PHILLY PIZZA AUTHORITY

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara made previous day, cooled in ice bath, put into reach in cooler, and then put for approximately 40 minutes 3-4 hours earlier 70F in the middle and 49F on the outside Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his hair, then continued to box up wings and fries to go Warning

High Priority - Nonfood-grade bags used in direct contact with food. Chicken breading in the freezer Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked eggplant 49F, cheese chunks 47F. Out and returned to cooler per operator - azoda 47F, pizza sauce 47F, soup 44F, mozzarella 44F, eggplant 42-45F. Glass door cooler in and out of cooler per operator. - out at room temperature, Azoda with raw garlic in oil, cooked marinated cherry peppers 74F. Out for less than 4 hours. Returned to cooler per.er. Warning

High Priority - Toxic substance/chemical improperly stored. Gallon of simple green over panko storage Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Warning

Intermediate - Handwash sink used for purposes other than handwashing. - Used to hold dirty container , scrub sponge, towel Warning

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. Daniel Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Pesto made in house dated 2/21. Wrong month per operator. Corrected to 3/21 - cheese sauce dated with 7 day expire date, all others except desserts with prep date, Corrected On-Site Warning

High Priority - - From initial inspection : 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. Touching the edges of a pizza while cutting it Warning - From follow-up inspection 2025-04-08: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale cooked peppers 1/22 Warning - From follow-up inspection 2025-04-08: Cooked peppers 3/27 Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 59F. Operator returned to cooler Warning - From follow-up inspection 2025-04-08: Cooked garlic in oil 72F for 3.25 hours per operator Time Extended

High Priority - - From initial inspection : 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 as required. Warning - From follow-up inspection 2025-04-08: 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. A few employees over 60 days Warning - From follow-up inspection 2025-04-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items dated incorrectly per operator. Cooked mushrooms 1/27, cooked sausage 1/27, cannoli cream 1/15, diced tomatoes 1/21, Warning - From follow-up inspection 2025-04-08: Marinara 3/30 Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cutting board next to exposed food Corrected On-Site Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch Corrected On-Site Warning - From follow-up inspection 2025-04-08: Time Extended

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. Touching the edges of a pizza while cutting it Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cheese Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale cooked peppers 1/22 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 59F. Operator returned to cooler Warning

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 as required. Warning

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

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. A few employees over 60 days 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. Employee on duty Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items dated incorrectly per operator. Cooked mushrooms 1/27, cooked sausage 1/27, cannoli cream 1/15, diced tomatoes 1/21, Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cutting board next to exposed food Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch Corrected On-Site Warning

Basic - Grease on the ground and/or pad around back door. Where 2 uncovered 5 gallon containers of oil are stored. Operator moved grease to grease recycle container Corrective Action Taken Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 200 ppm quat Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tzatziki 52F, sliced cheese 43-47F, True cooler overnight - glass door triple cooler overnight: Opened canned mushrooms 51-52F Shredded cheese 50-54F Ham 53F Opened canned peppers 50F Ricotta 53-55F Cannoli cream48-49F Fresh mozzarella 55F Burrata 54F Marscapone 48f Tzatziki 48F Marinara 50F Mozzarella 48-50F Cheesecake Warning - From follow-up inspection 2024-09-18: Sliced cheese 45F, cut tomatoes 47F, small cooler. Operator moved to another cooler. Operator adjusted thermostat. Glass door cooler Cream 31F Cheese 35F Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dining room removed, prep area expanded - slicer, prep table. Pizza display cases. Warning - From follow-up inspection 2024-09-18: Time Extended

Intermediate - - From initial inspection : 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. Delivery driver on duty; no food handler training Warning - From follow-up inspection 2024-09-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice Warning - From follow-up inspection 2024-09-18: Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tzatziki 52F, sliced cheese 43-47F, True cooler overnight - glass door triple cooler overnight: Opened canned mushrooms 51-52F Shredded cheese 50-54F Ham 53F Opened canned peppers 50F Ricotta 53-55F Cannoli cream48-49F Fresh mozzarella 55F Burrata 54F Marscapone 48f Tzatziki 48F Marinara 50F Mozzarella 48-50F Cheesecake Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dining room removed, prep area expanded - slicer, prep table. Pizza display cases. 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. Delivery driver on duty; no food handler training Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.uncovered drink on speed rack Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken 45F top of Bain Marie. Operator moved to a deep containers - Shredded cheese 49F nested in another container. Operator discarded. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Warning

High Priority - Wiping cloth solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Corrected to 200 ppm quat Corrected On-Site Warning

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. Emailed to operator Warning

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. Jacob Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning