Anacapri Pizzeria Improves its Sanitary Rating

Basic - - From inspection on 2017-01-09: Basic - Cutting board has cut marks and is no longer cleanable. By slicer **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-12: **Time Extended**

Intermediate - - From inspection on 2017-01-09: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Victor **Warning** - From follow-up inspection on 2017-01-12: **Time Extended**

Intermediate - - From inspection on 2017-01-09: 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.Diane, Adam **Warning** - From follow-up inspection on 2017-01-12: **Time Extended**

Intermediate - - From inspection on 2017-01-09: 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.Trevor **Warning** - From follow-up inspection on 2017-01-12: **Time Extended**

Basic - Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Roma **Corrected On-Site** **Warning**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Soufflé cups **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. By slicer **Repeat Violation** **Warning**

Basic - Duct tape used to repair nonfood-contact surface. Faucet **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**

Basic - Hole in or other damage to wall. Small holes by 3 bin sink **Repeat Violation** **Warning**

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Dough cutter store between tables **Repeat Violation** **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Salt scoop **Corrected On-Site** **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Plumbing system in disrepair. Leaking nag at mop sink **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2 fruit flies in dish area **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.1 pound eachTomatoes 51f,provolone 50f, cut lettuce 51f **Warning**

High Priority - Raw animal food stored over cooked food. Raw eggs over sauce **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Orange cleaner **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. Cleaner **Corrected On-Site** **Warning**

Intermediate - Cutting board(s) stained/soiled. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Victor **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.Diane, Adam **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Door broken **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw **Warning**

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.Trevor **Warning**

Basic - Bowl or other container with no handle used to dispense food.salt **Corrected On-Site**

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean cutting boards

Basic - Cutting board has cut marks and is no longer cleanable. By slicer

Basic - Dough cutter stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.above pizza station

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

Basic - Floor soiled/has accumulation of grease under equiptment.

Basic - Holes in walls through out kitchen.

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

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Stored on egg crates

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.

Basic - Plumbing system in disrepair. Urinal

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Walls soiled with accumulated grease, food debris, and/or dust.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Jug of termite liquid **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 53° sliced tomatoes 47°. States just stocked station. Recommend to rapid chill. **Corrective Action Taken** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Raw calamari o er cooked clamz **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.raw beef and calamari over french fries and ravioli **Corrected On-Site** **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Encrusted material on can opener blade.

Basic - - From inspection on 2016-02-15: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens **Warning** - From follow-up inspection on 2016-04-19: **Time Extended**

Intermediate - - From inspection on 2016-02-15: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Victor **Warning** On 4/18 robert lobdell 2/15. Has servsafe card on site. By next routine Victor shall obtain food managers card - From follow-up inspection on 2016-04-19: **Time Extended**

Intermediate - - From inspection on 2016-02-15: Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**. On 4/18 one employee has a original safe staff workers card. By next routine, all employees shall have original certificates for food workers training - From follow-up inspection on 2016-04-19: **Time Extended**

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

Basic - Equipment in poor repair. Pizza paddle cracked **Warning**

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 82. seats on site. There are 82 seats with tables to eat. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Victor **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

Basic - Backflow device not located for convenient service or maintenance access. 3 bin sink hose **Warning**

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

Basic - Employee personal items stored in or above a food preparation area. Fish in cooler above customer items **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Warning**

Basic - Equipment in poor repair. Pizza paddle cracked **Warning**

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 82. seats on site. There are 82 seats with tables to eat. **Warning**

Basic - Gaskets with slimy/mold-like build-up. Salad box **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. North prep box **Corrected On-Site** **Warning**

Basic - Nonfood-grade bags used in direct contact with food. Bread **Corrected On-Site** **Warning**

Basic - Single-service articles improperly stored. Pizza boxes on floor **Repeat Violation** **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cheese in walk in **Corrected On-Site** **Warning**

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy 46f. Iced **Corrective Action Taken** **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees cheese 58f, salad mix58f, sliced tomatoes 57f, feta 45t, sliced turkey 47f **Repeat Violation** **Warning**

High Priority - Presence of insects, rodents, or other pests. 1 live fly in dish area and 2 live flies by ice cream machine. Next day callback per Supervisor **Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw calamari over cooked clams **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over pasta **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items in the cooler **Warning**

