins ago 3:05, clarified butter 139f hot holding, reheated butter 171f reheat Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stainless cleaner stored by pots and plates

Intermediate - Handwash sink used for purposes other than handwashing. Dough hook in sink Corrected On-Site

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 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.

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.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Soda gun has no holder at bar area.

Basic - Food stored on floor. Bag in a box soda

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