PIZZA RUSTICA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Metal stem-type thermometer soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding) inside WIC, as per cook from previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding) inside WIC, as per cook from previous day. Observed cheese (49F - Cold Holding) container over filled at cook line reach in cooler, as per cook for approximately 1 hour prior.

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.

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. Provided to operator via email.

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to cook via email.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training missing date of birth.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler near 3 compartment sink. Repeat Violation

Basic - Stored food not covered. Observed several food containers not covered inside walk in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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

Basic - Food not stored at least 6 inches off of the floor. Observed marinara sauce not stored at least 6 inches off of the floor at walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler near 3 compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service plates not inverted at front counter.

Basic - Stored food not covered. Observed cut tomatoes not covered at walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket with sanitizer inside handsink located next to 3 compartment sink. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. Repeat Violation

Basic - Equipment in poor repair. Observed Gasket in disrepair at reach in coolers throughout the establishment. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed container with rice not stored at least 6 inches off of the floor by walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled by preparation area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored at front counter and preparation area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings open rafters

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler multiple food items on cardboard on the floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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. Observed pizzas, chicken wing, and potatoes at front counter. According to manager pizzas, chicken wings, and potatoes were placed 60 minutes ago. Operator added time marks at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Staff member did not know how to calibrate thermometer using the cold method. Coached him in correct procedure.

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. Provided person in charge with cleanup procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed large cutting board at three compartment sink area soiled with mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at bottom of hand washing sink at front counter.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Provided person in charge with employee reporting agreements, they started signing it during inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal containers not stored inverted at three compartment sink area.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed large cutting board grooved at three compartment sink area. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Observed walk-in cooler gaskets in disrepair.

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

Basic - No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster.

Basic - Observed wet wiping cloth not stored in sanitizing solution between uses throughout kitchen.

Basic - Stored food not covered. Observed cut tomatoes not covered at walk-in cooler.

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. Observed pizzas and chicken wing at front counter, According to manager pizzas and chicken wings were placed 90 minutes ago. Operator added time marks at time of inspection. Observed written procedures posted on wall. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter pizzas (81°F - Hot holding at room temperature ) Establishment using time as public health control. Time mark was placed on pizzas at time of inspection. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in coolers.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of pizza oven soiled.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with black debris. Observed cutting board stained. - From follow-up inspection 2021-12-02: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2021-12-02: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2021-12-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed interior of door on walk in cooler in poor repair. - From follow-up inspection 2021-12-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with debris, dirt, dust. Observed fan cover and ceiling inside walk in cooler soiled. - From follow-up inspection 2021-12-02: Time Extended

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. Operator added time marks at time of inspection. Observed written procedures posted on wall.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed curtains board stained.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Establishment needs chlorine test strips.

Basic - Clean containers,pots and pans not stored inverted or in a protected manner, near walk in cooler.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean containers stored on floor near walk in cooler.

Basic - Cloth used as a food-contact surface. Observed cloth towel stored inside container of diced peppers and tomatoes inside walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Observed hole in interior wall inside reach in cooler located near walk in cooler. Observed handle missing off reach in cooler where pizzas are prepared.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of chicken wings stored on floor inside walk in cooler.

Basic - Nonfood-contact surface soiled with grease, debris, dirt,dust. Observed vent above pizza oven with build build up dust/debris. Observed fan cover inside walk in cooler with build up of dust. Observed ceiling soiled inside walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt, sugar and other food items stored inside containers not labeled.