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nail polish on server **Repeat Violation** **Warning**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Victor **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sos **Corrected On-Site** **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Bug spray **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - Hole in or other damage to wall. East Handsink area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**

Basic - Outer openings not protected with self-closing doors. West kitchen door **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. Bottom of proofer

Basic - Utensils in poor condition. Missing cover on pizza box **Repeat Violation**

Basic - Walk in cooler floor dirty

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind line

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Top of salad box holding cheese 47f and sliced tomatoes 47f. Only 2 items in top of box. Freon added while on site

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Freon low.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham end not date marked in walk in cooler **Repeat Violation**

Portable fire extinguisher missing from its designated location. For reporting purposes only. 2a 10bc

Basic - Build-up of grease on nonfood-contact surface. Bread rack. **Corrected On-Site**

Basic - Hole in or other damage to wall. Holes in wall above mop sink **Repeat Violation**

Basic - Hood soiled with accumulated grease, dust or food debris. . Hood vents soiled

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen bulbs **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. Top of oven

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp over pepperoni in white freezer **Repeat Violation**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with bracelet on

Basic - Food-contact surface not smooth and easily cleanable. There is a missing cover on pizza box

Basic - Hole in walls in dish area **Repeat Violation**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Single-service items stored on floor. Lids behind soda unit

Basic - Wall in disrepair under handsink in kitchen

High Priority - Live, small flying insects in food preparation area. 1 live fly in prep

High Priority - Pesticide use not in accordance with manufacturer's directions. Rid a bug inside **Repeat Violation**

High Priority - Potentially hazardous (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.made at 1:30

High Priority - Raw animal food stored over ready-to-eat food. Raw burger over deli ends **Corrected On-Site** **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meat ends **Repeat Violation**

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

Intermediate - Spray bottle containing toxic substance not labeled. Purple cleaner

Basic - Build-up of grease on nonfood-contact surface. Dish racks

Basic - Carbon dioxide/helium tanks not adequately secured. Empt **Corrected On-Site**

Basic - Cove molding at floor/wall juncture broken/missing. By mixer

Basic - Hole in wall. Small holes by prep area **Repeat Violation**

Basic - Light shield damaged/in disrepair. Missing

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in rear door

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Dish area

Basic - Wall in disrepair. Under handsink

High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Raid inside **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit.No pizza made

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Large prep box. All items iced and maintainng temp upon arrival

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham end

Intermediate - Cutting board(s) stained/soiled.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup

No Violations Were Observed

Intermediate - No certified food manager for establishment.

Basic - Ceiling soiled with accumulated dust. Vent above dish area

Basic - Grease accumulated under cooking equipment.

Basic - Hole in wall. There are small holes above handwah sink

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Leaking pipe at plumbing fixture. Prep sink

Basic - Nonfood-grade bags used in direct contact with food. Bread

Basic - Plumbing system in disrepair. Leak in prep sink draining on the floor

Basic - Wall soiled with accumulated food debris. Behind fryer **Repeat Violation**

High Priority - License expired within 30 days after expiration date.

High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 49f Corrected on site Discarded by cook

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 47f, cheeseb46f, cut lettuce 45f

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items greater than 48f are to be discarded.

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than Utensil in hand wash sink

Intermediate - No certified food manager for establishment.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sandwich unit not holding items on top 41f or below

Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pizza box

Portable fire extinguisher missing from its designated location. For reporting purposes only. Kitchen

No Violations Were Observed

Basic - Attached equipment soiled with accumulated grease. Hood filters

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The top of the dish mashine is dirty

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat violation

Basic - Drain cover(s) missing. Repet violation, dish area

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use tongs stored on oven door handle. **Repeat Violation**

Basic - Leaking pipe at plumbing fixture. Mop sink leaking on the floor

Basic - Single-service items stored on floor. Cups, corrected on site, repeat violation

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Not enough lighting throughout kitchen area Repeat violation

Basic - Wall soiled with accumulated food debris. Dish area wall is greasy

Basic - Wall soiled with accumulated grease on the wall Behind fryer on the line **Repeat Violation**

High Priority - Dead bugs in light shield in kitchen on premises.

