BIG APPLE PIZZA - STUART

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with quaternary sanitizer 300 ppm Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food handler return from pizza delivery order then began to handle frying equipment and prep food writhout washing hands

High Priority - Employee drank from personal styro foam cup then engaged in making pizzas at pizza preparation station front counter without washing hands. Advised employees of proper hand washing Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy stainless preshrink in cooler at pizza prep station: Cooked sausage (57F - Cold Holding); shredded cheese (58F -cold holding); cooked peppers (58F-cold holding) Per operator food not prepared or portioned today , food moved from storage and left out of temperature for approximately 2 hours Operator moved foods inside another cooler to quick chill Observed in walk in cooler: lasagna (44F - Cold Holding) Per operator pod not prepared or profited today, food left next to open walk in cooler door and left out of temperature for approximately 30 minutes Operator placed in back cooler Lasagna 2nd temp 43F at 12:15 Corrective Action Taken Repeat Violation Admin Complaint

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. See stop sale.

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

Basic - Food stored in a location that is exposed to splash/dust. Observed glass food plates stored directly under soap dispenser exposed to splash

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked spinach still frozen inside metal container on counter thawing at room temperature

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised operator to set up triple sink with approved sanitizer to sanitize dishes Repeat Violation

High Priority - Observed Employee water bottle stored in ice used for drinks. See stop sale.

High Priority - Observed pizza slices identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, pizza slices placed on counter and out of temperature for approximately 2 hours. Advised operator to place proper time marking.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Employee water bottle stored in ice used for drinks. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked garlic and oil in plastic container in opened flip top cooler (47F- cold holding); Per operator items not prepped or portioned today, moved from cooler and left out of temperature for approximately 30 minutes. Observed on pizza counter- pizza sauce (62F- cold holding); Per Per operator items not prepped or portioned today and left on counter out of temperature for approximately 1.5 hours. Advised operator to place in reach in unit. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed food strainer stores on top of hand wash sink with food debris inside. Cook removed Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

Basic - Bucket of Marinara sauce stored on floor.

Basic - Floor soiled/has accumulation of debris through out kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed 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. Observed meat lasagna at 55F inside walk in cooler, per operator, lasagna cooling since 8pm the night before. At current rate of cooling, lasagna did not reach from 135F to 41F within 6 hours of cooling. See stop sale.

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. Observed dishwasher machine Charline sanitizer at 0 ppm. Advised operator to set Up triple sink with proper approved sanitizer until dish machine is working properly

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cheeses in reach In cooler at cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham and cheese rolls (57F - Cold Holding) sitting on glass plate over stacked inside flip top cooler. Per operator, items not prepared or portioned today, items inside flip top cooler over night and left out of temperature for more than 4 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. Observed meat lasagna at 55F inside walk in cooler, per operator, lasagna cooling since 8pm the night before. At current rate of cooling, lasagna did not reach from 135F to 41F within 6 hours of cooling. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham and cheese rolls (57F - Cold Holding) sitting on glass plate over stacked inside flip top cooler. Per operator, items not prepared or portioned today, items inside flip top cooler over night and left out of temperature for more than 4 hours. See stop sale. Observed sliced ham (57F - Cold Holding); Inside flip top reach in cooler at cook line, per operator, ham not prepared or portioned today, ham was removed from walk in cooler and placed into flip to reach in cooler, left out of temperature for approximately 2 hours. Operator placed ham on ice bath quick chill. Observed marinara sauce sitting on prep counter in metal pot at 60F - Cold Holding. Per operator, sauce not prepared or portioned today. Sauce removed from reach in cooler, placed on counter and left out of temperature for approximately 1 hour. Operator placed sauce pan on Time as a public health control for remaining. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dough mixer soiled with food debris.

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of training for Vincent P

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed not written procedures for pizza slices with time stamps using time as a public health control. emailed operator proper documentation

Intermediate - Observed Required employee training expired for some employees. Expired 5/11/2025 To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on reach in cooler flip top handle

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed class plates store directly under hand soap dispenser with soap dripping onto clean plates. Operator removed.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed plastic containers of marinara sauce stored on floor of walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled through out establishment with grease