John's Sweet Tomatoes Pizzeria & Restaurant Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food./utilizing condiment cup to scoop seasonings

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Duct tape used to repair nonfood-contact surface./handles on 2- door reach in cooler and on side pizza oven **Repeat Violation**

Basic - Equipment in poor repair./interior microwave metal plate by vent hanging down- also the chest freezer interior broken insulation exposed

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./flour **Corrected On-Site**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./wood shelving

Basic - Observed standing water in bottom of reach-in beer cooler.

Basic - Open dumpster lid. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair./ sandwich line

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ pizza cheese/ sausage top of pizza line 60°- recommended rapid chill only put in top 1/2 hr ago forgot to turn on top of unit re-temp after 15 minutes 53° **Corrective Action Taken** **Repeat Violation**

High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**

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.re-educated about having the certified manager in location when there is 4- or more people- they have another employee who will be going for certiciation **Corrected On-Site**

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

Basic - Case/container/bag of food stored on floor in dry storage area./ cans on floor under shelf

Basic - Cove molding at floor/wall juncture broken/missing./ by by cooler

Basic - Cutting board has cut marks and is no longer cleanable./pizza line

Basic - Duct tape used to repair nonfood-contact surface./ handles on the 2- door reach in **Repeat Violation**

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./sugar **Corrected On-Site** **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

Basic - Moderate Accumulation of food debris/soil residue on handwash sink. / back cook line and server station

Basic - No handwashing sign provided at a hand sink used by food employees./back cook line

Basic - Open dumpster lid.

Basic - Soil residue build-up on digital thermometers **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ fresh garlic n oil 75° batter 50°/ recommended rapid chill- explained time as pub,in health control for these 2- items if they choose to leave them out during peak periods **Corrective Action Taken**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination./by pizza oven and prep table **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing./have a tray over it as a table for flour for breading **Corrected On-Site** **Repeat Violation**

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

Intermediate - No soap provided at handwash sink./back cooks line **Corrected On-Site**

Basic - Build-up of food debris, dust piping around the oven

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Duct tape used to repair nonfood-contact surface. / door handles on the 2- door cooler **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.pizza line operator removed **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area./cell phone by microwave-chef removed **Corrected On-Site**

Basic - Equipment in poor repair./ front panel pizza reach in missing exposing motor **Repeat Violation**

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./handle in flour **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit./salad cooler -operator put one in **Corrected On-Site**

Basic - Pizza reach in shelves with rust that has pitted the surface.

Basic - Reach-in cooler gasket torn/in disrepair./tall 2-door cooler and sandwich line

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

Basic - dumpster not on proper pad/nonabsorbent surface.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.- re-educated **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ shreds cheese front line - recommended rapid chill **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.- raw hamburger stored behind cheese top make line re- educated **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing./has a tray on utilizing as a table back by the fryers-operator removed **Corrected On-Site**

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

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

Basic - Attached equipment soiled with accumulated dust./ light shield back storage area

Basic - Case/container/bag of food stored on floor in walk-in cooler sauce

Basic - Duct tape used to repair nonfood-contact surface. /door handles on 2 door cooler kitchen

Basic - In-use tongs stored on oven door handle.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelving not maintained easily cleanable

Basic - Nonfood-contact equipment in poor repair./ front panel on pizza reach in missing causing a build up of flour

High Priority - Container of medicine improperly stored./ on pizza prep line **Corrected On-Site**

Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling./ pasta re- educated **Corrected On-Site**

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Cardboard used to line nonfood-contact shelves. / cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting./ cups in the server area

Basic - Food stored on floor./ lemons, sauce

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in any of the reach in coolers

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cheese, tomato,cooked sausage 56 degrees f- recommended rapid chill - chef stated that it was put in unit bout 1 hr ago

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./ cheese, cooked sausage, sliced tomato at 57 degrees f- recommended rapid chill - chef states product put in 1 hr ago

Basic - Ceiling soiled with accumulated dust.kitchen **Warning**

Basic - Reach-in cooler gasket torn/in disrepair.front line salad cooler **Warning**

Basic - Bowl or other container with no handle used to dispense food.suffle cup used to scoop feta cheese. **Corrected On-Site** **Warning**

Basic - Ceiling soiled with accumulated dust.kitchen **Warning**

Basic - Cutting board has cut marks .cook line **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.on prep table by slicer. **Corrected On-Site** **Warning**

Basic - Interior of microwave moderately soiled with encrusted food debris. **Corrected On-Site** **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair.front line salad cooler **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Tray on hand sink. **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink. Back kitchen. **Corrected On-Site** **Warning**

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Yellow solution. Stored by 3 bay sink **Corrected On-Site** **Warning**

