BRONX HOUSE PIZZA AND BREW

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed pizza maker touch apron, dirty cloth, and ear bud and continue making pizzas without hand washing hands discussed with person in charge Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fry station: shrimp (55F - Cold Holding); chicken wings 46-50F (55F - Cold Holding); lasagna balls (47-49F - Cold Holding) left over night per person in charge. Observed large amount of water in bottom of cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fry station: shrimp (55F - Cold Holding); chicken wings 46-50F (55F - Cold Holding); lasagna balls (47-49F - Cold Holding) left over night per person in charge. Observed large amount of water in bottom of cooler. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed bar keepers friend stored on cook line cooler shelf above steamer table and clean dishes.

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. Observed gallon of milk opened two days ago per person in charge missing date mark. Asked operator to apply date mark. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pasta in 22qt container sitting on cutting board. penne pasta 1000 (87F - Cooling)1155 (82F - Cooling) 1200. Immediately has person in charge place pasta in ice water to rapidly cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station near salad flip-top cooler blocked by five cases of tomatoes.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed prep employee with multiple loose fitting bracelets on while conducting food prep. Discussed with person in charge.

Basic - Floor soiled/has accumulation of debris. Observed kitchen floor soiled with pieces of food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed an objectionable sewer smell through out the whole establishment.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed brown standing water in long floor drain in dish area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler; pasta 51F, ham, onions 50F; ( - Cold Holding) Salad; mozzarella 51F, tomatoes 41F, chicken 45F, feta, meat mix 50F; ( - Cold Holding). In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler; pasta 51F, ham, onions 50F; ( - Cold Holding). Items were above fill line and in cooler overnight. In cooler overnight; Salad; mozzarella 51F, tomatoes 41F, chicken 45F, feta, meat mix 50F; ( - Cold Holding) Just put in cooler; Pizza; tomatoes, chicken 50F, ricotta, ham 51F; ( - Cold Holding) Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment is out of test strips.

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. Heavy cream opened yesterday not dated. Person in charge dated. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table. Person in charge removed drink. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of tomatoes on floor in outside storage.

Basic - Stored food not covered. In reach in freezer peas not covered. Person in charge covered peas. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Person in charge placed under running water. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 8 flies in bar drains. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler #3 blue cheese 49F, bacon, chicken 46F, mozzarella 49F, meat mix 52F, lettuce 53F; ( - Cold Holding). In cooler overnight. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza; chicken 45F, sausage 45F, garlic in oil 51F, ham 45F pepperoni 45F. Per person in charge stated items in cooler 30 minutes. Took temperatures again and no change. Reach in cooler #2; pasta 52F pasta just went in. Above fill line. Person in charge removed pasta and put into wic. In reach in cooler #3; blue cheese 49F, bacon, chicken 46F, mozzarella 49F, meat mix 52F, lettuce 53F; ( - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Placed in dish. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, glasses on top of pizza make. Person in charge moved items. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets on small reach in freezer on cook line are torn.

Basic - Food not stored at least 6 inches off of the floor. Boxes of soda on floor in outside storage.

Basic - Single-service articles improperly stored. Single service cups on floor in outside storage

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Septic tank system operated beyond approved limitations. Establishment is operating beyond its limitation with Department of health of 57 seats full service or 114 single service. Establishment has 150 seats. Warning

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. At bar; dish machine 0ppm. Person in charge adjusted to 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make in kitchen; butter 52F; ( - Cold Holding). Butter was above fill line. Person in charge placed inside cooler. Corrective Action Taken

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. Cream not dated. Person in charge dated. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at front hand washing sink. Person in charge replaced. Corrected On-Site

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. Establishment does not have any proof of training. Warning

Basic - Equipment in poor repair. Reach in freezer door falls off when opened.

Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Spatula in between tables. Person in charge removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Person in charge removed tongs. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers.

Basic - Working containers of food removed from original container not identified by common name. Sugar/flour not labeled. Person in charge labeled. Corrected On-Site