Doughboys Pizzeria Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop for ice in the walk in cooler. **Warning**

Basic - Case/container of food stored on floor in kitchen. Observed containers of vegetable oil stored on the floor throughout the kitchen. **Warning**

Basic - Food stored in dry storage area not covered. Observed uncovered buckets of salt in the pizza dough station in the right of the kitchen uncovered in shelving unit. **Warning**

Basic - Food stored outside. Observed dough stored outside behind the kitchen in a rack. **Warning**

Basic - Insect control device installed over food preparation area. Observed bug zapper over pizza preparation table in the right of the kitchen. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the ceiling at pizza dough station in the right of the kitchen. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Observed in reach in coolers throughout the kitchen. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Observed take out boxes and lids not inverted, manager inverted them. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Observed salt and pepper mix, and container of flour in the right rear corner of kitchen unlabeled in buckets. Observed salt in pizza dough station in the right of kitchen in buckets unlabeled. **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. Manager handled sliced tomatoes for salad with bare hands, he then put them with other tomatoes which are to be diced and cooked. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours. Observed meatballs reheating at 74-122°F and were reheated 205°F. **Corrected On-Site** **Warning**

High Priority - Raw animal food not properly separated from ready-to-eat food. Observed in the Reach in freezer near the steam table, raw chicken stored with and above mozzarella sticks and ravioli, manager properly stored foods, corrected on site. Observed in reach in freezer in storage room next door, raw sausage stored with fried chicken and croissants. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine in sanitizer bucket at 200ppm. **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. **Warning**

Intermediate - Employee filled water pitcher/cup at handwash sink. Observed employee fill food container with water in the kitchen. **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Observed next to pizza oven. Manager removed garbage can. **Corrected On-Site** **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. **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. **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed for pizza pies, cook uses 4 hour limit without written procedure. **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. Observed deli hams, cheese, and desserts in walk in cooler not date marked. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

No Violations Were Observed

Basic - Attached equipment soiled with accumulated dust, grease, or food debris. AC vent **Warning**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**

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

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

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

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.

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

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

Basic - Wiping cloth sanitizing solution stored on the floor.

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. **Corrected On-Site**

High Priority - Live, small flying insects in food preparation area. Fly

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings. Corrective action taken, Chicken moved to Reach In Cooler

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken wings. Corrective action taken Chicken moved to Reach In Cooler

No Violations Were Observed

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Next to slicer

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food debris accumulated on kitchen floor. Flour, kitchen

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.

Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Priority: Basic.

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. next to slicer. Priority: Basic.

High Priority - Observed: Employee touching ready-to eat food with their bare hands - food was not being heated as a sole ingrediehnt to 145 degrees Fahrenheit 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. Priority: High Priority.

Basic - Observed: Equipment and utensils not washed, rinsed and sanitized in the correct orer in three-compartment sink. Do not use dishes/equipment not properly sanitized. Priority: Basic.

Basic - Observed: Food debris accumulated on kitchen floor. Flour, kitchen. Priority: Basic.

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

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Basic - Food stored in holding unit not covered. **Corrected On-Site**

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

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.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust.

Violation: 51-11-1Carbon dioxide/helium tanks not adequately secured.

Critical - Violation: 53B-08-1No 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. Pro

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

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER AND REACH IN COOLER.

Critical - Observed food stored on floor.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener. Corrected On Site.

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

Critical - Vacuum breaker mising at hose bibb.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Observed attached equipment soiled with accumulated dust.

Carbon dioxide/helium tanks not adequately secured.

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. Pro

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. DISH WASHING AREA.

Critical - Violation: 47-15-2Observed an uncovered electrical box. For reporting purposes only. REAR KITCHEN

Violation: 14-30-1Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. PREP AREA

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Violation: 22-18-1Observed soil residue in storage containers. DRY STORAGE AND WALKIN COOLER

Critical - Violation: 22-21-1Observed soil buildup inside ice bin.

Violation: 29-18-1Drain cover(s) missing. REAR MOPSINK

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.

Violation: 36-02-1Outdoor walking and driving areas not properly finished and REAR

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. DISH WASHING AREA.

Violation: 42-11-1Observed unnecessary items on the premise. REAR BUILDING

Critical - Violation: 47-15-2Observed an uncovered electrical box. For reporting purposes only. REAR KITCHEN

Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. SAUCES REAR WALKIN COOLER

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. REAR WALKIN COOLER Repeat Violation.

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

Critical - Observed packaged food not labeled as specified by law.

Critical - Working containers of food removed from original container not identified by common name. Repeat Violation. REAR WALKIN COOLER

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACHIN COOLER BY THE PIZZA STATION. FOODS FOUND AT 48 plus degrees. Items were iced and moved to another cooling unit. OPERATOR WAS ADVISED NOT TO USE UNIT UNTIL IT IS CAPABLE OF MAINTAINING FOODS AT 41 DEGREES. Repeat Violation.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. MEATBALLS Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN COOLER ON THE PREP LINE Repeat Violation.

Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. WALKIN COOLER Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. FLOUR

Observed employee with no hair restraint.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. PREP AREA

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

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. PIZZA STATION

Critical - Observed soil residue in storage containers. DRY STORAGE AND WALKIN COOLER

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

Critical - Observed soil buildup inside ice bin.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACHIN COOLER

Observed gaskets with slimy/mold-like build-up. REACHIN COOLER

Drain cover(s) missing. REAR MOPSINK

Critical - Vacuum breaker mising at hose bibb.

Observed garbage on the ground and/or pad around dumpster.

Outdoor walking and driving areas not properly finished and REAR

Observed food debris accumulated on kitchen floor. WALKIN COOLER

Observed wall soiled with accumulated food debris. KITCHEN

Lights missing the proper shield, sleeve coatings or covers. DISH WASHING AREA.

Wet mop not hung to dry. REAR

Observed unnecessary items on the premise. REAR BUILDING

Critical - Observed an uncovered electrical box. For reporting purposes only. REAR KITCHEN

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey, beef, moved to another cooler Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ambient temp 50+ advised operator to not use until unit is able to maintain proper temperature

Observed cutting board grooved/pitted and no longer cleanable.

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

Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can Repeat Violation. by 3 compartment sink

Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.

Observed attached equipment soiled with accumulated dust. fan guard walk in cooler

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloth solution more than 300ppm

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, beef, pepperoni ice pan. operator placed in cooler Corrected On Site.

Critical - Displayed food not properly protected from contamination. lemons in to go cup witth lid at soda fountain station for customers use

Critical - Observed food stored on floor. flour next to mixer

Critical - Observed food stored on floor. macaroni, onions, dry storage area

Critical - Observed food stored on floor. onions, sauces, walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. rice Repeat Violation.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. pizza station Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. through out store including Walk in cooler Repeat Violation.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. more than 200ppm Repeat Violation. Corrected On Site.

Observed build-up of debris, dust or dirt on nonfood-contact surface. AC vent in walk in cooler

Observed gaskets with slimy/mold-like build-up. kitchen reach in by steam table Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. garbage can blocking handsink Repeat Violation. Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.

Carbon dioxide/helium tanks not adequately secured. next to dish washing area and up front by cash register Corrected On Site.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 food and prep workers

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

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of dust and dirt on nonfood-contact surface. pizza oven hood guard

Observed gaskets with slimy/debris build-up.reach-in cooler in kitchen

Plumbing system in disrepair. handwash sink next to 3 compartment sink draining slow

Critical - Handwash sink not accessible for employee use at all times. handwash sink next to 3 compartment sink is blocked by trashcan

Critical - Hand wash sink lacking proper hand drying provisions. handwash sink next to 3 compartment sinkCorrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor leading to outside with gap on bottom of door

Observed floor area(s) covered with standing water. under 3 compartment sink

Lights missing the proper shield, sleeve coatings or covers. dry storage room Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizer buckets at 200+ppm chlorine Corrected On Site.

Critical - Observed unlabeled spray bottle. clear liquid Corrected On Site.

Critical - Displayed food not properly protected from contamination-lemons near self-service soda dispensing unit.

Lights missing the proper shield, sleeve coatings or covers above 3 compartment sink.

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

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-pizza dough made without egg.Corrected On Site-washed and put gloves on.

Observed build-up of food debris, dust or dirt on nonfood-contact surface on shelving under microwaves.

Observed build-up of food debris, dust or dirt on nonfood-contact surface-top of sandwich press.

Observed food debris accumulated on kitchen floor underneath equipment.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-pizza dough made without egg- Corrected On Site-operator washed hands and put gloves on.

Critical - Observed live small flies near dough mixer,near back door.

Critical - Observed mold-like soil buildup inside ice bin.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-marinara sauce on pizza prep area-Corrected On Site-within 4 hrs-operator placed in ice bath.

Critical - Observed raw eggs stored over premade ready-to-eat lasagna.

Observed wall soiled with accumulated food debris-dried marinara splashes.

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

Ceiling tile missing-above rear exit.

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

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Observed labled windex spray bottle used to store hand soap.

Observed build-up of food debris, dust or dirt on nonfood-contact surface-on shelving under microwave ovens.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site-employee washed,hand dryed, and, sanitized then put gloves on.

Observed hood filters soiled with accumulated dust.

Observed insect control device which is missing shield installed over container storage area

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

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-ham in wic.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-turkey breast wic.

Critical - Observed soiled reach-in cooler gaskets-beverage air flip top.

Critical - Observed toxic item stored in food preparation area-near plastic containers in front.

Observed wall soiled with accumulated grease throughout kitchen.

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