JERSEY SLICE

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager at front counter touched hair with bare hands and whipped hands on soiled pants then put on gloves and handled clean equipment and pans of pizza without washing hands between tasks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding); sausage (51F - Cold Holding) in overfilled containers in top section of flip top reach in cooler at pizza maker station, per manager lid was taken off cooler for approximately 2 hours and put lid back on right before inspection started. shredded cheese (56F - Cold Holding) in bottom section of pizza maker station cooler, per manager shredded cheese has been consistently taken in and out of cooler for several hours prior. cut lettuce (49F - Cold Holding) in overfilled container in small table top reach in cooler in prep area, per manager lettuce was taken out of walk in cooler less then 1 hour prior. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice chute of soda machine at drink station in dining room has a build up of mold like substance. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager making pizzas in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In cabinet under soda machine at drink station in dining area. Repeat Violation

Basic - Trash receptacles not provided where needed in establishment. No trash can near hand wash station on cook line by large mixer.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned to kitchen after using restroom without washing hands after entering the kitchen and began to handle clean utensils and equipment. Repeat Violation Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Flying insect pesticide spray on rack in back of kitchen, per operator spray is used inside establishment around drains in warehouse washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce (60F,59F - Cold Holding); ricotta cheese (61F - Cold Holding); sliced ham (61F - Cold Holding); shredded cheese (58F - Cold Holding); sausage (63F,61F - Cold Holding); cooked pasta (60F - Cold Holding) in pizza make line cooler, per employee lids and doors open for less then 1 hour, all items moved to walk in cooler. pizza sauce (68F - Cold Holding) sitting out on counter, per employee sauce was taken out of cooler less then 1 hour prior, sauce placed in walk in cooler. feta cheese (48F,47F - Cold Holding); cut tomatoes (48F - Cold Holding) all items in small tablespoons top cooler in prep area in double pans, per employee all items where taken from the walk in cooler approximately 2 hours prior, extra pan removed. Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on door handle of stove in kitchen, tongs moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinet at drink station in dining area. Racks in walk in cooler. Repeat Violation

Basic - Single-service articles improperly stored. Pizza boxes on floor by front counter, boxes moved. Sleeves of to go cups stored on soiled shelf of cabinet in drink station. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of romaine stored over garlic knots and cheese in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in prep area.

High Priority - Dented/rusted cans present. See stop sale. Can of artichokes with large side dent and both sides dented along top can seaming.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee take customer payment at front counter then put on gloves to remove pizza from oven and box/package for a customer. Inspector spoke with employee and employee washed hands before putting on gloves. Corrective Action Taken

High Priority - Food with mold-like growth. See stop sale. Two cucumbers in container with mold-like growth in walk in cooler. Employee removed cucumbers. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flying insects observed: 4 live flying insects at the mop sink 1 live flying insect at front counter 1 live flying insect at reach in cooler at back prep 1 live flying insect at fryers 1 live flying insect at back exit door Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler; cut tomato (47F - Cold Holding); mozzarella cheese (47F - Cold Holding); raw wings (48F - Cold Holding); cooked chicken (47F - Cold Holding); meatballs (46F - Cold Holding); cannoli cream (47F - Cold Holding); cheese ravioli (45F - Cold Holding); cheese stuffed shells (47F - Cold Holding); ricotta cheese (45F - Cold Holding); garlic/oil (47F - Cold Holding); heavy whipping cream (47F - Cold Holding); ranch dressing (48F - Cold Holding); bleu cheese (47F - Cold Holding); Caesar dressing (48F - Cold Holding). Per person in charge, all products have been in walk in cooler since yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed in walk in cooler; cut tomato (47F - Cold Holding); mozzarella cheese (47F - Cold Holding); raw wings (48F - Cold Holding); cooked chicken (47F - Cold Holding); meatballs (46F - Cold Holding); cannoli cream (47F - Cold Holding); cheese ravioli (45F - Cold Holding); cheese stuffed shells (47F - Cold Holding); ricotta cheese (45F - Cold Holding); garlic/oil (47F - Cold Holding); heavy whipping cream (47F - Cold Holding); ranch dressing (48F - Cold Holding); bleu cheese (47F - Cold Holding); Caesar dressing (48F - Cold Holding). Per person in charge, all products have been in walk in cooler since yesterday. Operator made service call during inspection and repair person expected to arrive 6pm today. Also, ranch dressing (59F - Cold Holding); bleu cheese dressing (60F - Cold Holding) in containers at front counter with ice covering bottom of containers only and product above ice chill line. Per employee, dressings both placed out one hour prior. Dressings moved to reach in cooler to quickly chill. Corrective Action Taken Repeat Violation Admin Complaint

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. No written procedures available. Provided DBPR HR 5030-104 to operator. Corrected On-Site

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. Per person in charge, four employees hired over 60 days ago have not had food handler training(Jack C, Carolina H, John M and Jose).

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. No proof available for most employees. Provided DBPR Form HR 5030-103 to operator.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee food handler training certificate for Cheyenne H is a photocopy.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid under front counter.

Basic - Food stored on floor. Container of dried noodles on floor in walk in freezer currently being used as dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles is soiled. Cabinet under soda machine storing single service items is soiled. Repeat Violation

Basic - Reach-in cooler/walk in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like substance.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler have debris. Vent above ice machine is dusty.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizer bucket stored on the floor at back prep table by walk in cooler.