Basic - Gaskets/seals on holding unit in poor repair./ front line refrigerator

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

Basic - Clean knives/utensils stored in crevices between equipment./ stored on magnet but too close to microwave table

Basic - Cove molding at floor/wall juncture broken/missing./ between kitchen and storage area

Basic - Hole in wall./ behind long freezer by office

Basic - Open dumpster lid.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. / vacuum packed fish thawing in sealed kryovac **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. / pizza line refrigerator

High Priority - Raw animal food stored over ready-to-eat food./ raw hamburger stored over ravioli in freezer by office

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. / cheese cake in front refrigerator **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food. / utilizing paint brush for oil **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked chicken, pot pies in 2 door reach in

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / must be rede ratified by next inspection

Intermediate - Spray bottle containing toxic substance not labeled. / bottle stored at mop sink

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut ham in the cook line reach in cooler is at 49 it was portioned above the cold hold level of the unit, all other foods were at 40 or below the ham was rapid chilled to 41 during the inspection **Corrected On-Site**

Observed gaskets/seals on cold holding unit in poor repair.on the two door kitchen reach in cooler

Critical - Working containers of food removed from original container not identified by common name. oyster containers are used for other foods and the container is not labled

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the salad cooler is holding non potentially hazardous foods at 47 degress fahrenheit , no potentially hazardous foods are in the unit at this time

Critical - Observed food stored on floor.in the walk in cooler

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.at the pizza make boxCorrected On Site.

Observed employee with no hair restraint.on the cooksCorrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.on the salad make Cooler

Critical - Observed soil buildup on the cutting boards on the salad cooler

Observed single-service items stored on floor.bath tissue and paper towels in the storage area behind the walk in cooler

Observed open dumpster lid.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked italian sausage in individual bags in RICRepeat Violation.

Critical - Working containers of food removed from original container not identified by common name.several different containers in salad make cooler not the items listed inside containers

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.using a suffle cupmto scoop feta cheese. Corrected On Site.

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

Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. washed hands but did not apply sanitizer after when removing bread from oven.Corrected On Site.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

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

Observed employee with no hair restraint.Corrected On Site.Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Equipment and utensils not properly air-dried.cups on front line

Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.

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

Critical - Observed cleaners item improperly stored on mixer for dough.

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

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

Critical - Observed food stored on floor./cans tomatoes sauce storage area

Critical - Observed a beverage container on a food preparation table Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Observed nonfood-grade containers used for food storage./flour

Can opener blade not kept sharp - observed metal shavings.

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

Critical - Handwashing cleanser not dispensing soap for employee to properly wash hands Corrected On Site.

Critical - Observed unlabeled spray bottle./cleaner under 3 compartment sink and under employee handwashing sink Corrected On Site.

Critical - Observed badly dented can of marinara sauce

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.opened bodies of ham,salami,capicola in storage RIC. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked italian sausage that's sliced and whole in storage RIC

Critical - Observed potentially hazardous food thawed in an improper manner.ROP mahi not opened prior to thawing. Corrected On Site.

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

Observed nonfood-grade containers used for food storage.green container for flour.

Critical - Observed interior of cheat cooler lightly soiled with accumulation of food residue.

Observed moderate build-up of food debris, dust or dirt on shelves above sandwich make cooler

Equipment and utensils not properly air-dried.cups at server.

Observed pizza boxes stored on floor.

Critical - Observed spray hose at dish sink lower than flood rim of sink. Repeat Violation.

Critical - Observed toxic item stored by food.cans of comets stored with coffe creamers,peppers. Corrected On Site.

No Violations Were Observed

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine found at 0ppm in dishmachine. Establishment has 3 comp sink. All dishes must be sanitized manually.

Critical - Employees training expired. Establishment must retrain employees for food safety. This violation must be corrected by : 5/6/09.

Observed build-up of flour on shelving unit across from fryers.

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

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed a scoop in sugar container found with handle in the sugar. Repeat Violation.

Observed build-up of food debris, dust or dirt on rollers of pizza oven.

Critical - Observed food stored on floor. Cases of canned marinara sauce and pineapples found on floor in dry storage. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pasta found at 45 degrees fahrenheit in walkin cooler. Suggest cooling completely before putting back in deep bin for storage.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Phf's in pizza makeline cooler at 46-48 degrees fahrenheit. Suggest turning unit to colder setting and keeping top closed when not busy.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at +200 ppm in wiping cloth bucket at sandwich makeline.

Critical - Observed toxic item stored by food. Wiping cloth Bucket stored on cutting board where sandwiches are made an near food. Chlorine at +200 ppm in bucket.

Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on cutting board and prep table.