4TH STREET PIZZA INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top shelf in reach-in cooler stored above shredded mozzarella. Eggs were relocated to the bottom shelf. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector will provide DBPR form HR 5030-104.

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. Thaw sausages cooked then frozen not date marked correctly. Manager date marked to date thawed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabled spray bottles next to three compartment sink. Employee labeled. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen preparing food without hair restraint.

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled under fryers.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No Heimlich maneuver/choking sign posted. No choking poster available. Inspector will provide poster to operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of flat top grill with heavy accumulation of grease.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In basket at fryer: chicken wings (125F - Hot Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib located outside rear door. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Pizza screens have built up food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter has wet rag stored in it. Employee removed. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen by dough mixer. Manager replaced soap. Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. Onions stored on floor by rear door. Employee stored up off the floor. Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes stored on floor outside back door. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib outside rear door.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Cutting board on reach in cooler nearest dough mixer has built up food debris.

Intermediate - No soap provided at handwash sink near dough mixer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses on prep table next to can opener. Manager removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on edge of bread bin. Manager removed. Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes on floor outside back door.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put eyeglasses on, then put gloves on then continued making a salad for an order no hand wash.

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 operator filling lettuce in to go box for an order with bare hands.

Intermediate - No soap provided at handwash sink. Prep area 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. Lasagna in reach in freezer. Operator marked Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above prep area

Basic - Condensation or other drainage not disposed of according to law. Ac drainage dripping onto prep area in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Both cooks

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat mozzarella in tall reach-in cooler of front line

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in reach-in freezer

Basic - Food stored on floor. Container of pizza sauce on floor of walk-in cooler. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee tall single door reach-in cooler of kitchen. Discussed proper storage

High Priority - Nonfood-grade bags used in direct contact with food. Trash bags used in contact with raw dough

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patty over ready-to-eat chicken wings in tall single door reach-in cooler of kitchen,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen: pizza sauce 62 degrees F. Discussed with operator that sauce must be place under refrigeration

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. Pizza sauce at 3:30 finished mixing at 12 ambient cooling 70 degrees F re-temp at 3:45 68 degrees F. Pizza sauce was sitting in kitchen at room temperature. Operator moved to walk-in cooler. Discussed with operator to split into smaller portions.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in side prep area blocked by trash can

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/ 4 food handlers present with no certified food manager onsite at time of inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by dough mixer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in double door reach-in cooler of cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of kitchen. Opened employee beverage container in a cold holding unit with food to be served to customers. In tall single door reach-in cooler of kitchen

Basic - Employee eating in a food preparation or other restricted area. Employee eating on top of bags of flour near rear exit.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tall single door reach-in cooler of kitchen.

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen.

Basic - Food stored on floor. Containers of pizza sauce in middle of kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outside of walk-in cooler: Receiving temperature ham 56 degrees F. Operator refused the order Corrected On-Site

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Cooked pork in tall double door reach-in cooler. Operator unable to determine date made

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Meatballs 117 degrees F. Operator placed in oven and reheated Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaners next to clean containers.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of kitchen blocked by fan

Intermediate - Handwash sink used for purposes other than handwashing. Container inside of handwash sink of front line.

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. 2 out of 4 food handlers missing training

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in reach-in cooler of cook line Cooked pork in tall double door reach-in cooler. Operator unable to determine date made. See stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above pizza make line Opened employee beverage container in a cold holding unit with food to be served to customers. Tall single door reach-in cooler of kitchen Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Single door reach-in cooler of kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Meatballs 119-128°F. Employee stirred and adjusted steam table. Corrective Action Taken Repeat Violation

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

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

Basic - Bowl or other container with no handle used to dispense food. Clear storage container used as scooper for pizza sauce.

Basic - Condensation or other drainage not disposed of according to law. Drip coming from vent above prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf under prep table next to bottles of vinegar. Employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear storage containers on drying rack.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Next to tall reach-in freezers, tiles are cracked.

Basic - Food stored in a location that is exposed to splash/dust. Fried mushrooms exposed to splash from condensation coming from vent over top. Operator removed Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Single-service articles improperly stored. Pizza boxes and paper towels on floor of storage room.

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