BALA’S PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed House made Garlic oil (67F - Cold Holding)in stainless pan on top of reach in pans located towards end of cook line. Manager removed and placed in reach in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee apron stored on bag of flour. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing rubber bracelet.

Basic - Equipment in poor repair. Observed reach in cooler below pizza display with torn door gaskets.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in a pan on top of reach in Cut tomatoes (56F - Cold Holding). Manager placed cut tomatoes in reach in cooler. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above reach in cooler . Employee removed and stored properly . Corrected On-Site Repeat Violation

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

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. Pizzas have no time marking. Employee states pizzas made at 1:00 and added time marking. Also, garlic in oil has no time marking. Employee states garlic in oil made at 12:00 and added time marking. Also, no written procedures available for holding garlic in oil and pizzas on time controls. Provided DBPR Form HR 5022-090 and operator completed form during inspection.Corrected On-Site Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from triple sink. Employee moved beverage to proper storage. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back exit door is not self-closing.

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. Operator has 3 food handler employees hired over 60 days with no proof of training

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. Operator has 3 food handler employees with no proof of form

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not separated in single door reach in cooler. Manager properly stored Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken at 39F thawing at room temperature in kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. All hand wash stations are missing signage.

No child labor law poster. For reporting purposes only.