LOST PIZZA COMPANY

Basic - Cloth used as a food-contact surface under spatula and under pan with butter brushes.

Basic - Soiled dry wiping cloth in use and stored on food contact surface next to steam well of Alfredo sauce and sauce bottles. Repeat Violation

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/.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Large pot of tamales for employee stored on shelf in walk in cooler and plastic container of tamales for employee stored in reach in cooler next to chicken wings. Provided discussion on employee food preparation and storage of employee food with kitchen staff. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while preparing food. Employee removed watch. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees near prep sink and walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to right of expo. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf in front of sauce bottles across from fryers. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife and spatula at make bar stored between cutting board and cloth under top cutting board. Repeat Violation

Basic - In-use wiping cloth/towel used under cutting board. Repeat Violation

Basic - Soiled dry wiping cloth in use under pans near pizza boxes to left of expo .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink.

Basic - Cloth used as a food-contact surface under pan with butter brushes near expo. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee drinking while wearing gloves near expo at prep table.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife/spatula stored between make table cutting board and cloth. Repeat Violation

Basic - In-use wiping cloth/towel used in between make table cutting board and another cutting board.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- marinara (12:30-4:30), shredded cheese (11:00-3:00), garlic butter (11:00-3:00), butter (11:00-3:00). Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on drink dispenser in dining room soiled. Repeat Violation

Basic - Cloth used as a food-contact surface under butter and garlic butter at expo. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tamales stored in reach in cooler, fried fish stored in walk in cooler, cookies stored on dish shelf, pie stored on food prep table and rice cooking on stove not identified or segregated from food to be served to the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cookies stored on dish shelf near ware washing area. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee engaged in food preparation wearing a bracelet.

Basic - Food stored on floor. Jugs of oil stored on floor in between hand sink and floor dough mixer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife and spatula stored in between make board cutting board and cloth under a cutting board. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with Health reporting requirements and form.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer feet soiled with build up of food debris. Can opener blade soiled. Repeat Violation

Intermediate - No soap provided at handwash sink at front counter bar. Repeat Violation

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

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

Basic - Cloth used as a food-contact surface. Cloth used under cutting board and over spatula and knife stored on make table. Repeat Violation

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

Basic - Food stored on floor. Jugs of oil stored on floor next to dough mixer and hand wash sink. Case of lettuce stored on floor in walk-in cooler. Case of tomato purée stored on floor on cook line.

Basic - Ice scoop handle in contact with ice at front counter bar. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula and knife stored between make table and cutting board. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Intermediate - Handwash sink not accessible for employee use at all times. Sink in back room near walk in cooler blocked with trash can. Manager removed trash can from sink area. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sink used to store cup soaking gadgets at bar. Manager removed cup from hand sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink at bar. Repeat Violation

Basic - Cloth used as a food-contact surface at bar area under ice scoops and at expo under brushes. Manager removed cloths from food contact surfaces. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on shelf next to portion cups. Manager removed portion cups and stored them on a higher shelf. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Repeat Violation

Basic - Soiled dry wiping cloth in use at expo on prep table. Employee removed cloth from tub,e and placed in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar ambient 40F. Make bar- sausage 48F, ham slice 56F, chicken 57F ( less than 3 hours per cook). Manager had employee place all items in make bar on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board not in use soiled.

Intermediate - Handwash sink not accessible for employee use at all times.near prep sink, blocked with multiple jugs of oil.

Intermediate - No soap provided at handwash sink. At bar front counter.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.at sink near prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep shelf in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and charger on prep table and cutting board near prep sink.

Basic - Ice scoop handle in contact with ice. At bar front counter. Manager removed and sent to ware washing area. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife and spatula stored in between cutting board and make bar table.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar front counter. At sink near prep sink.

Basic - Single-service articles improperly stored. Pizza boxes stored on floor.

Basic - Soiled dry wiping cloth in use. Multiple soiled dry cloths on prep tables, make bar cutting boards.

Basic - Stored food not covered. Tamales in reach in freezer. Manager covered tamales. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker required at faucet outside back door and on splitter at mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink for preparing soapy water for cleaning. Manager corrected employee at time of inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cheese and pizza sauce held using time, no written plan. Provided Time as a Public Health Control form to operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over pizza dough on dough station. Drink moved to an appropriate location at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk-in cooler over pasta, sauces. Manager moved at time of inspection. Corrected On-Site