MOD PIZZA

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler prep table main pizza station Cold holding: cheese 46 f feta 45 f cut leaves 47 f employee moved to freezer 2nd temp all to 43 f Cold holding: cut tomatoes 45 f 2nd temp 45 f Left side of the prep line reach in cooler. Ambient air temp 51 f blue cheese 45 f feta cheese 45 f yellow cheese 45 f cut salami 45 f employee moved to freezer. All to 43 f Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Missing for 14 people observed 1

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. Missing for one employee.

Basic - Current Hotel and Restaurant license not displayed. Observed 2024

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter installed at mop sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrective Action Taken

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.