Five Star Pizza Improves its Sanitary Rating

Basic - - From inspection on 2016-04-06: Basic - Walk-in cooler/walk-in freezer floor soiled. Under shelves. Difficult surface to clean. **Corrected On-Site** **Repeat Violation** - From follow-up inspection on 2016-06-16: No change. **Time Extended**

Intermediate - - From inspection on 2016-04-06: Intermediate - Equipment drain line draining into handwash sink. Front hand wash sink. - From follow-up inspection on 2016-06-16: No change. **Time Extended**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Soda can. Removed. **Corrected On-Site**

Basic - Walk-in cooler/walk-in freezer floor soiled. Under shelves. Difficult surface to clean. **Corrected On-Site** **Repeat Violation**

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

Intermediate - Equipment drain line draining into handwash sink. Front hand wash sink.

Intermediate - Multiuse food-contact surface is damaged. Knife with damage to blade.

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

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. No training at restaurant.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink with customer food in pizza reachin cooler **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Mop sink

Basic - Storage of maintenance equipment in areas that may result in cross contamination. Mop, brooms, dustpan stored by pizza dough pans **Corrected On-Site**

Basic - Walk-in cooler/walk-in freezer floor soiled. Walkin cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Manager stated it was water. **Corrected On-Site**

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Pizza dough pans cracked At callback, seams

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato sauce 51° on counter. Will began holding it under time

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

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. Cheese

Intermediate - Food service manager not certified within 30 days of employment. Trey

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wiping cloth bucket

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.

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

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of sanitizer. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site**

Basic - Food not stored at least 6 inches off of the floor. Bottles of soda

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Reach-in cooler gasket torn/in disrepair. Pizza prep cooler.

Basic - Soil residue build-up on nonfood-contact surface. Walk in cooler fan guards

Basic - Soiled reach-in cooler gaskets. Pizza prep cooler.

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Critical - Observed unlabeled spray bottles. cleaners. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. reachin freezer

Critical - Observed toxic item stored by food. can of Blaster Corrected On Site.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. less than 10ppm. Corrected On Site.

Critical - Observed unlabeled spray bottles. windex, degreaser. Corrected On Site.

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

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

Wiping cloth chlorine sanitizing solution not at proper minimum strength.none Corrected On Site.

No Violations Were Observed

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.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 44 in walkin

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken in reachin

Plumbing system in disrepair. drain missing in first compartment of triple sink and draining into buspan on floor

Critical - No Certified Food Manager for establishment.

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.

No Violations Were Observed

Equipment and utensils not properly air-dried. Prep pans are wetnesting

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout restaurant.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese on top of pizza make cooler. Repeat Violation.

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

Observed residue build-up on nonfood-contact surface. trashcan

Critical - Observed soil residue in storage containers. Flour container

Critical - Observed soiled reach-in cooler gaskets. Pizza make cooler

Critical - Observed toxic item stored in food preparation area. Soap stored above clean dishes

Observed wall soiled with accumulated black debris in handwash sink area.

Observed wall soiled with accumulated food debris. Dishwash Area

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

No Violations Were Observed

Critical - No conspicuously located thermometer in holding unit. chest freezer Repeat Violation.

Critical - No current 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. All training has expired.

Observed attached equipment soiled with accumulated grease. Hood above oven

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 (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Dishwash Sink

Observed heavily soiled floors.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese pizza make reachin cooler Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated food debris and dirt. Throughout Restaurant

Wet mop not hung to dry.

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