JOE'S PIZZA

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from bathroom and touched prep counter. Advised to immediately wash hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter: wings 76F cold holding on counter less than 4hrs per operator. Advised to put on time plan.

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 made at 1pm not Time marked

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs, marinara; (99F-104 - Hot Holding). Operator immediately reheated to 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned 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. Provided operator with time plan

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator immediately removed Corrected On-Site

Basic - Equipment in poor repair. Gaskets in pizza prep cooler and big prep cooler on cook line

Basic - Floor soiled/has accumulation of debris. Under fryers

Basic - Food not stored at least 6 inches off of the floor. Cases of Philly meat and meatballs on floor in walk in freezer. Operator immediately removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. salt, sugar containers . Operator immediately removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -sides of fryers

Basic - Working containers of food removed from original container not identified by common name. Sugar

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. Employees signed form. Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair.

Basic - Food stored on floor. Salamis in walk in freezer, stored under storage rack. Manager picked up the cases. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler located on the cook line. Walk in freezer gasket.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Freezer door and gaskets

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans. Manager turned over . Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. cook line over reach in freezer

High Priority - Dented/rusted cans present. See stop sale. 2 cans pizza sauce

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

Basic - Current Hotel and Restaurant license not displayed. Printed license. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager paid at time of inspection. Corrected On-Site - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Freezer walk-in - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Manager removed. Corrected On-Site - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on walk-in freezer. - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Walk-in cooler - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Behind cart at entrance to dish area. - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On stove manager removed. Corrected On-Site - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in salt.manager stood scoop up. Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling vents in walk-in freezer - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cups stacked in dispenser from floor leaning and touching counter. Manager removed the cups. Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves have accumulation of soil residues. - From follow-up inspection 2023-09-22: Time Extended

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 expired, Joseph Daka 02-19-18 Tom Berisha 03-09-18 Repeat manager certification violations may result in administrative action.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink at bar blocked by Co2 tanks.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Ware wash area.

Basic - Bowl or other container with no handle used to dispense food. Used in bulk flour.

Basic - Carbon dioxide/helium tanks not adequately secured. Bar area and in ware wash area.. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles Throughout kitchen area. Vent covers in walk in cooler. Repeat Violation

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

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

Basic - Food stored on floor. Cooking oil in back of kitchen and pizza sauce in walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk salt container.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small make table on cook line.

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning. Plastic pans on clean storage rack.

Basic - Single-service articles improperly stored. Gloves on floor under table on cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer 1 shelf.

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored inside bucket.

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. Through 3 cycles tested 0 ppm.

Intermediate - Equipment drain line draining into handwash sink. Beer and coffee station. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

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. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Front counter and back of kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above walk in cooler and inside walk in freezer soiled.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees. Unisex restroom. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (63F - Cold Holding)at fryer. Operator will place on time control Corrective Action Taken Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Behind front counter.

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

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. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Near back door

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom used by employees

Basic - Single-service articles not stored inverted or protected from contamination. Over make table, operator inverted Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 58f. Less than 4 hours. Advised to rapid chill. Manager placed product in walk in cooler to rapid chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Grill cleaner on prep table by fryers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

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 - Equipment or utensils not designed or constructed in a durable manner. Cooler gasket torn across from pizza oven.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Single-service articles improperly stored. To go cups on floor by pizza oven.

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