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Containers with blue lids in walk in are non food grade **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ice cream in freezer. The ice cream is not hermetically sealed repeat violation

High Priority - Roach activity present as evidenced by live roaches found. 9 live roaches on the floor under the soda boxes in the kitchen, 4 dead in the light shield above the dish area

High Priority - Sewage/wastewater backing up through floor drain by the freezer

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Roast beef and turkey end in cooler **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Basic - In-use tongs stored on oven door handle between uses. **Warning**

High Priority - Nonfood-grade containers used for food storage ' direct contact with food.pastas in walk in are in non food containers **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. The deli meat ends are not date marked **Warning**

High Priority - Raw animal food stored over ready-to-eat food.Observed raw beef over ice cream in freezer with working containers. Repeat violation. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.observed raw shell eggsover ready to eat pizza crusts that are cooked **Corrected On-Site** **Warning**

Basic - In-use tongs stored on oven door handle between uses. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on pizza make table**Warning** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation.pizza man **Warning**

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server has green nail polish on getting drinks **Warning**

High Priority - Nonfood-grade containers used for food storage ' direct contact with food.pastas in walk in are in non food containers **Warning**

Intermediate - Reach-in cooler gaskets soiled with food debris. **Warning**

Basic - Cleaned and sanitized equipment or utensils not properly stored.The pizza paddles are on the floor in dry storage **Warning**

Basic - Case of single-service articles stored on floor in dry storage area. Pizza boxes **Warning**

Basic - Leaking pipe at plumbing fixture.prep sink is leaking on the floor **Warning**

Basic - Drain cover(s) missing.There is a drain cover missing in disharea **Warning**

Basic - Wall soiled with accumulated food debris.The wall by the fryer is greasy **Warning**

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Thebbulbs are burnt out in several areas **Warning**

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, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Complied Paid Confirmation 127067927

Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daido expired 4/13 **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meat sauce 10f corrected on siteb135f

High Priority - Raw animal food stored over cooked food.raw sausage over ice cream in freezer with open containers in use

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken in non food grade bags

Basic - Nonfood-contact equipment in poor repair.lid on suce container in walkin is broken

Basic - Cleaned and sanitized equipment or utensils not properly stored.tongs on the ovenhandle

Basic - Single-service articles not stored at least 6 inches above the floor.pizza boxes in wrap are on the loor

High Priority - Grease interceptor/trap overflowing onto floor/ground.rer yard has grease all over by grease trap

Basic - Open dumpster lid.

Basic - Exterior door has a gap at the threshold that opens to the outside. West door

Basic - Outer openings not protected with self-closing doors.

Basic - Hole in wall.small holes noted in wall by 3 bin sink

Basic - Attached equipment soiled with accumulated dust.fan grate above prep area is dusty

Basic - Light not functioning.several burnt and missing in kitchen

Basic - Current Hotel and Restaurant license not displayed.

High Priority - License is expired and is more than 60 after expiration date.

Basic - Carbon dioxide/helium tanks not adequately secured.by rear door

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jessica

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.lettuce 48f, provolone 48F . corrective action taken. Final warning **Repeat Violation**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Top of prep box not holding 41f. Bottom 39f . All PHFs shall be kept 41f

Basic - No conspicuously located ambient air temperature thermometer in holding unit.cream unit

High Priority - Raw animal food stored over ready-to-eat food.observed raw chicken over fries in freezer. Corrected on site.

Intermediate - Accumulation of food debris/grease on food-contact surface.cardboard box with I Utebsils in it. Corrected on site. Repeat violation

Basic - Cleaned and sanitized equipment or utensils not properly stored.tongs on oven handle

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

Basic - Floor tiles missing.coving by walkin cooler

Basic - Hole in wall.wall peeling under handsink

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several

Basic - Carbon dioxide/helium tanks not adequately secured.dry stoage

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Cook

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 54f,americanb54f,provolone 48f,, yellow american 55f put in box 1 hr ago. Corrective action taken. Discussed keeping cheese inside refrig. for permanent solution

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.top of large salad box not maintaining items 41f or below Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food.raw sausage over fries in freezer

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in grated parm

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.clean utensils in dorty plastic container

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server with fake nails

Critical - Observed clean utensils in an old cardboard box

Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.

