OLD TOWN PIZZA & TAVERN

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. Person in charge bare hand contacted cooked ready to eat pizza during the cutting process. Immediately discussed with person in charge and advised person in charge to place gloves on. No visible contamination observed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) main pizza make: red sauce (47F - Cold Holding); shredded mozzarella (54F - Cold Holding); fresh mozzarella (45F - Cold Holding) person in charge placed ice on products. All items temped at or below 41F by end of inspection. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red sauce (130F - Hot Holding) person in charge started reheating sauce. Sauce reached 167F by end of inspection. 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. Provided written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Mixer soiled with food debris. 2) food prep table not actively being used soiled with food debris. 3) cutting boards on food prep table and make line table soiled with black debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station by pizza make line blocked by chair and shelving unit. Person in charge moved chair during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing station near hot water tank filled with dirty dishes. Discussed with person in charge.

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified food manager onsite. 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. Provided employee reporting agreement and discussed with person in charge. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce in walk-in cooler not date marked from day of preparation.

Basic - Ceiling tile missing. Hole in ceiling above hot water tank.

Basic - Dead roaches on premises. 1) Two dead roaches near back door. 2) Two dead roaches near mixer and hot water tank. Person in charge had employee sweep and remove all dead roaches during inspection. Corrected On-Site

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Employee bong on reach in cooler near pizza make line.

Basic - Floor tiles missing and/or in disrepair. Floor tiles near back door missing Floor tiles near reach in freezer cracked.

Basic - Hole in or other damage to wall. 1) Hole in wall behind ice machine. 2) Hold in wall above hot water heater.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1) Above pizza make line 4 exposed bulbs without shielding 2) above steamer table and prep table 4 exposed bulbs without shielding. 3) near reach in cooler by back door and above mixer 4 bulbs without shielding.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) metal cans stored in non-functioning walk-in freezer soiled with mold and debris. 2) top of pizza oven soiled with food debris. 3) hood filters above fryer soiled with grease.

Basic - Old food stuck to clean dishware/utensils. Knives stored together in food pan soiled with old food debris.

Basic - Outer openings not protected with self-closing doors. Back door not self closing and left open.

Basic - Single-service articles improperly stored. Pizza boxes stored on floor near food prep table.

Basic - Single-service articles stored under leaking water lines. Single service items stored in non-functioning walk-in freezer, have water on plastic wrap. Mold on cardboard boxes.

High Priority - Observed: 1) In the front line reach in cooler by the server pass through window. Sausage 51F Cold Holding; block mozzarella 58F Cold Holding; Feta cheese 46F Cold Holding. In unit for 2 hours. Person in charge had employee add ice to fliptop cooler.

High Priority - Observed: Establishment is still operating without a license. Establishment needs to correct violations before being licensed.

Intermediate - Observed: Manager or person in charge lacking proof of food manager certification. 1) no proof of certified manager training onsite. Warning

Basic - Observed: 1) Cove molding at floor/wall juncture broken/missing. Cove molding missing on some walls in the main kitchen area. Operator states is attempting to fix

Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling has exposed Hood ventilation ducts, operator added sheet rock ceiling with seams that are not smooth easily cleanable.

Basic - Observed: Floor tiles missing and/or in disrepair. 1) floor tiles missing near back door 2) floor tiles cracked near hot water tank

High Priority - Priority: High Priority Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 1) Dishmachine tested at 0ppm chlorine. Person in charge added new chlorine sanitizer and retested at 50ppm. Corrected On-Site

High Priority - Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ 1) establishment operating without license. Operator has submitted plans and application to DBPR already. Plan review is looking into operators plans. Corrective Action Taken Warning

High Priority - Priority: High Priority Observed: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. 1) dishes being ran through dish machine not sanitized due to machine out of sanitizer. Person in charge added more sanitizer and reran machine. Corrected On-Site

