Mr D's Pizza Improves its Sanitary Rating

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers under prep table.

Basic - Cutting board has cut marks and is no longer cleanable. At sandwich prep station.

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. At prep line. Employee discarded drink. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep area. Employee removed knives. **Corrected On-Site**

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. At salt bin. Employee properly stored. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

Intermediate - Encrusted material on can opener blade.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage 117°F at reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. By hand wash sink. Employee labeled bottle. **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom, in unisex restroom.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Soil residue build-up on nonfood-contact surface, in frame of reach in cooler by rear door.

Basic - Soiled reach-in cooler gaskets.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Raw animal food stored over ready-to-eat food, raw beef stored over container of lettuce. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, by mixer.

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.

Intermediate - Soil residue in food storage containers, flour.

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

Basic - Outer openings not protected with self-closing doors.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, dusty over pizza oven.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, superior.

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

Basic - Food stored in holding unit not covered, beef, peppers and cut tomatoes, in reach in cooler by pizza prep area.

Basic - Food stored on floor, box of green pepper in kitchen.

Basic - Hole in or other damage to wall, by restroom.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Outer openings not protected with self-closing doors.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, dusty over pizza oven.

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.

Intermediate - Accumulation of encrusted food debris on/around mixer head, pizza mixer.

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 and cheese, in reach in cooler.

Intermediate - Encrusted material on can opener blade.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, superior.

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 - Soap dispenser at handwash sink not working/unable to dispense soap.

Intermediate - Soil residue in food storage containers, flour.

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

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

Basic - Floor soiled/has accumulation of debris, by mixer.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Soil residue in food storage containers.

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

Basic - Single-service articles not stored inverted or protected from contamination, paper plate.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

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, with bread.

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 and the time removed from temperature control cannot be determined, pizza, discarded.

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

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

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

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

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.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.

High Priority - Raw animal food stored over ready-to-eat food, raw beef stored over. Cheese in reach in cooler.

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

Intermediate - Soil residue in food storage containers.

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

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

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.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

Intermediate - Handwash sink used for purposes other than handwashing, straining pasta.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Soil residue in food storage containers, flour.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Ceiling soiled with accumulated dust, by mixer.

Basic - Missing drain plug at dumpster.

Basic - Outer openings not protected with self-closing doors, rear door.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling soiled with accumulated dust, by mixer.

Basic - Coffee filters not stored in a protected manner to prevent contamination, on shelf in kitchen.

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

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

Basic - Equipment in poor repair, no name reach in cooler by dough mixer. **Warning**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, flour.

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees, in kitchen.

Basic - Outer openings not protected with self-closing doors, rear door.

Basic - Single-service articles not stored inverted or protected from contamination, paper plates on shelf by pass thru window.

High Priority - Container of medicine improperly stored, on shelf by food in kitchen.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, reach in cooler by dough mixer in kitchen. See temp log. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw eggs stored ver prepared sauce .

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 meat in reach in cooler. Used as long term storage.

Intermediate - Manager lacking proof of food manager certification. **Warning**

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

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**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cheese and raw eggs over roast beef **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Styrofoam container in salt. Souffle cup used for garlic. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Sandwich unit . **Repeat Violation**

High Priority - Nonfood-grade containers used for food storage y direct contact with food. Reusing cardboards for food. **Repeat Violation**

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

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving above dough prep area. **Repeat Violation**

Basic - Accumulation of food debris/soil residue on paper towel dispenser. Kitchen

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

Basic - Standing water in mop sink/mop sink draining very slowly. Outside.

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

Basic - Cardboard box used as garbage container. Sandwich prep.

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizzaCorrected On Site.

Critical - Displayed food not properly protected from contamination. pizzas Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over lettuce reach in cooler

Critical - Observed food stored on floor. lettce on floor

Observed employee with no hair restraint.

Equipment or utensils not designed or constructed in a durable manner. container no handle used as scooper inside flour

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

Observed nonfood-grade containers used for food storage. reused food ccontainers

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

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan in kitchen

Observed build-up of debris, dust or dirt on nonfood-contact surface. shelves throughout kitchen

Critical - Observed unlabeled spray bottle.

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Lights missing the proper shield, sleeve coatings or covers. no light shield dry storage room

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Critical - Food protection during storage, preparation, display, service, transportation

Clean clothes, hair restraints

Food contact surfaces designed, constructed, maintained, installed, located

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

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

Critical - Sanitization-concentration and/or temperature

Non-food contact surfaces clean

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Other conditions sanitary and safe operation

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

Observed employee with no hair restraint.

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

Observed wall soiled with accumulated food debris.

Observed ceiling soiled with accumulated dust.

Observed personal care item stored with food.lotion

Critical - Observed toxic item stored in food preparation area.lotion

Wet mop not hung to dry.

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. Pronot due until 6/11

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

Critical - Observed food stored on floor, box with peppers.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, cook making sandwiches.

Observed employee with no hair restraint.

Observed reachin cooler gasket torn/in disrepair.

Critical - No waste receptacle provided at handwash lavatory with disposable towels in restroom .

Critical - Observed unlabeled spray bottle.

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. This violation must be corrected by : 6/13/11.

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

Critical - Screening is not 16-mesh to the inch.

Observed attached equipment soiled with accumulated dust.rear door.

Critical - Observed unlabeled spray bottle.

Carbon dioxide/helium tanks not adequately secured.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed buildup of soiled material on mixer head.

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

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

Food-contact surface not smooth and easily cleanable.lnside front cooler.

Lights missing the proper shield, sleeve coatings or covers.

Observed attached equipment soiled with accumulated dust.fan.

Observed attached equipment soiled with accumulated grease.

Critical - Observed encrusted material on can opener.

Observed equipment in poor repair.deep freezer lid.

Critical - Observed unlabeled spray bottle.