Pete's A Place Degrades its Sanitary Rating

Basic - Build-up of soil/debris on the floor under shelving, dry storage.

Basic - Equipment in poor repair. Pizza station down, waiting on repair.

Basic - Walk-in cooler floor with rust that has pitted the surface.

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pasta 12 dinners.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food has been cooling overnight. See stop sale. Pasta 12 dinners.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Was told, **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen 85°, bathroom 80°, hot water provided 100°, **Corrected On-Site**

Intermediate - No hot running water at three-compartment sink. 85°, Hot water provided, 100° **Corrected On-Site**

Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.

High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of black olives

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one of the pizza cooks touch his breed several times than prep a pizza bare handed without washing his hands

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

No Violations Were Observed

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk n cooler container with marinara sauce **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. In pizza station 2 food employees **Repeat Violation** **Warning**

Basic - Observed standing water in bottom of reach-in cooler. 2 doors flip top reach in cooler in pizza station in front of service window **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Vincent Licata expired 8/17/2015 **Warning**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Using Quat tablets for 3 compartment sink ,in hand only chlorine test kits **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. Cooked chicken wings in walk in cooler **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oberved in walk in cooler Cheese 48°f, ham 48°, sauce 49°, raw chicken 48°. Due to Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. **Warning**Observed on 3/6/15 cheese 43°f, ham 44° operator informed walk in cooler left open for extended period of time for large school order.

Intermediate - Walk-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. Oberved Cheese 48°f, ham 48°, sauce 49°, raw chicken 48°. Operator adjusted temperature and will monitor as A Corrective Action. **Warning**Observed on 3/6/15 cheese 43°f, ham 44° operator informed walk in cooler left open for extended period of time for large school order. Operator will monitor as a Corrective Action.

Basic - Employee with no hair restraint while engaging in food preparation. Observed on 2-male employees during FOD preperation. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers wet nesting. **Corrected On-Site** **Warning**

Basic - Food debris accumulated on kitchen floor. Observed under and behind equipment. **Warning**

Basic - Wall soiled with accumulated food debris. Observed around entry and dish area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oberved in walk in cooler Cheese 48°f, ham 48°, sauce 49°, raw chicken 48°. Due to Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink next to mixer. **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. **Warning**

Intermediate - Walk-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. Oberved Cheese 48°f, ham 48°, sauce 49°, raw chicken 48°. Operator adjusted temperature and will monitor as A Corrective Action. **Warning**

Intermediate - No soap provided at handwash sink. Observed at HWS next to mixer. **Corrected On-Site**

Basic - Clean utensils or equipment stored in soiled container on dish storage rack. **Corrected On-Site**

Basic - Unnecessary items on the premise.observed unused tools in dry storage area near unisex bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on table with 2 burner top. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Observed in unisex bathroom.

Basic - Clean utensils or equipment stored in dirty container. **Corrected On-Site**

Basic - Equipment in poor repair. Observed flip top unit next to entrance not maintaining PHF/TCS foods at 41°f or colder.

Basic - Nonfood-contact equipment in poor repair. Observed flip top unit at pick up window not Maintaining PHF/TCS foods at 41°f or colder.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed meatballs and chicken at 50°f, in f Flip top RIC next to entrance.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed chicken 50°f, meatballs 50°f in flip top unit near entrance.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.in walk in cooler ham cheese and salami all at 45-46 .

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.in walk in cooler cold cuts and cheese:salami ,ham and cheese all at 45-46 ,manager rearrange walk in cooler no to block air flow.correct 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 and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. 1 door silver reach in cooler in prep area

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.white in prep area

Basic - Open dumpster lid. **Corrected On-Site**

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza at 82 degress without any temperature control and not using time and lou temperature . pizza made an hour ago must be discarded within 3 hours. at 5:43PM. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in flour container.

Critical - Observed establishment utilizing time as a public health control without having written procedures. forr pizza by the slice.

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

Critical - Handwash sink not accessible for employee use at all times. in cookline blocked by trash can. Corrected On Site.

