Leonardo's Pizza Of Millhopper Degrades its Sanitary Rating

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

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

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. Salad mix opened on 8/18/16.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink has a strainer in it. Strainer was removed and replaced with a bucket. Bucket was then removed at the request of this inspector. **Corrected On-Site**

Intermediate - Interior of reach-in freezer has heavy ice build up.

Basic - Ceiling tile missing. Kitchen near triple sink

High Priority - Toxic substance/chemical stored by or with food. Glass cleaner on soda box **Corrected On-Site**

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

No Violations Were Observed

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None **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. Meatballs **Corrected On-Site**

Basic - Hole in wall. Behind triple sink

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

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.

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

Basic - Floor tiles cracked, broken or in disrepair.

High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. 3-door upright cooler. Kitchen

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

Basic - Soiled reach-in cooler gaskets.

Intermediate - Employee used handwash sink as a dump sink. Kitchen.

Basic - No copy of latest inspection report available.

Intermediate - Food manager certification expired. Charles Garnsey, certificate expired 11/15/12

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

Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.

Critical - Observed employee food not separated from customer food.

Critical - Observed employee drinking from a beverage container with no lid or straw in a food preparation or other restricted area.

Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.

Observed leaking pipe at plumbing fixture. handsink

Observed personal items stored with food. purse, jacket Corrected On Site.

Critical - Observed unlabeled spray bottle. identified by employee as glass cleaner Corrected On Site.

No Violations Were Observed

Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. pizzas Repeat Violation.

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizzas on counter between 88-96, garlic butter 54. Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. pizza maketable Repeat Violation.

Critical - Observed food stored on floor. food buckets, soa boxes, oil jugs, canned goods. Repeat Violation.

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

Observed single-service items stored on floor. pizza boxes

Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.

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

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizzas 82-117. herb butter 82.Corrected On Site.

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

Critical - Observed food stored on floor. oil jugs, soda box

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

Critical - Observed accumulation of debris on dishrack.

Observed personal item stored with food. jacket

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. original certificates required

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.

Critical - Observed ice tea bags, BIB drink syrup, & shortning stored on floor. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.

Critical - Observed employee improperly washing hands. Corrected On Site.

Critical - Observed soiled pizza prep. cooler gaskets.

Observed stained ceiling tile over dishmachine sagging.

Lights in kitchen area missing the proper shield, sleeve coatings or covers. Repeat Violation.

Critical - Observed unlabeled santize solution bucket.

Critical - Portable fire extinguisher near dishmachine not fully charged. For reporting purposes only.

Critical - Certified Food Manager unable to answer basic Food Code questions.

Carbon dioxide/helium tanks not adequately secured.

Critical - Displayed food not properly protected from contamination. bacon bits, croutons not under sneezeguard. Corrected On Site.

Equipment and utensils not properly air-dried. person drying lids w/ paper towel Corrected On Site.

Observed ceiling in disrepair. over water heater in kitchen

Critical - Observed containers of medicine improperly stored.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. lemons. Corrected On Site.

Observed personal item stored with food. jackets, purse Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 50, pepperoni 52 in pizza table. NOTE: unit was just loaded with food delivery

Observed single-service items stored on floor. pizza boxes

Critical - Potentially hazardous food held under time as a public health control without written procedure.

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.

Non-food contact surfaces designed, constructed, maintained, installed, located

Critical - Toxic items properly stored

Walls, ceilings, and attached equipment, constructed, clean

Critical - Exiting system - adequate, good repair

Floors properly constructed, clean, drained, coved

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection

Critical - Original container: properly labeled, date marking

Other conditions sanitary and safe operation

Critical - Thermometers provided and conspicuously placed