PAPA GIO'S OF CHULUOTA

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by garbage can . Garbage can removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Soap gallon inside hand sink located by three compartment sink. Removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in any of the sinks located in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shell eggs made three days ago no date marked, ham rolls three days ago no date marked ,lasagna made and kept in cook line for three days with no date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop black pepper. Bowl use to scoop grated Parmesan Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Drain cover(s) missing in mop sink located Repeat Violation

Basic - Equipment in poor repair. Gaskets on pizza reach in cooler Reach in freezer door is out of hinges door almost fall and hurt inspectors arm.

Basic - Floor soiled/has accumulation of debris. Debris on floor on walk in cooler

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee yogurt stored over shaved Parmesan located on soda cooler in kitchen. Removed Corrected On-Site** Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Debris on walls on walk in cooler. Employee cleaned Corrected On-Site** Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leak from mop sink

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs kept on stove for less than 4 hrs with temperature of 106F. Ask manager to reheat up to 165F . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. D w 40 stored with yeast by mixer Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located on men's bathroom. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables

Basic - Drain cover(s) missing, in mop sink

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salad while wearing bracelet Employee frying wings while wearing a bracelet

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing wings with no hair restraints

Basic - Food not stored at least 6 inches off of the floor. Oil kept by mixer

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on men's bathroom. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coke product stored over raw burgers in reach in cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.salad cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm

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

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 operator with forms all employees signed on site Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink by walk in cooler.

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

Basic - Cutting board has cut marks and is no longer cleanable. Small middle prep table on cook line And cutting board at front counter prep 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. In cheese container Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Bowl used for scoop in Italian wedding soup. Operator immediately removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer and gaskets at front prep table cooler

High Priority - Dented/rusted cans present. See stop sale 2 cans of ground tomatoes

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Breaded chicken kept overnight in reach in cooler across from flat top with temperature of 50F Gyro meat kept overnight on reach in cooler across from flat top with temperature of 48F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken kept overnight in reach in cooler across from flat top with temperature of 50F Gyro meat kept overnight on reach in cooler across from flat top with temperature of 48F

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. Cheese pizza kept at room temperature for 20 minutes with no time mark. Corrected On-Site

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. Inspector emailed to operator and operator printed and posted. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located by three bay sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small cup use to scoop salt, grated Parmesan, pepper flakes.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. White fish kept thawing in walk in cooler and kept in package. Thawing instructions say to remove from package before thawing. Operator discarded Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign located in mens bathroom Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in freezer over restaurant food. Employee ice cream stored over gnocchi in reach in freezer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface and have mold like substance.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef removed from original packaging over French fries in reach in freezer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 114F less than 2hours per operator. Advised to reheat to 165F for temperature recovery . Operator turned up burner Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in scoop sugar Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 mahi fish. Operator discarded Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Phone and drinks on shelf above prep table. Advised operator to keep all employee items outside of food prep areas Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On fryer handle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler by front counter

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-11-15: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink by walk in cooler Corrected On-Site

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. Printed operator food employee reporting agreement and observed operator sign document Corrected On-Site

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

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw veal stored over pasta fagioli on reach in freezer. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over calamari on reach in cooler across from stove. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese mix kept on reach in cooler across from stove for 4 hrs with temperature of 48F. Eggs made on Sunday and kept on tall-reach in cooler near salad station with temperature of 45F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Eggs cooked on Saturday and kept on reach in cooler by salad station with no date marked. Chicken noodle and Italian wedding made on Sunday and kept on walk in cooler with no date marked.

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially package. Raw chicken tenders stored over vegetables on tall reach in freezer. Raw shrimp stored over cooked meat sauce on tall reach in freezer. Corrected On-Site** Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over sausage in reach in cooler at cook line. Raw burger meat stored over cook chicken on walk in cooler. Corrected On-Site** Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Sliced turkey prepared on Saturday with no date marked.

Basic - Bowl or other container with no handle used to dispense food.Container with no handle use to scoop ice.

Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Both reach in freezer have debris.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind fryers.

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole in ceiling tile over water heater . - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust in ceiling tiles in cook line. - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Cutting boards in make tables located in cook line. - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Door in reach in freezer located in cook line. - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.Back door in the bathroom hallway. - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Reach in cooler across from stove with ambient air cooling of 55F. Warning - From follow-up inspection 2022-06-16: Time Extended - From follow-up inspection 2022-06-16: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at reach in cooler across from stove. Warning - From follow-up inspection 2022-06-16: Time Extended - From follow-up inspection 2022-06-16: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Food encrusted in slicer.

Intermediate - Handwash sink not accessible for employee use at all times.Hand sink blocked by empty container. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food.Soufflé cup inside cheese . Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.In the reach in freezer in front of slicer and the reach in freezer across from fryers. Repeat Violation

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-07-08: Time Extended - From follow-up inspection 2021-07-09: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in rear of kitchen draining slowly and small leak from pipes into catch pan. - From follow-up inspection 2021-07-08: Time Extended - From follow-up inspection 2021-07-09: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-07-08: Time Extended - From follow-up inspection 2021-07-09: Time Extended