PIZZA CITY

Intermediate - Handwash sink not accessible for employee use at all times. 2 sleeves of styrofoam cups inside of handwashing sink next to walk in cooler Operator moved 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. For 2 new employees on site Provided operator with printed copy of reporting agreement which they had employees fill out during inspection Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Water bottles in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout Storage shelves on wall over cookline make tables Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket beside ice machine Operator inverted Corrected On-Site

Basic - Equipment in poor repair. Lid on make table closest to kitchen entrance

Basic - In-use wet wiping cloth/towel used under cutting board. One on pizza station make table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers Standing fan near three compartment sink

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

Basic - Single-service articles improperly stored. Pizza boxes in hallway next to bathrooms in lobby Repeat Violation

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. wings (60F - Cold Holding) in kitchen wings (48F - Cold Holding)in walk in cooler.Per operator wings were bought to kitchen to work on less than 2 hours.Operator iced down wings and put the ones in the kitchen back in the walk in Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards by hot well and on pizza make table

Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical (degreaser) no label at triple sink area

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of cart by fryers

Basic - Single-service articles improperly stored. Pizza boxes stored directly on floor at hallway area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roast beef temping at 46F at reach in cooler where salad is made.Per operator item was in reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef temping at 46F at reach in cooler where salad is made.Per operator item was in reach in cooler overnight

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from fryers

Basic - Single-service articles improperly stored. Constructed pizza boxes stored on floor at hallway Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in white containers not labeled

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. Frozen chicken tenders stored over french fries in reach in freezer at kitchen Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sleeves of to cups stored in hand washing sink by machine Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at steam table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored on dry storage shelf with sugar Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat or hair net in kitchen Observed employee engaged in making pizza with no beard guard

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers and stove

Basic - Single-service articles improperly stored. Sleeves of to go cups stored on floor next to CO2 tanks Corrected On-Site

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. 0 ppm. Sanitizer bucket empty. Operator got new bucket Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fully cooked chicken wings temped at 48-49f. Advised reheat to 165 and cool per required temps. Manager moved to reheat and cool properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef and sausage bites in prep cooler holdin at 51-53f. Advised rapid chill to 41f or colder.

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.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.kitchen floor heavily soiled.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice maker.

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

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.

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.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches on several employees.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Flammables stored near a source of ignition. For reporting purposes only. Open flame on stove is not separated from deep fat fryer. Advised and checked with fire marshal to confirm seperation.