BENNYS PIZZA

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shell eggs stored over cannoli cream. Advised operator of proper storage. Operator removed eggs. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line pizza station, pizza cutter and knife stored in between equipment and wall. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken patties over fully cooked chicken tenders at reach in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bacon pizza (80F - Hot Holding); cheese pizza (101F - Hot Holding) Observed on counter in front customer area. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator. Operator placed time stamp for remaining 2 hours. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Medical supply kit containing ointment stored over prep table in kitchen. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken wings (44-45F - cooling) at 2:50 since 11:15 - 44-45F at 3:27 Observed wrapped in portion bags in deep container. At current rate of cooling product will not reach 41F within 6 hours. Operator spread out on sheet pan and put in reach in freezer to quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quat sanitizer at triple sink and sanitizer buckets. Repeat Violation

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.

Intermediate - Records/documents for required employee training do not contain all of the required information. Trainers name, trainers certification number and certificate expiration date not filled out on training certificate.

Basic - Food stored on floor. marinara sauce and chicken broth on floor at walk in cooler. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license as of 12/1/2023.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over French fries and cooked eggplant reach in freezer, both products not in commercial packaging. Operator stored properly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips available at time of inspection for Quat sanitizer at triple sink and sanitizer buckets.

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 Lasagna made in house, frozen and not date marked. Educated operator on proper date tracking procedures.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Cooked peppers (Inspector) - 37F cold holding Cooked peppers (operators) - 50F cold holding

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled. Operator labeled properly. Corrected On-Site

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. Employee handled money as a cashier then proceeded to putting gloves with out washing hands then to cutting pizzas, make salads. Advised operator for employee to washed hands. Employee wash hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over French fries inside reach in freezer. Both opened. Operator stored properly 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 removed from temperature control cannot be determined. For all cheese, meat pizzas and fresh garlic and oil breads . Per operator stored for approximately 2 hours. Operator timed marked for the remaining time of 2 hours Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaner next to balsamic glazed on prep area Operator removed

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. Email poster Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cover container inside walk in cooler marinara (52F - Cooling) at 11:30 since 9:15 - 53F at 11:45 . At this current cooling rate product will not cool to 41°F within 6 hours. Deep cover container with pizza sauce (ingredients added)(72F - Cooling) at 11:30 since 9:15 - 75F at 11:30 At this current cooling rate product will not cool to 41°F with 4 hours Operator uncovered and separated product to smaller batches Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times.by Pizza cart. Operator removed Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Bags of flour stored under hand sink . Operator removed. Corrected On-Site

Basic - Pizza sauce, cooking oil, cheese stored on floor throughout the restaurant,inside walk in cooler Operator stored properly Corrected On-Site