GOTHAM CITY PIZZA

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line under cooler across from pizza oven

High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. -warewashing, handling soiled dishes in cleaning basin of 3 compartment sink prior to touching/sorting clean pans/equipment from dish machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza sauce, water added 58-62F out on table next to cut station. Advised to use time as a public health control for 4 hour maximum and discard afterwards if leaving out for continued use. Manager added time stamp for 4 hour maximum use based on when product was removed from refrigerator Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese pizza(no time marking if TPHC) 72-78F. Placed on top of pizza boxes next to oven less than 2 hours, time placed on pizza Corrective Action Taken

High Priority - Toxic substances/chemicals improperly stored on top of ice machine in back. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in ware washing area used to store some used dishes/utensils 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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some minor substance on sidewalls/interior of ice machine in back

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense food from bulk containers

Basic - Clean bowls,plates not stored inverted or in a protected manner. -top shelf used to store plates not inverted

Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom left side of back door/seal

Basic - Food not stored at least 6 inches off of the floor. -fryer oil on floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to reach in freezer at end of cookline

Basic - Wiping cloth sanitizing solution stored on the floor. -under hand sink on cook line Corrected On-Site

Basic - pizza peel stored on soiled surface between uses. -top of oven

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on flat top

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some minor black substance inside crevices of splash guard

Basic - Exterior door has a gap at the bottom threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. -areas in back, near corners of floor/wall/baseboards/grout

Basic - Food not stored at least 6 inches off of the floor. -bag of sugar in back

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

Portable fire extinguisher gauge in red zone. For reporting purposes only. -on wall near back door