PAPA'S PIZZA & ICE CREAM SHOPPE

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly observed at front ice cream counter on glass display case.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the pizza make line flip top reach in cooler, cut tomatoes (48F - Cold Holding); cheese (49F - Cold Holding); ham (47F - Cold Holding); beef (48F - Cold Holding); sausage (49F - Cold Holding); pizza sauce (49F - Cold Holding) per operator lid open during busy lunch. At conclusion of inspection cut tomatoes second temperature(45F - Cooling); cheese second temperature (46F - Cooling); ham second temperature(43F - Cold Holding); beef second temperature (46F - Cooling); sausage second temperature (45F - Cooling); pizza sauce second temperature (47F - Cooling). Operator placed ice on all items to bring back to temperature range. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Glass cleaner spray bottle over fry holding station. Operator relocated the spray bottle. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook line with food residue staining build up. Build up of food debris on pizza oven tracks. Can opener with food debris on the blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind ice cream counter used to store ice cream scoops. Employee relocated the ice cream scoops. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Container of fabulouso on shelf over three compartment sink missing product labeling. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks unsecure in storage room. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining reach in cooler shelves behind the front ice cream counter.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots and pans on shelf of warewashing area not inverted/covered for protection.

Basic - Equipment in poor repair. Reach in freezer in the storage room with a torn door gasket.

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floors along walls have build up of debris. Wall behind fryers has build up of spilled food debris. Ceilings through kitchen acoustic tiling not easily cleanable. Repeat Violation

Basic - Food stored on floor. Fryer oil stored on the floor in kitchen hallway. Bulk salt and sugar container on floor in dry storage prep area. Cans of sauce on the floor under prep table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in standing water at 72F, employee replaced with fresh water at 122F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets to reach in cooler/reach in freezer with mold like substance build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler on the pizza make line has build up of food debris.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at ice cream counter leaks when in use.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on food prep counters.

High Priority - Container of medicine improperly stored. Observed employee medicine stored on prep table. Person in charge removed. Corrected On-Site

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. Observed employee place onions on top of gyro with no gloves on. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw beef in tall reach in cooler. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop beans, cheese at 52-53F. In larger fliptop sauce, cheese 46-48F. Person in charge moved items to another unit holding temperature. States has been open for lunch rush. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blenders at ice cream counter with debris buildup. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing papertowels at hand wash sinks in kitchen and at front line. Missing soap at hand wash sink in kitchen.

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. One employee hired less than 60 days ago with no proof of being informed of reporting responsibility.

Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks unsecured in back storage area. Person in charge chained during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Case of oil stored on floor. Person in charge raised. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Baking soda with no label, person in charge labeled. Corrected On-Site

Intermediate - Caged bird on premises. At the time of inspection, observed caged parrot outside front door near outdoor dining area. Warning

High Priority - Dented/rusted cans present. See stop sale. One dented can of au jus in dry storage area with dent along seam. One dented can of marinara in dry storage with dent along seam.

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. Observed person in charge pan cut lettuce salad mix with bare hands. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato, beans, feta cheese, Alfredo sauce in units overnight at 54-62F. 1st unit is small fliptop in kitchen, second unit is reach in freezer in back storage area. Ambient temperature of units 56-60F. Person in charge states called repair service during inspection. Will not utilize units for time/temperature control for safety items until it is holding temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop Tomato, beans, feta cheese, 54-62F. In reach in freezer Alfredo sauce at 56F. 1st unit is small fliptop in kitchen, second unit is reach in freezer in back storage area. Ambient temperature of units 56-60F. Items in units overnight. In medium fliptop cheese, gyro meat 45-46F. Person in charge states has had unit open. Other items in unit 41F. Ambient temperature of unit 43F during inspection. Person in charge began turning unit down Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, ham, sausage feta opened Saturday per person in charge with no date mark.

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by tools. Person in charge removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand wash sink at front line, operator is using a cloth towel. Person in charge provided paper towels during inspection. Also, soap missing from hand wash sink in kitchen. Corrective Action Taken Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide thermometer.

Intermediate - Nonfood-grade basting brush used in food. Basting brush with metal band in oil in kitchen. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Five CO2 tanks unsecured in storage area.

Basic - Floor soiled/has accumulation of debris. Floors with buildup of debris under pizza oven, prep tables in kitchen.

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. Observed operator handle banana for banana split with bare hands. Spoke to operator.

High Priority - Food with mold-like growth. See stop sale. One bar of cheese with mold like substance in reach in cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in room with mixer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler tomato, sauce, cheese 47-48F. Person in charge states flip top has been open. In reach in cooler gyro, sauce 48F. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200+ ppm. Person in charge diluted and retested at 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Blender top stored in front hand wash sink. Item was removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine during inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at ice cream station.

Intermediate - No soap provided at handwash sink. At hand wash sink in front of kitchen. Soap was provided. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Metal wrapped basting brush in use with oil in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and gyro with no date mark made Saturday per person in charge.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in back of kitchen. Person in charge states faucet is stripped.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at ice cream station without steady flow. Person in charge turned on higher. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Cheese thawing at room temperature on prep table. Person in charge moved to reach in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizer. Person in charge moved to sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment has scented bleach at triple sinks. Establishment has quat sanitizer in storage room to use. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All stand mixers have debris build up on back plate and mixer head.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near kitchen entrance, stool and broom blocking access to handwash sink. Person in Charge moved items. Corrected On-Site Repeat Violation

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. Two SafeStaff certificates on wall expired. Two employees present, employed over 60 days, no certificates available. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Handle on cheese reach-in cooler has build up. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage room, 3 tanks not secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling by meat freezer, tiles falling.

Basic - Floor soiled/has accumulation of debris. Floor and wall at fryer on cook line are soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach-in freezer in storage room and ice cream freezer at end of front line. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple coolers missing ambient thermometers. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front of ice cream freezer at end of front line has rust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of containers on prep table in dough prep area. 3 door drink reach-in cooler at front counter area, gaskets have mold-like substance. Repeat Violation

Basic - Single-service articles improperly stored. In hallway, multiple single service items not inverted. Also, in storage room, case of foam cups on floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bottom of flip top reach-in coolers at make line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels on counter at ice cream station.

Basic - Working containers of food removed from original container not identified by common name. In back dough prep area, 2 plastic containers on counter not labeled.