BIG APPLE PIZZA

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching garbage can, by reaching inside to move it and continued to cut lettuce without washing hands; educated; employee washed hands ; Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce for salad with bare hands; food will not reach 145 F: educated ; employee washed hands and put gloves on; Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over eggplant in cooler at cook line; stored properly Corrected On-Site 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- pizza by slice at front counter; as per operator personal lunch; operator discarded Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage in sauce (119F - Hot Holding);in steam table a5 cook line; food out of temperature for approximately 30 minute; steam table turned to high ; advised to reheat to 165 F

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee unwrapping lettuce and cutting it without washing first ; educated and explained; Employee washed lettuce Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line;

Basic - Wall heavily soiled with accumulated grease and food debris- at the back kitchen prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over pizza sauce at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham sliced 12/2 at walk in cooler.

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

Intermediate - No soap provided at handwash sink. At hand wash sink by walk in cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Pasta fagioli and lasagna made in house 12/7 not date marked at walk in cooler. Operator date marked products. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By rear entrance to building.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of dust and oil residue by triple sink area.

Basic - Food stored on floor. Cooking oil stored on floor under triple sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry food storage racks soiled with oil and food residue.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce with bare hands; operator stated that lettuce is used in salads; educated; employee washed hands and put gloves on ; Corrected On-Site

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- TPHC used for pizza by slice at front counter - no time Time marked 12:00 pm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- plastic containers used to store pizza dough with heavy accumulation of food debris and grease

Intermediate - No soap provided at handwash sink at dishwasher area; Provided Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- water pitchers used to dispense pizza sauce inside the food container touching the food; operator removed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); fixed to 50 ppm Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - pasta fagoli soup prepared 2 days prior to- operator date marked. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - tub of pizza sauce removed from floor. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open beverage From walk in freezer. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - pasta fagoli soup - operator covered.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup and lasagna in walk in cooler made over 24 hours ago. Date marked Corrected On-Site

Intermediate - Required employee training expired for all employees. 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. Cup as scoop in salt

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on pizza station prep table - operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - case of soup - operator moved to shelf. 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. Walk in cooler - spatula handle touching cooked lasagna- operator removed. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022. 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. At front counter pizza display; pizza "by the slice" has no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At front counter sanitizer bucket; chlorine 200ppm. Operator diluted to chlorine 100ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front line hand wash; no paper towels. Operator provided paper towels. 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. At walk-in cooler/lasagna container; scoop handle laying in lasagna. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink - sanitizer bucket inside - operator removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce prepared 2 days prior - operator date marked. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Oil, bread crumb containers- operator moved off floor. Walk in cooler - tomato sauce on floor - operator moved to shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bread crumbs - operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - breaded raw chicken over commercial dressings - operator moved chicken to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - capacilo (42f-52fF - Cold Holding) not portioned or prepared today held under 4 hours overfilled container - operator split and moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At pizza station - Pizza sauce (53F - Cooling) 1:30 pm 3.75 hours remaining recheck 30 mins 52F - at this rate will not reach 41F within 4 hours - operator moved to freezer to facilitate the cooling process. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - 2 buckets of tomato sauce on the floor - operator corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station - pizza sauce (56°F - Cold Holding) not portioned or prepared today - operator left out at room temperature approximately one hour - moved to freezer for quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator states pizza sauce prepared two day prior - operator date marked. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Case of wedding soup,on freezer floor - operator moved to shelf. Corrected On-Site