Critical - Observed restroom access through a food storage, ware washing, or food preparation area. and blocked by pizza trays.

Critical - Observed live flies in kitchen. by backdoor,trash can moved outside. Repeat Violation. Corrected On Site.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust and mold-like substance. walk-in cooler ceiling , walls and fanguards.

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken wings, sauces in walk-in cooler.Repeat Violation.

Critical - Potentially hazardous food held under time as a public health control without proper documentation (written time as a public health control form), time marking indicating 4-hour limit. cooked pizzas on counter.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese container on pizza preptable (not under any cold holding or not time marked) at 65 degrees fahrenheit . Cheese was time marked with 4 hour limit and must be discarded after 4 hours. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. kitchen reach-in cooler. Repeat Violation.

Critical - Observed food stored on floor. box/bags of cheeses. in walk-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. putting reheated pizza on plate with unwashed bare hands. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment dishwash sink. Corrected On Site.

Critical - Observed food employee coming in from outside, then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed employee switch from handling money to ready-to-eat food without washing hands. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed employee improperly washing hands. in dishwash sink for a total of 5 seconds.Corrected On Site.

Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.

Observed employee with no hair restraint.

Observed equipment in poor repair. standing water inside of pizza station reach-in cooler.

Observed gaskets/seals on cold holding unit in poor repair. on small true-brank kitchen reach-in cooler.

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

Observed build-up of grease & debris on nonfood-contact surface. walls throughout , top of 2 burner stove, exterior of equipment throughout kitchen.

Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelves throughout kitchen and walk-in cooler, rolling cart and trays in walk-in cooler, top of waterheater.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on dirty & encrusted shelfs/surfaces.

Critical - No handwashing sign provided at a handsink used by food employees. bathroom.

Critical - Hand wash sink lacking proper hand drying provisions. at the only kitchen handwash sink.Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. bathroom. Corrected On Site.

Critical - Observed dead roaches on premises. 4 dead roaches in storage rooby bathroom , 3 under dishwash sink, 4 under preptable in kitchen, 3 inside of unused reach-in cooler containing pizza dough containers, 3 behind waterheater. Corrected On Site.

Critical - Observed live flies in kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen doors with gaps when door is closed.

Observed debris accumulated under cooking equipment, coolers, oven, sinks. throughout establishment.

Observed attached equipment soiled with accumulated dust and mold-like substance. walk-in cooler ceiling , walls and fanguards.

Critical - Portable fire extinguisher not fully charged. in recharge zone by waterheater. For reporting purposes only.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. on ground by waterheater . For reporting purposes only.

Critical - Person in charge failed to insure proper handwashing and food safety procedures by employees. Corrected On Site.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cumminuted meats 45 degrees F in walk in cooler

Critical - No conspicuously located thermometer in holding unit. in walk in cooler

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

Critical - Observed uncovered food in holding unit/dry storage area. sauces in walk in cooler

Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler

Observed wall soiled with accumulated black debris in dishwashing area.

Observed employee with no hair restraint.

Observed nonfood-grade containers used for food storage. shopping bags in reach in freezer

Critical - Observed food stored on floor. dairy product in walk-in-cooler

Observed nonfood-grade containers used for food storage. shopping bags in walk-in-cooler

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , chicken in wic

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

Critical - Observed food stored on floor. onion in wic

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

Observed nonfood-grade containers used for food storage. shopping bags in wic

Critical - No handwashing sign provided at a handsink used by food employees. next to hobart mixer

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 9/12/10.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor.onion in wic

Observed nonfood-grade containers used for food storage. shopping bags

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

Wet wiping cloth not stored in sanitizing solution between uses.

No copy of latest inspection report.

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Observed employee with no hair restraint.

Critical - Observed food stored on floor. cheese in wic

Critical - Observed food stored on floor. produce in wic

Observed nonfood-grade containers used for food storage. the use of shopping bags in ric to stored meats

Observed single-service items stored on floor. pizza take out containor

Critical - Observed soiled reach-in cooler gaskets.

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

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