CLEMATIS PIZZA HEAVEN

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. Observed pizza that was not labeled with time . Operator labeled time as 1:30-5:30 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. Observed with one employee less then 60 days. I emailed operator printed form .

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm); Operator corrected to Triple Sink (Chlorine 75ppm) 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. Operator labeled pizza 1:30-5:30 Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed chicken wing that were cooked and then frozen not dated with the remaining days.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on prep table next to rear door. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation without hair restraint.

Basic - Food stored on floor. Observed plastic container of oil on floor at cook line. Operator placed on shelf.Repeat Violation Corrected On-Site Repeat Violation

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

Intermediate - Observe can opener surface soiled with food debris, mold-like substance or slime. Operator washed and sanitized. Corrected On-Site

Basic - Food stored on floor. Observe plastic container of oil on floor. Operator placed on shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw sausage above mozzarella cheese. Operator placed raw sausage on lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe in refrigerator slices of pizza that were on time the night before.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observe in refrigerator slices of pizza that were on time the night before.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe Sanitizer Bucket (Chlorine 200+ppm); Operator correct to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line. Operator placed paper towel at sink. Corrected On-Site

Intermediate - Observe can opener soiled with food debris.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe dishwasher washing and rinsing dishs without sanitizing. I instructed operator how to set up 3 compartment sink and chlorine sanitizer at 75ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw pork above pizza sauce. Operator placed raw pork on lower shelf. Corrected On-Site Repeat Violation

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. Observe pizza not time marked. Operator labeled time on pizza. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observe with lasagna in refrigerator.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observe chlorine sanitizer at 0ppm. Operator correct to 75ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above mozzarella cheese. Operator placed raw beef on lower shelf. 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. I emailed operator form.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observe with lasagna . Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observe employee eating at flip top refrigerator. Employee finish his meal in dining room. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler next to three compartment sink: 24qts pizza sauce (47F) overnight cooling was prepared on 3-27.

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. See stop sale. Pizza by the slice with no time mark. Per cook was made at 11:30am. Cook put correct time. Corrected On-Site

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. Reach in cooler next to three compartment sink: 24qts pizza sauce (47F) overnight cooling was prepared on 3-27.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, sauce, soup and cut ham and cheese.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop seasoning. Chef removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in cook line.

High Priority - Toxic substance/chemical improperly stored. Liquid detergent container stored on prep surface- operator removed. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

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