JAYLUIGI

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Located in the reach-in cooler immediately next to the ice machine, (3) cambros of pomodoro sauce, prepared 9/22 52F. Employees advised the items remained in the unit after preparation. Items failed to reach proper cooling parameters. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Located in the reach-in cooler immediately next to the ice machine, (3) cambros of pomodoro sauce, prepared 9/22 52F. Employees advised the items remained in the unit after preparation. Items failed to reach proper cooling parameters. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training observed for: Arnes Godoy Adrietta Godoy Jordanian Escobar Alexander Perez Juan Bautista Warning

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. Manager had new employees fill out employee health agreements. Corrected On-Site Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. (3) cambros of pomodoro sauce, prepared 9/22 52F. Employees advised the items remained in the unit after preparation. Items failed to reach proper cooling parameters. Thermometer not used to check temperature. Warning

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. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach-in coolers with debris build up on cook line. Warning

Basic - Open dumpster lid. Discussed with chef to have dumpster closed. Corrected On-Site Repeat Violation Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open beverage container observed in reach-in cooler storing pizza dough on cook line. Manager removed Corrected On-Site Warning

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 pull dirty towel out of trash can near dish pit and place in dirty towel bag then proceeded to continue with food prep with no hand wash. Inspector instructed on proper hand washing. Employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta 50f

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and undercooked egg items on new menus need to be identified

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked tomatoes (50F - Cold Holding); broccolini (50F - Cold Holding); 1# mozzarella cubed (50F - Cold Holding); 3# grated mozzarella (50F - Cold Holding); 2# cooked eggplant (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomatoes (50F - Cold Holding); broccolini (50F - Cold Holding); 1# mozzarella cubed (50F - Cold Holding); 3# grated mozzarella (50F - Cold Holding); 2# cooked eggplant (50F - Cold Holding) Operator discarded food. Inspector suggested moving food from plastic to metal pans for folding. Inspector suggested time as a public health control form as a solution for pizza make station/ provided paperwork. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Dish cart blocking cooks line hand wash sink Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area

Basic - In-use tongs stored on equipment door handle between uses. Km removed tongs from oven handle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line reach in cooler gaskets

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has changed a portion of one of their walk-in coolers into a prep room where pizza dough is prepared. Warning - From follow-up inspection 2022-11-16: Time Extended - From follow-up inspection 2023-01-06: Spoke with Lola about plan review application. There are plans in system that are being worked on Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of unisex restroom at 86 degrees F ran for 2 minutes Warning - From follow-up inspection 2022-11-16: Time Extended - From follow-up inspection 2023-01-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has changed a portion of one of their walk-in coolers into a prep room where pizza dough is prepared. Warning - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of unisex restroom at 86 degrees F ran for 2 minutes Warning - From follow-up inspection 2022-11-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across flat top: Cream 46 degrees F, mozzarella 52 degrees F, roasted tomatoes 46 degrees F, Reach-in cooler across stove top: mozzarella balls 51 degrees F, cut tomatoes 52 degrees F, Double door reach-in cooler next to ice machine: artichokes 46 degrees F, pomodoro sauce 46 degrees F Operator placed foods on ice. Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking their pork sausage with no approved written procedures Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pomodoro sauce at 1:25 finished cooking at 8:30 95 degrees F re-temp at 2:30 94 degrees F. Operator split sauce into separate containers and added more ice bags Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in dish pit area used to refill pitcher and dump sanitizer. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has changed a portion of one of their walk-in coolers into a prep room where pizza dough is prepared. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of unisex restroom at 86 degrees F ran for 2 minutes Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler Warning

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on water at 88 degrees F Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberry over pasta in walk-in cooler. Operator rearranged Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of plum tomatoes in dry storage Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment is receiving salmon fresh then cleaning, cutting, and portioning fish. Salmon is then vacuum sealed and placed in reach-in freezer and then brought out to thaw in walk-in cooler still within sealed packaging. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is receiving salmon fresh then cleaning, cutting, and portioning fish. Salmon is then vacuum sealed and placed in reach-in freezer and then brought out to thaw in walk-in cooler still within sealed packaging. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make line top portion: Pizza sauce 46 degrees F, cooked sausage 46 degrees F, cooked onions 46 degrees F, roasted tomatoes 48 degrees F, cooked sausage 45 degrees F Reach-in cooler across flat top grill top portion: cooked egg yolk 48 degrees F, mozzarella 50 degrees F, roasted tomatoes 47 degrees F. Operator placed foods on ice Reach-in cooler across stove top portion: Commercially processed canned artichoke hearts opened 50 degrees F, roast tomatoes 47 degrees F, roasted pepper pesto 48 degrees F, butter 51 degrees F, beans 49 degrees F, tomato sauce 49 degrees F. Operator placed foods on ice. Double door reach-in cooler next to ice machine: roasted tomatoes 46 degrees F, cooked artichokes 46 degrees F, hummus 45 degrees F. Operator lowered cooler temperature Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato sauce at 2 finished cooking at 10 107 degrees F re-temp at 3:07 93 degrees F. Sauce is in large plastic container inside of ice. Operator portioned into smaller containers and submerge in ice. Corrective Action Taken Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza bread with time/temperature control for safety sauce held on time. Emailed time as a public health control form. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of plum tomatoes in dry storage. Operator segregated Corrective Action Taken Warning