IAN AND KYES PIZZA

Basic - Bowl or other container with no handle used to dispense food.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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 Observed pizza slices on time as a public health control with no time stamp Per chef food made and left out of temperature for approximately 15 minutes Operator places proper time stamp Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Sanitation brought to 50 ppm at time of inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled wiping cloth on in use cutting board at kitchen

Basic - Employee styro foam beverage container on a food preparation table or over/next to clean equipment/utensils.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled wash cloth then proceed to prep sliced cheese and pizza with out washing hands first

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then proceed to handle clean food equipment in kitchen,educated operator about proper hand washing and cross contamination. Employee washed hands.

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 slicing ready to eat cheese at kitchen with bare hand contact educated operator in proper handling with bare hand contact. Observed employee handle ready to eat roast beef sandwiches at prep table with bare hand contact Employee washed hands. 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. Observed pizza on time as a public health health control sitting in counter with no tome mark. Per employee, food made approximately 1 hour ago. Advised operator to provide time stamp at time of ins for remaining 3 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food peeler inside hand wash sink in back kitchen Observed employee wash wiping cloth out inside 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. Observed no proof of employees that were hired less than 60 days ago are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor of front counter and back kitchen

Basic - Bowl or other container with no handle used to dispense food. Observed Plastic cup used as scoop inside container of sugar. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed boxes of cooking oil on floor of kitchen. Operator stored items properly. Corrected On-Site

High Priority - Container of medicine improperly stored. At kitchen, cold medicine stored over prep table. Operator removed. Corrected On-Site

Basic - Food stored on floor. At kitchen, oil stored on floor. Operator moved oil to shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler kitchen: roast beef (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Advised operator to move to reach in freezer to quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: meatballs and tomato sauce (124F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator returned product to stove top to reheat to 165F+. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at Outside mop sink, hose attached with no visible vacuum breaker.

Basic - Food stored on floor. Observed Canned soda and bottled water on floor in kitchen.

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 mark. Observed cheese pizza by slice with no time mark. Per operator, removed from oven at 1:15pm. Operator placed time stamp. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs and marinara (131F - Hot Holding) Per operator, out of temperature for 2.5 hours. Operator returned to stove to reheat to 165F+. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed various Medicines stored over reach in freezer and microwave in kitchen. Operator stored properly. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in house cooked chicken wings in freezer with no date mark. Operator properly date marked. 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 Sautéed peppers at reach in cooler by Pizza oven with no date marking. Per operator, cooler is used for back up ingredients. Per operator, peppers were cooked on 8/20/23. Operator placed date mark. Corrected On-Site

Basic - Food stored on floor. Observed sugar and canned tomato sauce stored on floor. Operator stored properly. 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. Cutting tomatoes/prep area/kitchen/corrective action taken/prep cook washed hands and put on gloves. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Storing whisk, spoon/prep area/kitchen/corrective action taken/operator removed items. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar/prep area.

High Priority - Container of medicine improperly stored. Top of reach cooler. Corrective action taken/operator stored medicine in proper area. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza/using time as temperature control.

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 - Food stored on floor. Oil=shortening containers/kitchen/corrective action taken/operator stored oil/shortening containers properly. Corrective Action Taken

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

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary three compartment sink over 500ppm. Diluted to 500ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can on shelf over food prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef and sausage thawing on counter room temp, still frozen solid, removed to Reach-in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On table with food containers. was removed. Corrected On-Site

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.