UPTOWN PIZZA

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. Observed employee barehand contact cut tomatoes, cut lettuce, cut onions while making a salad. Immediately discussed with employee. Employee washed hands before making salad and no visible contamination was observed. Employee washed hands and placed gloves on. Corrected On-Site

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. Observed three pizzas in hot box in kitchen used for sell by slice option kept on time but missing time mark. Person in charge added time marks. 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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit when chlorine is used at triple sink per dish employee.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to test high temperature sanitation dish machine. Discussed with person in charge. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station in dish ware washing area. Discussed with person in charge.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three employees hired more than 60 days missing proof of food handler training. No other proof of food handler training for current employees on-site. 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. Observed house made pizza sauce in shed reach in cooler not date marked. Made previous morning per employee. Employee added date mark. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed male and female bathroom doors not self closing.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear food container stacked above triple sink with visible moisture.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of outdoor covered ice machine. Discussed with person in charge. Person in charge placed ice scoop in ware washing. Corrective Action Taken

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

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill with paint mixture attachment used as a mixer per employee and person in charge. Paint mixture attachment has visible rust and chipped paint. Discussed with operator. Person in charge moved attachments outside. Corrective Action Taken

Basic - Open dumpster lid. Observed dumpster lid opened in parking lot. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed kitchen exterior door by exterior bar not self closing and left open when employees come to check outside sitting guests.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed four rodent droppings located behind mixer in back kitchen on spray foam were floor meets wall. Person in charge swept up and disposed of droppings. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed small reach in cooler: pre cooked chicken strips (47F - Cold Holding). Chicken held in reach in cooler overnight per person in charge.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed small reach in cooler: pre cooked chicken strips (47F - Cold Holding). Product in reach in cooler overnight per person in charge. Reach in cooler over stuffed with lettuce blocking air flow. Discussed with person in charge. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red sauce and meat balls (120F - Hot Holding). Reheated on stove to 165F prior to being placed on steam table approximately 11 am per person in charge. Steam table directly in front of AC. Discussed with person in charge. Person in charge placed product on stove to reheat. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without an independent way to measure sanitizer temperature for dish machine. Discussed with person in charge.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for pizza by slice and melted butter kept on time. Provided blank time paper work to person in charge.

Basic - Equipment in poor repair. Observed reach in freezer gaskets torn. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed kitchen floor under equipment soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on small reach in cooler soiled with food debris. Observed torn gasket on reach in freezer soiled with food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels still on clean stacked food containers. Discussed with person in charge. Repeat Violation

Basic - Open dumpster lid. Observed dumpster lids open at start of inspection. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of employee food handler training, operator states certificates are off site being placed in a binder. Warning - From follow-up inspection 2023-05-30: Operator is working to train food employees. Time Extended - From follow-up inspection 2023-05-31: Operator needs more time to train. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of employee food handler training, operator states certificates are off site being placed in a binder. Warning - From follow-up inspection 2023-05-30: Operator is working to train food employees. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Three dead roaches observed on the side of the standup reach in cooler in the prep area. One dead roach observed behind the soda dispenser at the front counter and one under the storage shelf of the front counter at the entrance to the cook line. Operator swept and discarded all dead roaches observed. Corrected On-Site Warning - From follow-up inspection 2023-05-30: Observed one dead roach on front counter corner Observed one dead roach in between equipment on front line. Observed one dead roach in dish area to right of glass door coolers. Person in charge cleaned and removed all dead roaches. Time Extended

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. At time of inspection, pizza by the slice, garlic in oil and pizza sauce all held on time as public health control not updated on time chart board. Operator listed all items as 11am on the chart board. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles stored on clean prep table by cook line hand wash sink. Operator relocated the chemical spray bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza paddle in the dry storage area has accumulation of food residue staining. Small cutting board hanging over the three compartment sink has food residue staining. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection no proof of certified food manager for establishment. Operator state's certificates are off site being placed in a binder. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available to test the quaternary sanitizer solution buckets.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four employees actively working with food with no certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink in the warewashing/prep area. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of employee food handler training, operator states certificates are off site being placed in a binder. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks stored behind the outside bar counter without being secured. Two carbon dip tanks in front of the restrooms stored without being secured.

Basic - Dead roaches on premises. Three dead roaches observed on the side of the standup reach in cooler in the prep area. One dead roach observed behind the soda dispenser at the front counter and one under the storage shelf of the front counter at the entrance to the cook line. Operator swept and discarded all dead roaches observed. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the back side of the middle prep table. Operator relocated the employee beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over bags of lettuce in the middle reach in cooler in the main kitchen area. Operator relocated the employee personal food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic and metal containers stacked while wet.

Basic - Equipment in poor repair. Standup reach in freezer inbetween the warewashing area and main cook area has torn door gaskets.

Basic - Food stored on floor. Bulk containers of salt and sugar stored on the floor of the prep area. Employee relocated the bulk containers. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored on top of dusty pizza oven, operator states pizza paddle is an extra and removed the paddle to storage. Ice bucket stored on the floor at the front service counter. Operator relocated the ice bucket to the correct storage location. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave in the main kitchen area has old food debris build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on the hood filters and top of the pizza oven.

Basic - Old labels stuck to food containers after cleaning. Old date stickers attached to clean plastic containers on the shelf over the three compartment sink.

Basic - Open dumpster lid. Parking lot dumpster lid open at time of inspection.

Basic - Single-service articles improperly stored. Single service carry out containers stored in the floor in the dry storage room off of the main cook line. Operator relocated the carry out containers. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Fan attached to wall in the women's restroom has accumulation of dust on the fan guard.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on clean cutting boards on the main cook line. Operator relocated the wet wiping cloths. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt and sugar in the prep area with no product labeling.

High Priority - 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/ Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 57 live flying insects in dry good storage near hand washing station and pizza oven. Flying insects landing on single service items in storage room. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli sliced in kitchen prep area soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station near pizza oven blocked by dishes inside bowl. Person in charge removed dishes from hand washing station. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station at outside bar missing paper towels.

Intermediate - No soap provided at handwash sink. Hand washing station at outside bar missing soap.

Basic - Floor soiled/has accumulation of debris. Floor in kitchen under equipment soiled with food debris.