Stromboli Pizza Improves its Sanitary Rating

Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine. Employee removed and properly stored. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cutting board and steam table. Knives removed. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. On oven door. 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 - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Encrusted material on can opener blade.

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

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

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, beef.

Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf over 3 compartment sink.

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

Exit door locked, rear door.For reporting purposes only. **Repeat Violation**

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. Cooked chicken.

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. Garlic and oil. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, container. **Repeat Violation**

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Repeat Violation**

Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour. **Repeat Violation**

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food, cup used to scoop ice.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, bag of onion.

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

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

Basic - Soda gun holster with accumulated slime/debris.

Basic - Stored food not covered in walk-in cooler, shredded cheese, soup.

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris, walk in cooler"

Basic - Wall soiled with accumulated black debris in dishwashing area, over 3 compartment sink.

Exit door locked, with special locking device, rear door.For reporting purposes only. Removed locking device. **Corrected On-Site**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above, meatballs, operator re heated to 166°F. **Corrective Action Taken**

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. Garlic and oil.

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

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 in walk in cooler.

Intermediate - Encrusted material on can opener blade.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

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

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

Intermediate - Torn packages/bags of food exposing the contents to contamination, flour by reach in cooler in kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, container.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in kitchen, bag of flour, by ice machine..

Basic - Coffee filters not stored in a protected manner to prevent contamination, on shelf exposed , by k- class fire extinguisher.

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

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

Basic - Nonfood-grade garbage bags used in direct contact to store food, to cover bread in walk in cooler.

Basic - Soil residue build-up on nonfood-contact surface, shelf in front service area/ pizza prep area.

Exit door locked, by special locking device, rear door.For reporting purposes only.

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

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

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw chicken stored over sauce and deli meat in walk in cooler.

High Priority - Raw animal food stored over ready-to-eat food, raw eggs stored over pepperoni in walk in cooler.

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

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 walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, container.

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**

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

Intermediate - Spray bottle containing toxic substance not labeled, by trash container.

Intermediate - Torn packages/bags of food exposing the contents to contamination, flour.

Marked exit/path to marked exit blocked, by mop bucket, step ladder and broom.For reporting purposes only.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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

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

Basic - Food not stored at least 6 inches off of the floor, container of chicken, in walk in cooler.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, chicken in reach in freezer.

Basic - Raw animal food not properly separated from unwashed produce, raw eggs stored next to onions and vegetables, in walk in cooler.

Exit door locked with special locking device.For reporting purposes only.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No soap provided at handwash sink, by 3 compartment sink.

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 pasta, soup, in walk in cooler.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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, flip top reach in cooler in pizza prep area. **Warning**

Basic - Food not stored at least 6 inches off of the floor, container of chicken, in walk in cooler.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, chicken in reach in freezer.

Basic - Raw animal food not properly separated from unwashed produce, raw eggs stored next to onions and vegetables, in walk in cooler.

Basic - Stored food not covered in walk-in cooler, prepared vegetables.

Exit door locked with special locking device.For reporting purposes only.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cheese 45°F, sausage 45°F, pepperoni 45°F, ham 44°F. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No soap provided at handwash sink, by 3 compartment sink.

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 pasta, soup, in walk in cooler.

Basic - Cloth used as a food-contact surface, to cover cut lettuce.

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

Basic - Food stored in a location that is exposed to splash/dust, sugar stored on bottom shelf f prep table.

Basic - Ice scoop stored with handle in contact with ice in ice machine.

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, sugar.

Basic - No copy of latest inspection report available.

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

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

Exit door locke, with special locking devise. For reporting purposes only. **Corrected On-Site**

High Priority - Food with mold-like growth, 2 pounds of mozzarella cheese in walk in cooler. See stop sale.

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

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used black pepper.

Basic - Buildup of food debris/soil residue on equipment door handles. Pizza prep cooler.

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

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt.

High Priority - Displayed food not properly protected from contamination. Pizza by the slice. **Corrected 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. Pizza by the slice

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara sauce in the steam table.

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 cheeses in the walkin cooler. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bus tub in the hand wash sink next to the 3 compartment sink.

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

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 in the reachin freezer, no walkin freezer present.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce in the walkin cooler.

Basic - Build-up of mold-like substance on nonfood-contact surface. Ice machine **Warning**

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. Ham in walk in cooler **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 7/16/13 **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sauce 64? plant foods 64? salad 64? in reach in cooler **Warning**

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. Ham in walk in cooler **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salads 64? plant food 64? sauce64? **Warning**

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. **Warning**

High Priority - Raw animal food stored over cooked food. Eggs in walk in cooler **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Beef in reach in freezer **Corrected On-Site** **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**

Basic - Equipment in poor repair. Reach in cooler **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

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

Intermediate - Encrusted material on can opener blade. **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. Ice machine **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Can opener **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Inserts **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Warning**

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

Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 7/16/13 **Warning**

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

Observed dusty ceiling tiles and/or air conditioning vent covers.

Carbon dioxide/helium tanks not adequately secured.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, cooked meats, sauces Repeat Violation. This violation must be corrected by : 4/2/12.

Critical - Displayed food not properly protected from contamination. pizza on counter Repeat Violation.

Observed employee with no hair restraint. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

Critical - Observed buildup of slime on soda dispensing nozzles. Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink. women's restroom Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. servers station Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. servers station Repeat Violation.

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

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

Critical - Displayed food not properly protected from contamination. bread front counter Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over tomatoes

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

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook making pizza- explained to operator about AOP

Observed employee with no hair restraint. Repeat Violation.

Equipment or utensils not designed or constructed in a durable manner. bucket no handle in pizza sauce in walk in cooler

Critical - Observed soil buildup inside ice bin. Repeat Violation.

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves

Critical - Hot water not provided/shut off at employee hand wash sink. men's and women's restroom

Critical - Observed handwash sink used for purposes other than handwashing. hand sink front counter

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at a handsink used by food employees. hand sink at front counter area

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed soil buildup inside ice bin.

No Violations Were Observed

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

Equipment or utensils not designed or constructed in a durable manner.cardboard on w/cooler shelf.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.rear exit

Critical - Manager lacking proof of Food Manager Certification.

Critical - (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served; and (2) If SHELLSTOCK are removed from their tagged or labeled container: (a) Using only 1 tagged or labeled container at a time, or (b) Using more than 1 tagged or labeled container at a time ... that: (iii) Ensures that SHELLSTOCK from one tagged or labeled container are not commingled with SHELLSTOCK from another container before being ordered by the CONSUMER.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - The emergency lighting system shall be arranged to provide the required illumination automatically.

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

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

Critical - Observed toxic item stored by food.

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

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

Critical - Observed unlabeled spray bottle.