LA PIZZERIA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut lettuce and cooked sauce. Chef moved beef. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions; (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions; (50F - Cold Holding) at front counter flip top cooler, cook stated onions were there over night. See stop sale

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 - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled

Basic - Bowl or other container with no handle used to dispense food. Using styrofoam bowls as a scoop for salt and sugar. Cook discarded bowls. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on cutting board at cook line. Cook discarded cup.

Basic - Employee with no hair restraint while engaging in food preparation. Cook engaged in food preparation was not wearing a hair restraint. Cook put on hair restraint Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. No choking poster

Basic - Working containers of food removed from original container not identified by common name. Containers with salt and sugar not labeled. Cook labeled containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter; (65F - Cold Holding) packets were left on counter, employee put back in cooler

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the handwashing sink on the cook line has

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 - Spray bottle containing toxic substance not labeled. Spray bottle with liquid not labeled

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen and cook line have brown stains and water stains

Basic - Employee with no hair restraint while engaging in food preparation. Employee at pizza station not wearing a hair restraint. Employee put on a hair restraint Corrected On-Site

Basic - Food stored on floor. Tray of raw beef on the floor in the walk in cooler. Chef picked up the tray Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at the handwashing sink on the cook line and restroom .

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt containers not labeled

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2024-09-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-09-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-09-03: Exterior door with gaps Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display case at Cheese; (47F - Cold Holding); cooked chicken (47F - Cold Holding), chef said that they were put there an hour ago, items were moved to working cooler and called for maintenance

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles were stained and sone with holes

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes were removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water on the cutting boards were emptied and cleaned Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk in through back door and proceed to handle clean equipment at pizza line without washing hands. Discussed with operator, operator instructed employee to wash hands, move wares to ware washing area Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw veal stored above ready to eat sauces in 2 door stainless reach in on cook line. Operator reorganized Corrected On-Site

Intermediate - Establishment not maintaining clam tags for 90 days. Current supply tagged. Discussed shell fish tag maintenance with operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta cooling for 1 hour (12:00) (83°F - Cooling); pasta 12:25 (83°F - Cooling). Item started cooling on speed rack in kitchen. Item moved to walk in cooler during time of inspection. Discussed cooling with operator Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing green substance at wait station room not labeled. Operator labeled Corrected On-Site

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

Basic - Food stored on floor. Onions, garlic in oil, sauce stored on floor in rear walk in cooler. Operator moved to shelf Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22 Operator renewed at time of inspection Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal/chicken above raw fish in cook line cooler. Operator reorganized Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza by the slice time stamped for 11am. Operator confirms. 3:45 pm. Operator discarded.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza by the slice time stamped for 11am. Operator confirms. 3:45 pm. Operator discarded. See stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written procedure. Provided for operator Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line. Operator removed, discarded water. Cleaned and sanitized utensils Corrected On-Site

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Chef removed water bottles Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on various food items stored in reach in cooler prepared on 01/22/ 2022.

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

Basic - Food stored on floor. -Observed containers with pizza sauce stored on dry storage floor.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use spoons and knives stored in unclean water at 91 degrees Fahrenheit. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over precooked meatballs in Atosa freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on pasta stored in walk in cooler. Per operator, item was cooked on 09/19/2021.

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. -Observed employees training certification expired on 06/01/2018 by Florida Restaurant and Lodging Association.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemical in dishwashing area.

Basic - Clean utensils stored between equipment and wall. -Observed clean knife stored between flip top cooler and steam table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on food preparation table next clean plates.

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

Basic - Stored food not covered. -Observed a uncovered container with marinara sauce stored in walk in cooler. Operator covered -Observed unwashed boxes with tomatoes and mushrooms stored over marinara sauce in rear walk in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed ground beef and chicken thawing at room temperature in kitchen. . Observed seafood thawing in standing water at 3 compartment sink. Repeat Violation