TOMS PIZZA SHOP LLC

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

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bag used to store tomatoes in TRUE. reach in cooler operator removed l 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. Anchovies opened 2 days ago at pizza station not date marked. Operator updated Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bread crumbs container with Souflee cup at salad station . Operator removed. Corrected On-Site

Basic - Exterior walk -in cooler with rust that has pitted the surface.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station feta cheese (44F - Cold Holding); placed overnight . Operator placed in container, it was on a grater. Corrective Action Taken

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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. Cooked wing 47F, in kitchen reach in cooler, placed overnight. Previously cooked , frozen and then p,aced on cold holding unit to thaw. Operator instructed to discard, Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. -Souflee cup used to dispense Parmesan cheese in walk in cooler. Corrected On-Site

Basic - Food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled with grime.

Basic - Objectionable odors in food storage area and ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table Feta cheese stored on top of container of kitchen make table unit /15 minutes, operator placed inside container Kitchen reach in cooler cooked wings (43-45F - Cold Holding)/15 minutes. Recently returned to unit, Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 44F at pizza station. Less than 1 hour. Operator has ice placed on food. Corrective Action Taken

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom stored over bagged sauerkraut in walk in cooler. Educated operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler wall soiled with debris. -rear food storage area reach in freezer door soiled with debris.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food storage area wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen salad station boiled eggs (49°F - Cold Holding). Operator placed ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine soiled with with mold-like substance. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter employee drink not segregated . Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen makeline unit bottom area cut lettuce (45°F - 50°F Cold Holding)/1 hour. Bowls of lettuce stacked on top of each other. ; shredded cheese (45°F - Cold Holding)/1 Operator reduced amount . Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jennifer D, Nick S,

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.

Intermediate - Walk in coolers shelves rust on food-contact equipment.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system laden with grease.