Bob's Pizza Luncheonette Improves its Sanitary Rating

No Violations Were Observed

Basic - Case/container/bag of food stored on floor in walk-in freezer. Box of shrimp. Shrimp elevated off the floor. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Plates and utensils stored outside not properly inverted and with no overhead protection. **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at servers area cooler in front line. Drink discarded. **Corrected On-Site** **Warning**

Basic - Soda gun holster with accumulated slime/debris at both bars. **Warning**

Basic - Waste line missing at soda gun holster at main bar. **Repeat Violation** **Warning**

High Priority - Employee coughed then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed into his hand and failed to wash hands before handling a wrap. Employee washed hands. **Corrected On-Site** **Warning**

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. Employee handled wrap with his bare hands . Food Stop Saled due to employee not washing hands after coughing into them and then handling the wrap with his bare hands. Wrap discarded. Employee washed hands and put gloves on. **Corrected On-Site** **Warning**

High Priority - Food contaminated by employees/consumers and operator continued to serve food. Employee handled wrap with his bare hands after coughing into his hands and failing to wash his hands. Food discarded. See Stop Sale. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood mix 60° F, mussels 58° F, shrimp 56° F, salad mix 54° F, tomatoes 56° F, turkey 52° F, ham 52° F, sliced cheese 52° F, and mozzarella 55° F all at cookline flip top cooler in front of glass door cooler at cookline. Foods in cooler over night. See Stop Sale. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooling Chicken from 51-52° F to 51-52 °F within 45 min at glass door cooler near cookline. Chicken Cooling overnight in covered container. Food discarded. See stop sale. **Corrected On-Site** **Warning**

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

High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner stored next to lids in dessert counter area. Chemical bottle moved and properly stored. **Corrected On-Site** **Warning**

Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink At side bar. Paper towels provided. **Corrected On-Site** **Warning**

Basic - Case/container/bag of food stored on floor in walk-in freezer. Snapper. Boxes elevated. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drinks discarded. **Repeat Violation**

Basic - Waste line missing at soda gun holsters at bars.

Basic - Working containers of food removed from original container not identified by common name. Yeast container in dry storage shelving. Container labeled. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw veal over mashed potatoes at walkin cooler. Foods moved and properly stored. **Corrected On-Site**

Intermediate - Clam/mussel/ tags not marked with last date served.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drinks discarded. **Corrected On-Site**

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Used for warewashing.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler in front line area. Thermometer placed in a conspicuous spot. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes on shelving by walkin cooler. Containers inverted. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and tomatoes over cheese and pasta in walkin cooler. Foods moved and properly stored. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs 62° F, marinara sauce 56° F, calamari 52°F, cooked pasta 54° F all at cookline flip top cooler at end of line. Foods moved to walkin freezer. **Corrective Action Taken**

Intermediate - Clam tags not marked with last date served.

Intermediate - Clams tag removed from original container prior to container being emptied. Tag placed in container. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. Sent to warewashing area to clean. **Corrective Action Taken**

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. Cookline flip top cooler at end of cookline with ambient temperature of 60° F. All foods removed from cooler and sent to walkin freezer. Returned to cooler within an hour temperature at 45° F. **Corrective Action Taken**

Basic - Soil residue build-up on nonfood-contact surface. Can storage rack soiled. **Warning**

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

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

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone in prep area. **Corrected On-Site** **Warning**

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

Basic - Hood soiled with accumulated grease. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At milk storage cooler. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Takeout lids at bar not properly inverted. **Corrected On-Site** **Warning**

Basic - Soda gun holster with accumulated slime/debris. At bars. **Corrected On-Site** **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Can storage rack soiled. **Warning**

Basic - Stored food not covered in walk-in cooler. Sauces and cheese. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour container in dry storage shelving. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 51° F in coffee station cooler. Placed in working cooler. Corrective action taken. Cheesecake at 54° F at display cooler in coffee station . Move to working cooler. Corrective action taken. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over broccoli at cookline flip top cooler. **Corrected On-Site** **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed employee health policy and Big Five. Emailed bulletin. **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At side bar. **Corrected On-Site** **Warning**

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/hr/food-lodging/managercertification.html. 6 employees onsite. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main bar. **Corrected On-Site** **Warning**

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. Milk storage cooler in coffee station with ambient temperature of 47° F. TCS food removed and placed in working cooler. Corrective action taken. Dessert display cooler with ambient temperature of 47° F in coffee station. TCS food removed. Corrective action taken. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner in dessert display area. **Corrected On-Site** **Warning**

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

Basic - Employee personal items stored in or above a food preparation area. Cell phone in prep area. **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. Bulk flour containers by pizza prep area. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cook line cooler and frontline area cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar.

Basic - Reuse of single-service articles. Reuse of cheese containers to store other foods, greens salad mix.

Basic - Single-service articles not stored inverted or protected from contamination. In rear prep area shelving.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers over meat sauce, tomatoes over cheese At walkin cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine at bar.

Basic - Working containers of food removed from original container not identified by common name. Salt. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over marinara sauce at walkin cooler. Raw bacon over pasta at cook line cooler neat steamer.

High Priority - Toxic substance/chemical stored by or with food. Sanitabs stored in food storage shelving by cook line.

Intermediate - Hot water not provided/shut off at employee handwash sink. In dish washing area. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For time marked pizzas.

