BLUE SPRING 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. Chlorine O ppm. Operator corrected to 100 ppm. Corrected On-Site

High Priority - Medicine not labeled properly. Advil stored on shelf above pizza station. Operator relocated Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup in walk in cooler. Past 7 days.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon vacuum packaged . Soup .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station sliced cheese stacked on top of each other past fill line. sliced cheese (43F-45F - Cold Holding);less than 4 hours . Operator reduced amount. Corrective Action Taken

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 . Operator placed time, . Corrected On-Site Repeat Violation

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. Provided to operator. Corrected On-Site

Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ceiling/ceiling tile shows damage or is in disrepair by dish machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in vacuum package. Operator instructed to discard.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen preparation table. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on shelf top of pizza station. Operator removed. Corrected On-Site

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

High Priority - Food prepared with soiled equipment/utensil. Hair on mural container of pizza sauce on pizza station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 70F, for 10 minutes on pizza station top. Operator placed in cold holding unit. Corrective Action Taken

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 for pizza, operator placed time. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Ladle placed in kitchen hand wash sink.

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/ Manager arrived. Corrected On-Site Repeat Violation

Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara (50F - Cooling ); placed overnight . Operator instructed to discard Corrective Action Taken Warning - From follow-up inspection 2025-01-13: No food cooling Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler noodles (47F - Cold Holding); placed overnight , operator instructed to discard ; sliced sausage (47F - Cold Holding); raw chicken (47F - Cold Holding); sliced cheese (46F - Cold Holding); deli meat (43F - Cold Holding); cheese cake (45F - Cold Holding); butter (45F - Cold Holding).less than 4 hours . Operator placed ice . Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-01-13: walk in cooler Cooked ham 41F, cheese 38F, cheese 46F, butter 46F,mozzarella 46F, whole cheese 43F ,cheese cake 45F ,tzatziki sauce 40F. Food placed overnight . Ice was on food that was in temperature. Operator to discard food placed overnight, Admin Complaint

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2025-01-13: No wiping bucket set up, Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - sausage, 48F at 10:45 am, cooling since previous day Warning - From follow-up inspection 2024-07-17: Cooked wings 44F , operator placed ice, Sliced sausage 46F, marinara 46F, cooling from overnight, operator instructed to discard. Admin Complaint - From follow-up inspection 2024-09-16: Cooked sausage 46-47F , pasta 45F from overnight . Operator instructed to discard sausages.Operator instructed to place ice. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - meatballs, rolls, in to-go grocery bags Warning - From follow-up inspection 2024-07-17: Time Extended - From follow-up inspection 2024-09-16: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-07-17: Time Extended - From follow-up inspection 2024-09-16: Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-07-17: Time Extended - From follow-up inspection 2024-09-16: Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair, in kitchen area. Warning - From follow-up inspection 2024-07-17: Time Extended - From follow-up inspection 2024-09-16: Time Extended

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 . Corrected On-Site Repeat Violation

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. Corrected On-Site

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. Corrected On-Site

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 - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Operator updated lasagna thawed out 24 hours ago. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle in food preparation area make table Corrected On-Site

Basic - Food Employee at cookline ,with ineffective hair restraint while engaging in food preparation.

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with food debris, Ventilation hood laden with grease

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over broccoli in kitchen reach in cooler. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelving soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Plunger in washware hand sink.

Intermediate - No chlorine or quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Bowl or other container with no handle used to dispense food. -Souflee cup used to dispense feta cheese in kitchen make table unit.

Basic - Food employees with no hair restraint while engaging in food preparation.

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pizza grill vent soiled with dust,

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -food worker slicing lemons with bare hands at wait station. Operator educated. Corrective Action Taken

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. Kitchen Makeline Butter50F placed on top of container with lemons, overnight. Operator instructed to discard. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

Intermediate - No paper towels or mechanical hand drying device provided at washware handwash sink. Corrected On-Site

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 - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease .

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Energy drink in kitchen reach in cooler. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle., kitchen handsink,

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license 4-1-2022. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station table top Ricotta cheese 68F/ 40 minutes. Operator placed in unit.

Intermediate - No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink. Corrected On-Site

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 - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sliced Gyro meat, thawed 24 hours ago.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -In walk in cooler lasagna prepared 3 days ago. Operator updated. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labeled on shelf above slicer.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink.

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in walk in cooler over raw beef. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter glass display Cheesecake 44°F -Cookline On food preparation table, a container of chicken wings (60°F-Cold Holding)/20 minutes ; operator returned to refrigerated unit. Corrective Action Taken Warning

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 . Operator updated and place time. Corrected On-Site Repeat Violation Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Warning

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

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. Warning

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Warning

Basic - Male Employee with ineffective hair restraint while engaging in food preparation. Warning

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.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Make food employee touched chin with gloves and proceeded to handle sliced ham without changing gloves and wash hands .

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 . As per Operator placed 1.5 hours. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

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

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. Tyrone L.

Intermediate - Spray bottle containing toxic substance not labeled. All purpose cleaner in bottle at front counter not labeled. Operator labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License not on site.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood.