TWO BROTHERS PIZZA LLC

Intermediate - Observed Dough mixer soiled with food debris

Basic - Buildup of food debris/soil residue on reach in cooler door handles.

Basic - Floor soiled/has accumulation of debris.

High Priority - Toxic substance/chemical improperly stored. Butane canisters over clean food storage pans at dish rack by employee restroom. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter attached at hose Bibb at rear of building.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. on prep table: crumbled sausage (103F - Cooling) at 1:45; cooling since 1:25 - 95F at 2:15 Observed in deep 1/3 pan on prep table. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to place in shallow pans and place in reach in freezer to quick chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish rack where clean plates, pizza pans and cutting boards are being stored has an accumulation of grease and rust over triple sink area.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Boiling water used to calibrate thermometers Operator thermometer 200F Inspector thermometer 212F

Basic - Food stored on floor. Canned plum tomatoes stored on floor in kitchen. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lasagna (44-47F - Cooling) at 11:20; cooling since 10/31 at approximately 8:pm Observed at walk in cooler in tightly wrapped plastic. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lasagna (44-47F - Cooling) at 11:20; cooling since 10/31 at approximately 8:pm Observed at walk in cooler in tightly wrapped plastic. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pans on storage rack that have rust on storage racks.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made marinara sauce 52F, cooked yesterday in a deep covered container in walk in cooler. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made marinara sauce 52F, cooked yesterday in a deep covered container in walk in cooler.

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm. Operator setup fresh solution at 75ppm. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in sanitizer container. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.23. Renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over croutons in walk in cooler. Operator removed eggs. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 1 hour and 15 minutes ago. Operator timed. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ next to oven. Operator set up fresh solution at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (55F - Cold Holding); lasagna (55F); pasta (50F - Cold Holding); ham (55F - Cold Holding)in walk-in cooler; as per operator food not prepared today;operator stated walk-in cooler was repaired earlier this morning; temperatures rechecked ; foods at 49-54 F;

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - pizza by slice at front counter; as per operator food on time for 20 minutes; operator time marked Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine wiping cloth

Basic - Food stored on floor- ground beef by three compartment sink Operator stored properly Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 coffee cups stored inside reach in freezer at cook line; Operator removed Corrected On-Site

Basic - Plastic container with no handle used to dispense tuna salad; operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing in hot water on the floor by three compartment sink. Operator discarded water and placed food under cold running water inside the three compartment sink. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed chlorine solution to 100 ppm. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryers and plat top - no hood by pizza oven

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pizza sauce (74-71F - Cooling)at 1:30 to 74-71 F at 1:45 since 12:30 ; in walk-in cooler At this rate food will not reach 70 F within 2 hours; Food moved to reach in cooler at cook line; Corrective Action Taken Warning - From follow-up inspection 2022-09-20: Ham 47 Cooling at 2:55 to 47 F at 3:10 since 2 pm Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (44F - Cold Holding); rechecked to 44 marinara (44F - Cold Holding); rechecked 44 F sausage (46F - Cold Holding); rechecked 46 F; marinara (45F - Cold Holding) rechecked 45 F; butter (47F - Cold Holding) rechecked to 47 F in walk-in cooler As per operator walk-in cooler door left opened for about 30 minutes; foods not prepared or portioned today; Food out of temperature for less than four hours; Food moved to reach in coolers at cook line sausage (46-42F - Cold Holding)in sandwich table across from pizza oven As per operator door left open for 10-15 minutes between orders; As per operator food not prepared today; Operator closed door to quick chick the food; Corrective Action Taken Warning - From follow-up inspection 2022-09-20: Wings 46 Cold Holding - Marinara 44 Cold Holding Butter 46 Cold Holding Foods not prepared today As per operator foods moved to walking cooler from reach in coolers at 12:00 pm Foods moved to reach in freezer to quick chill . Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47 degrees, chicken wings/prep area/stored 10 minutes before/corrective action taken/operator stored chicken wings back in walk in cooler. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no hair restraint while engaging in food preparation. Prep area.

Basic - Single-service articles improperly stored. Pizza boxes on floor/corrective action taken/operator stored pizza boxes properly. Corrected On-Site

Basic - Stored food not covered. Reach in freezer - stuffed shells. Food properly stored. Corrected On-Site