High Priority - Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) pizza make line flip-top cooler: sauce (69F - Cold Holding); mozzarella (55F - Cold Holding); ricotta (44F - Cold Holding) cooler missing gaskets, no proper seal is attained when closing flip-top door. Sauce left on counter. Discussed time as a public health control with operator. 2) provolone cheese (61F - Cold Holding) left on deli slicer. Person in charge placed in walk-in cooler. 3) walk-in cooler: raw chicken x 2 (45F-47F - Cold Holding); deli meat (46F - Cold Holding); sausage (44F - Cold Holding) person in charge moved items to inside reach in cooler. Person in charge stated they will call service to check walk-in cooler. Warning

Intermediate - Priority: Intermediate Observed: Food-contact surface soiled with food debris, mold-like substance or slime. 1) attached mixer bowl soiled with food debris

Intermediate - Priority: Intermediate Observed: Manager or person in charge lacking proof of food manager certification. 1) no proof of certified manager training onsite. Warning

Intermediate - Priority: Intermediate Observed: 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. 1) some employees missing food handler training.

Basic - Priority: Basic Observed: Bowl or other container with no handle used to dispense food. 1) plastic souffle cup used as scoop in yeast in walk-in cooler

Basic - Priority: Basic Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1) ceiling in kitchen and above bar not smooth easily cleanable. Ceiling is spray foam that has been painted. Ceiling has exposed wires, AC ducts, Hood ventilation ducts. Warning

Basic - Priority: Basic Observed: Cove molding at floor/wall juncture broken/missing. 1) Cove molding missing near hot water tank. Warning

Basic - Priority: Basic Observed: Equipment in poor repair. 1) pizza make line flip-top cooler: Gasket missing on flip-top lid. 2) left door broken, not attached. 3) walk-in cooler gasket torn. Warning

Basic - Priority: Basic Observed: Floor tiles missing and/or in disrepair. 1) floor tiles missing near back door 2) floor tiles cracked near hot water tank

Basic - Priority: Basic Observed: Food stored on floor. 1) cooking oil stored on floor in kitchen. Discussed with operator. Warning

Basic - Priority: Basic Observed: Ice scoop handle in contact with ice. 1) ice scoop handle touch ice. Person in charge removed handle from ice. Corrected On-Site

Basic - Priority: Basic Observed: No handwashing sign provided at a hand sink used by food employees. 1) hand washing station near hot water tank missing sign. 2) hand washing station on make line missing sign. Provided signs during inspection. Operator hung signs. Corrected On-Site

Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) outside edges of mixer soiled with food debris. 2) walk-in cooler gasket soiled with black/green mold like substance

Basic - Priority: Basic Observed: Old labels stuck to food containers after cleaning. 1) old barcode labels stuck to tea pitchers.

Basic - Priority: Basic Observed: Working containers of food removed from original container not identified by common name. 1) bulk food containers missing common name label

High Priority - Rodent activity present as evidenced by rodent droppings found. One rodent droppings observed on the paper towel dispenser by the server pass through window. Two rodent droppings observed in the dry storage area on the floor. Operator swept and discarded the rodent droppings. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the front line reach in cooler by the server pass through window, sausage (48F - Cold Holding); beef (47F - Cold Holding); cheese (46F - Cold Holding) all in unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front line reach in cooler by the server pass through window, sausage (48F - Cold Holding); beef (47F - Cold Holding); cheese (46F - Cold Holding) all in unit overnight. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris on the slicer by the rear exterior door.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Six dead roaches in glue traps in the main kitchen area and bar area. Operator discarded the glue traps. Corrective Action Taken Warning

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing on some walls in the main kitchen area. Operator states is attempting to fix. Corrective Action Taken

Basic - Equipment in poor repair. Flip top reach in cooler at the server pass through window has broken door on the side closest to the display case.

Basic - Single-service articles not stored inverted or protected from contamination. Single service tin carry out containers on the backside of the main kitchen line not inverted or covered for protection.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop water by the mop sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution bucket at front line hand wash sink at 0ppm quaternary.