PAJANO'S PIZZA AND SUBS

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

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.

Basic - Broken window side of building prep area.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 110 item put back in oven for reheat.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked meatballs 125f, items moved to walk in cooler.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

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

Basic - Broken lid on flour container.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above customer food in stand up cooler. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Mike Faraone 10/8/2019

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 62f, shredded cheese 64f, raw sausage 64f, all,put in walk in cooler for quick chill.

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. No time mark for cooked pizza. Time mark adjusted. Repeat Violation

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. Deli ham in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on self service soda machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bucket used for portioning in flour bin. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Single-service articles improperly stored. Pizza boxes stored on floor. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef thawing on table at room temperature. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 57f, shredded cheese 54f,

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 104f, reheated now 167f,

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. Deli turkey, ham and cheese no date mark in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Self service soda chute.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks.

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

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. Cannot locate current certificates.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Half consumed pure life iced tea bottle in stand up cooler.