CICIS PIZZA

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. The manager was able to identify the pre made pizzas that racked on the wall. The time was marked. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher has dirt, dust and debris accumulated on top.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in the shelf in the dishwasher area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher/ dry storage area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from dishwasher area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at the salad bar.

High Priority - Observed 3 roach eggs in ice machine Observed 1 roach egg on ice in ice machine.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed roach egg on Ice in ice machine

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 - 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 - Accumulation of black mold-like substance in the interior of ice chute on self serve soda station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee-drinks on make line. Manager removed them Corrected On-Site

Basic - Interior of oven has accumulation of black substance/and food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. In unit under salad buffet

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. Premade pizzas on cook line

High Priority - Toxic substance/chemical improperly stored. Bottle of AP cleaner stored on rack next to disposable gloves

High Priority - Vacuum breaker missing at hose bibb on splitter added to hose bibb.

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. Spinach alfredo in walk in cooler not dated

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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food in walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Unit where cold buffet line is.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cold buffet reach in cooler

Basic - Standing water in bottom of reach-in-cooler. Cold buffet line

Basic - Utensils in poor condition. Observed whisk with missing handle n equipment storage next to dish area