PETE'S PIZZA CO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 45f ,advised to keep a lower

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. -pizza less than 4 hours Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head soiled Corrected On-Site

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. -new hire

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 certificate expired

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above pizza oven

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on sub sandwich paper Corrected On-Site

Basic - Ice buildup in chest freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -meat sauce 54f to 71f per employee made yesterday

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler ham 45f,cheese 46f

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tcs sauce 104f-122f employee reheating Reheated to 165f Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -bleach spray bottle stored next to pizza boxes

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee grabbed pizza with bare hands and placed in oven Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -drink and phone on ice machine Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -salt

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of mixer soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -provolone cheese 47f -tcs sauce 61f less than 4 hours

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. -Pizza Corrected On-Site

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. -ham sliced Saturday

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

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -grey tubs

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. -new hire

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 - Ceiling tile missing. -over walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on food shelf -drink on ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -glasses and other item o; food storage shelf

Basic - Equipment in poor repair. -shelves in walk-in cooler rusted and soiled

Basic - Floor soiled/has accumulation of debris. -walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between wall and holder Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -tong hanging on oven door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pizza hood soiled -hood filters soiled over grill -burner soiled with grease -exterior of mixer

Basic - Time/temperature control for safety food thawed in an improper manner. -chicken and salami room temperature

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -by pizza hood Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in cooler gasket torn Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of mixer. -build up of grease on burners -around soda heads Warning - From follow-up inspection 2024-12-04: Burners improved Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatball 44f -Slice ham 44 advised to keep a lower level

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.

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 - Bowl or other container with no handle used to dispense food. -parsley

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on counter with pizza boxes

Basic - Food stored in a prohibited area. -bread and pizza in hallway Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled over stove -hood over pizza oven -walk in cooler shelves -top of stove build up of grease

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 44f

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. -pizza less than 4 hours

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -by pizza oven,kitchen and dining area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on stove burners -residue build up on mixer stand -walk in cooler shelves -side of stove build up of grease -side of fryer next to stove with build up of grease -dust on exterior of hood over stove

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee touch wallet and put pizza in oven with bare hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tsc pizza sauce 61f less than 4 hours

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. -pizza less than 4 hours

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over pizza oven

Basic - Food stored in a prohibited area. -sausage cooling in hallway Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour

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

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Womens and Ladies Warning - From follow-up inspection 2023-02-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over pizza area Warning - From follow-up inspection 2023-02-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves Warning - From follow-up inspection 2023-02-10: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled next hood Warning - From follow-up inspection 2023-02-10: 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 and the time removed from temperature control cannot be determined. Pizzas less than 4 hours. Operator corrected. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves soiled -interior of ice machine has accumulation of pink mold-like substance, operator cleaned Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Meat sauce in walk in cooler per operator prepared day before yesterday Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both mens and womens restrooms Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off the handle of the oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door and gasket soiled -vents on front of ice machine have accumulation of flour -hood vents above stove soiled

Basic - Plumbing system in disrepair. -urinal in mens restroom has out of order sign

Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label Repeat Violation

High Priority - Pesticide-emitting strip present in food prep area. Under 3 compartment sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 44f, Tcs Pizza sauce 60f

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. Pizza less than 4 hours. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tcs sauce meat and pizza

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and Ladies room

Basic - Bread knots stored in hallway not covered.

Basic - Ceiling dusty in walk in cooler we're fan blows.

Basic - Equipment in poor repair. -Walk in cooler gasket torn. - lid to chest freezer in disrepair tape and exposed insulation.

Basic - Food stored on floor. Bag of bread on floor by pizza oven .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled above oven/fryer Grease on hood above pizza oven.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall dusty behind freezer and next to pizza oven.

Basic - Working containers of food removed from original container not identified by common name. Flour