BRONX HOUSE 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. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken wings with a preparation date of 02/08. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chicken wings with a preparation date of 02/08. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

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

Basic - Single-service articles improperly stored. -pizza boxes stored on floor in kitchen. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -marinara sauce between 69°f and 76°f in walk in cooler. All containers in cooler overnight. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -marinara sauce between 69°f and 76°f in walk in cooler. All containers in cooler overnight. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - sausage at 47°f in bottom area of reach in cooler. In cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage at 47°f and cream at 45°f in bottom area of reach in cooler. Warning

Basic - Interior of microwave has accumulation of food debris. Warning

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

Basic - Single-service articles improperly stored. -pizza boxes stored on floor. Warning

Basic - Wall soiled with food debris behind cook line. Warning

High Priority - 2 Live, small flying insects in kitchen by slicer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken wings in reach in cooler between 44°f and 45°f. Advised operator to store less portioned wings in container. -shredded cheese at 45°f in pizza prep area. 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. Warning

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. Warning

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/ Warning

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

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chicken wings in reach in cooler. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

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

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

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

Basic - Floor soiled/has accumulation of debris in walk in cooler. Warning

Basic - Food stored on floor, bag of onions on floor in walk in cooler. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit, salad cooler. Warning

Basic - Nonfood-contact surface: -hood filters soiled with dust. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce in 20 gallon container at 50°f in walk in cooler. Cooked and placed in the walk in cooler last night. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Marinara sauce in 20 gallon container at 50°f in walk in cooler. Cooked and placed in the walk in cooler last night. Repeat Violation Admin Complaint

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. Warning

High Priority - Light bulb stored in food preparation area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped ham at 44°f in top area of reach in cooler. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pizza sauce in 20 gallon container at 51°f in walk in cooler. Prepared 2 days prior. Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce in 20 gallon container at 51°f in walk in cooler. Prepared 2 days prior. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza sauce and marinara sauce placed in 20 gallon containers during the cooling process. Warning

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

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/ Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Warning

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic - Reach-in cooler interior has accumulation of soil residues. Warning

Basic - Walk-in cooler shelves with peeling coating. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce in 10 gallon container at 65°f. Cooked and placed in walk in cooler last night. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Marinara sauce in 10 gallon container at 65°f. Cooked and placed in walk in cooler last night. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce in 15 gallon container at 49°f in walk in cooler. Operator prepared sauce and placed in walk in cooler two days ago. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce in 15 gallon container at 49°f in walk in cooler. Operator prepared sauce and placed in walk in cooler two days ago. Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner stored over clean containers. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit, glass door cooler. Warning