Pizza Center Degrades its Sanitary Rating

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

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-grade bags used in direct contact with food, commercial grade for trash and various other use, used to cover pizza dough.

Basic - Stored food not covered in walk-in cooler, sauce.

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

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, cheese.

Intermediate - Handwash sink not accessible for employee use at all times, blocked by pizza containers, in front service area.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue, Italian ice cooler.

No Violations Were Observed

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 - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARDS NOT INSTALLED BETWEEN HAND SINK AND PREP COUNTER.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. @ 75°.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAM @ 46°

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. COOKED PIZZAS.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. COOKED PIZZAS @ 75°

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne

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

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

No Violations Were Observed

Critical - Observed soiled reach-in cooler gaskets. sandwich station

Observed build-up of debris, dust or dirt on nonfood-contact surface. shelves throughout and top of dish machine

Critical - Observed food stored on floor. vegetables walk in cooler Corrected On Site.

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. operator advised to use 3 compartment sink until dishwashing machine is able to maintain proper sanitizer level

Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

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

Observed ripped/worn tin foil used as shelf cover.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.opposite directions

Critical - Observed toxic item stored in food preparation area. Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Nonfood-contact equipment not designed and constructed in a durable manner.one side splashguard at front handsink .

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

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.storage in passage way.

Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.

Observed ice scoop with handle in contact with ice. Corrected On Site.