FIVE STAR PIZZA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza sauce not discarded after 4 hours.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Bin of pizza sauce prepared on site with a time stamp of 11:00 am not discarded at 3 pm. Time now 3:20. Stop sale issued. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothes on top pf case of gatorade. Operator removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee making pizzas

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and around doors soiled with slimy substance.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes on shelf over case of pre-washed salad mix. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In ware wash area: 0 ppm. Operator added bleach then 100 ppm. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of tomatoes and peppers on shelves over pre cut lettuce in walk in cooler. Moved. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time for pizza sauce, Time documented on white board. Provided DBPR forms during this inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In walk in cooler, bowl in Parmesan cheese. Removed during this inspection. Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed peppers and case of unwashed tomatoes on shelf over salad, dressings and sliced vegetables in walk in cooler.

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

Intermediate - Manager or person in charge lacking proof of food manager certification. Male manager on site, no certification available

Basic - Current Hotel and Restaurant license not displayed. June 1, 2021. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At the prep area, containers not labeled, Manager labeled salt and flour. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, pizza sauce and pre made pizza at room temperature 68°, Employee will discarded at 3:00pm. Time as a Public health control form provided, employee time marked 11:00-3:00pm Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. June 1, 2021

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the cook line, one drink inside cooler, employee moved. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm.