JABREWSKI'S PIZZA COMPANY

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes to fix then handled clean pan of food to move from reach in cooler to walk in cooler; no hand wash. Employee washed hands. 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 and the time removed from temperature control cannot be determined. At pizza prep area: Garlic butter not time marked. As per manager, stored since 11am. Operator time marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At pizza prep area: sliced tomatoes (56F at 11:35am; 56F at 12:05pm - Cooling) As per operator, cooling since 10am. At current rate of cooling product will not cool to 41F in a total of 4 hours. Stored over stacked. Operator moved to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed at clean dish drying area: soiled pans stored on clean pans.

Basic - Food stored on floor. At walk in freezer: raw ground beef on pan stored on the floor. Manager stored properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler meatballs (55F - Cooling) at 11:45 since yesterday, per operator product prepared yesterday and placed in cooler to chill overnight, at this rate product never reached 41F within 6 hours, see stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and preparing drinks for customers without washing hands first, discussed with operator employees washed hands. Corrected On-Site

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. Employee washed dirty dishes and without washing hands employee handle clean and sanitized dishes, discussed with operator, employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler meatballs (55F - Cooling) at 11:45 since yesterday, per operator product prepared yesterday and placed in cooler to chill overnight, at this rate product never reached 41F within 6 hours, see stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler portioned plastic wrapped cooked chicken wings (86F - Cooling) at 11:20 since 10:00 to 82F at 11:40, at this current rate of cooling products will not reach 70F within 2 hours discussed with operator who moved product to walk in freezer. Corrective Action Taken

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 touch cellphone then put gloves on and handled seasonings to prep food; no hand wash. Advised operator that employee should wash hands.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch cooked chicken wings cooling in walk in cooler with bare hand. Advised operator to utilize gloves.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef stored over several ready to eat food items in flip top cooler unit across from stovetop. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can near ice machine. Operator unblocked. Corrected On-Site

Basic - Food stored on floor. Various food items stored on floor of walk in freezer and walk in cooler.

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over various ready to eat food items. Advised operator to store properly. - From follow-up inspection 2024-09-24: Same. Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Saturday 3/30 Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Four and sugar bins Corrected On-Site

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

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken followed by handling bread ( employee was wearing gloves, employee change gloves but did not washed hands) Employee washed hands Corrected On-Site

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 on top rail and inside Pasta cooler, sour cream 46-49°F cold holding, cheese 45-49°F cold Holding, cooked pasta 45-50°F cold Holding, Alfredo sauce 45-50°F cold Holding, raw beef 45°F cold Holding, cooked ground beef 46°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail and inside Pasta cooler, sour cream 46-49°F cold holding, cheese 45-49°F cold Holding, cooked pasta 45-50°F cold Holding, Alfredo sauce 45-50°F cold Holding, raw beef 45°F cold Holding, cooked ground beef 46°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale Repeat Violation Admin Complaint

Basic - A case with blue cheese stored on floor inside walk-in cooler. Operator stored properly Corrected On-Site

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

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with cooked chicken wings (48F - Cold Holding)inside walk-in cooler. Per operator product stored for approximately 20 minutes Per operator product not prepared or portioned today. Operator moved product to walk-in freezer. Corrective Action Taken

Basic - Containers with cooking oil , flour stored on floor. On dry storage. Operator stored properly Corrected On-Site

Basic - Hole in or other damage to wall. By pizza station

High Priority - Nonfood-grade bags used in direct contact with food. Inside walk-in freezer with chips and on cook line with bread. Operator removed and transferred to food graded bags. Corrected On-Site

Basic - Ceiling tile missing.above dry storage

Basic - Time/temperature control for safety food thawed in an improper manner. Observed several containers with raw ground beef thawing inside 3 compartment sink Operator opened water faucet Corrected On-Site

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 several overstocked containers with diced ham (50°F - Cold Holding); cooked sausage (50°F - Cold Holding); cheese (50°F - Cold Holding)stored inside pizza station flip top cooler. Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several overstocked containers with diced ham (50°F - Cold Holding); cooked sausage (50°F - Cold Holding); cheese (50°F - Cold Holding)stored inside pizza station flip top cooler. Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with melted garlic butter (89°F - Hot Holding)stored under steam table on cook line. Per operator product stored for approximately 30 minutes. Operator moved product to flat top grill for reheating. Corrective Action Taken

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. On 12/17/2020

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened container with coffee stored right above pasta flip top cooler on cook line. Operator discarded. Corrected On-Site

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