Observed food debris accumulated on kitchen floor.by ice cream machine

Observed food debris accumulated on kitchen floor.walk in under sauce rack

Observed wall in disrepair.metal sticking out by pizza oven

Observed wall soiled with scuff marks behind bar

Observed personal care item stored with food.colon health By honey

Carbon dioxide/helium tanks not adequately secured.by rear dooe tanks

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse .cream 54f discarded by operator

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream 54f

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese CH 54f large prep box.Unit on defrost.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep box holding all food items greater than 41f

Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.hole in rear door

Observed wall in disrepair.tile

Lights missing the proper shield, sleeve coatings or covers.kitchen

Carbon dioxide/helium tanks not adequately secured.co2 Corrected On Site.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Roast beef,provolone cheese ,found cold holding over 4 hours in walk-in cooler.

Critical - Cold holding equipment,walk-in cooler incapable of maintaining potentially hazardous food at proper temperatures of 41 DEGREES FARENHEIT..

Observed small white cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Lack of use of chemical test kit when using chemical sanitizer,chlorine at three-compartment sink/warewashing machine. Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse cheese and ham overnight in prep

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 52f,ham 52f ham 48f, Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 44f make table

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.box top of large prep

Critical - Observed blocked handwash sink

Observed gaskets/seals on cold holding unit in poor repair.large prep

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.dish

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.knife between cracj in table Corrected On Site.

Critical - Cold water not provided/shut off at employee handwash sink.wait station

Observed leaking pipe at plumbing fixture.3 bin sink

Critical - Hand wash sink lacking proper hand drying provisions.wait aa

Observed ceiling in disrepair.ceiling tile hanging

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.k 0n ground

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw chicken over cooked items Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do manual dishwash until dishwasher is fixed

Critical - Cold water not provided/shut off at employee handwash sink.womans

Critical - Outer openings of establishment cannot be properly sealed when not in operation.gap in rwar door

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in garlic Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.Corrected On Site.

Observed residue build-up on nonfood-contact surface.kitchen trash can

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed attached equipment soiled with accumulated dust.a/c

Lights missing the proper shield, sleeve coatings or covers.

Carbon dioxide/helium tanks not adequately secured.

Ceiling not smooth and easily cleanable.ceiling vent rusting

Critical - Hot water not provided/shut off at employee hand wash sink.

Light not functioning.hoid

Critical - Observed a gas appliance without proper venting. For reporting purposes only.fryer not under hood on ne

Critical - Observed accumulation of debris in warewashing machine and associated equipment.lime

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.fan blade in walk in

Observed grease accumulated on kitchen floor.under mop sink

Observed leaking pipe at plumbing fixture.handsink-Water was turned off

Observed nonfood-contact equipment in poor repair. gaskets are torn

Observed open dumpster lid.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 75 Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.eggplantRepeat Violation.

Violation: 29-08-1Plumbing system in disrepair.sink

Violation: 37-03-1Observed wall in disrepair.under hand sink

Carbon dioxide/helium tanks not adequately secured.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep box top

Critical - Cold water not provided/shut off at employee handwash sink.kitchen

Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.line

Lights missing the proper shield, sleeve coatings or covers.by ice machine

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Missing info on training sheets

Critical - No thermometer provided to measure temperature of food product.

Observed attached equipment soiled with accumulated grease.filter

Observed build-up of food debris, dust or dirt on nonfood-contact surface.pizza racks on oven

Critical - Observed buildup of slime in the interior of ice machine.

Observed ceiling in disrepair.by 3 bin sink

Critical - Observed dead roaches on premises.1 dead in freezer number 2

Critical - Observed dead roaches on premises.1 dead roach stuck in ice in freezer

Critical - Observed food employee touching ready-to-eat food with their bare hands /salads

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.fan in wa in

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.proofer

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.utensils in bin on line Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.prep

Observed grease accumulated on kitchen floor.under prep sink

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door cooler

Observed leaking pipe at plumbing fixture.leak at prep sink

Observed nonfood-grade containers used for food storage.to go bag used for chicken wing

Observed open dumpster lid.

Observed personal care item stored with food.aloe vera juice in walk in

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese prep area 49f

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.prep

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meat missing ending date

Observed ripped/worn tin foil used as shelf cover.

Critical - Observed rodent activity as evidenced by lizzard droppings found.

Critical - Observed soiled reach-in cooler gaskets.small frig

Observed wall in disrepair.under hand sink

Plumbing system in disrepair.sink

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse

Wall not smooth and easily cleanable.insulation hanging out by ice bin

Critical - Working containers of food removed from original container not identified by common name.oil