No Violations Were Observed

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers in prep area. **Warning**

Basic - Bowl or other container with no handle used to dispense food. At salt container. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Sauces. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At small cooler near soup station at front line. **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline cooler. **Warning**

Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Warning**

Basic - Stored food not covered in walk-in freezer. Scallop and shrimp mix . **Warning**

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at bar. **Warning**

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

High Priority - 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. 0 ppm. **Warning**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. HANDWASH sink removed from side bar . HANDWASH sink no longer installed next to 3 compartment sink. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. At bar. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes at walkin freezer and pizza sauce at walkin cooler. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**

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

Basic - Ice scoop handle in contact with ice. **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers. **Warning**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store meatballs at walkin freezer. **Warning**

Basic - Soiled reach-in cooler gaskets. Cookline coolers. **Warning**

Basic - Sponge used to clean and sanitize food-contact surface. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers in prep area. **Warning**

High Priority - Food stored in ice used for drinks at bar. Wine bottle. **Corrected On-Site** **Warning**

High Priority - Pizza hot held at less than 135 degrees Fahrenheit. Pizza at 83° F at cookline rack under no temperature control. Time marked . Must discard within 4 hours from leaving temperature control. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw veil over mushrooms at walkin cooler, raw chicken over sausage at walkin freezer. **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical stored by or with food. Caulk stored by bread at cookline. **Corrected On-Site** **Warning**

Intermediate - Cold water not provided/shut off at employee handwash sink. At bar. **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. Deli meats at walkin cooler. **Warning**

Intermediate - Employee used handwash sink as a dump sink. Dumping ice at HANDWASH sink in dishwashing area. **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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

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, beverage cooler in kitchen. Ambient air temperature 53. No TCS food in cooler at time of inspection.

High Priority - Raw animal food stored over ready-to-eat food, raw fish over sauce in reach in cooler. **Corrected On-Site**

Basic - Food stored on floor, in walk in freezer.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, walk in cooler .

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked potatoes 54 degrees. Corrected On Site. Employee reheated.

Critical - Observed raw animal food stored over ready-to-eat food eggs over butter in reach in cooler. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, bowl in calamari.

Observed ice scoop with handle in contact with ice, waitstation. Corrected On Site.

Observed build-up of grease on nonfood-contact surface, hoods.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, dishwasher unable to properly test sanitizer. Corrected On Site.

Critical - Observed food being cooled by nonapproved method, tightly covered.

Critical - Observed food stored on floor, beverages in plastic bottles.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sugar.

Critical - Observed soil residue in storage containers, flour.

Critical - Observed ice scoop storednon dirty shelf. Corrected On Site.

Observed build-up of mold-like substance on surface of nonfood-contact surface, bar.

Waste line missing at soda gun holster, both bars.Corrected On Site.

Critical - Observed unlabeled spray bottle, waitstation. Corrected On Site.

No Violations Were Observed

Critical - Working containers of food removed from original container not identified by common name, squirt bottle on cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pizza, keylime pie, cheesecake. Corrected On Site. Management moved to walk in.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter, garlic and oil. Corrected On Site. Employee moved product under reach in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, compound butter, buffalo mozzarella and seafood salad. Corrected On Site. Employee volutarily discarded.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken stock.Corrected On Site. Employee reheated on stove.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler, waitstation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reach in cooler, salad station.

Critical - Observed potentially hazardous food thawed in standing water, shrimp. Corrected On Site.

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

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, not inverted.

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

Critical - Observed toxic item stored by food, floor cleaner on top of ice machine.

Critical - Manager lacking proof of Food Manager Certification.

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

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

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

Critical - No conspicuously located thermometer in holding unit.Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs over carrots in walkin cooler, and raw chicken over pasta in walkin freezer

Critical - Observed food stored on floor. observed flour on floor in kitchen, and eggplant in walkin cooler

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

In-use utensil not stored with handle above the top of potentially hazardous food and the container.

Observed ice scoop with handle in contact with ice.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Observed nonfood-grade containers used for food storage.

Observed old labels stuck to food containers after cleaning.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed utensils stored in crevices between equipment.

Critical - Observed handwash sink used for purposes other than handwashing.

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

Critical - Observed flammable material stored around water heater. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

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

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

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

Critical - Observed hand wash sink used for purpose other than washing hands.

Observed ice scoop with handle in contact with ice.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Observed nonfood-grade containers used for food storage.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed soiled reach-in cooler gaskets.

Observed utensils stored in crevices between equipment.

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

Waste line missing at soda gun holster.

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

Equipment and utensils not properly air-dried.

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

Observed a nonfood-grade basting brush used in food.

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

Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty

Critical - Observed buildup of soiled material on mixer head.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground. observed at back door

Observed floor and wall junctures not coved.

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

Critical - Observed hand wash sink used for purpose other than washing hands.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed interior of microwave soiled.

Observed old food stuck to clean dishware/utensils.

Observed personal care item stored with food.

Observed single-use containers (boxes and/or cans) reused for the storage of food. observed in walkin cooler

Critical - Observed soiled reach-in cooler gaskets.

Observed sponge used as a wiping cloth on a food-contact surface.

Critical - Observed toxic item stored by food.

Observed utensils stored in crevices between equipment.

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

Waste line missing at soda gun holster.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

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