Ej’s Pizza

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

At licensing inspection, operator had multiple stop sale due to cold holding and cooling in walk in cooler not working properly. Walk in cooler temperature at 48F. Unable to provide temporary license. Operator called technician and arrived during inspection. Warning

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee personal bag on top of soda bib box in kitchen areanEmployee phone next to microwave on cook line. Moved by manager. Corrective Action Taken

Basic – Equipment in poor repair

White upright Reach in freezer on cook line with torn gasket

Basic – In-use tongs stored on equipment door handle between uses

Tong stored on oven door handle on cook line

Basic – No Heimlich maneuver/choking sign posted.

Basic – No conspicuously located ambient air temperature thermometer in holding unit

In walk in cooler. Manager provided Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

10 bags of cooked wings, 1 deep 30 gallon container homemade marinara sauce, 1 pan noodles and 1 pan lasagna(48-50F – Cooling), all stored in walk in cooler from overnight with no additional preparation today as per manager and some items covered. Walk in cooler temperature at 48F. Stop sale issued. Warning

High Priority – Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/nAt licensing inspection, operator had multiple stop sale due to cold holding and cooling in walk in cooler not working properly. Walk in cooler temperature at 48F. Unable to provide temporary license. Operator called technician and arrived during inspection. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw prep chicken stored over cooked chicken in reach in freezer. Moved by manager. n Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

10 bags of cooked wings, 1 deep 30 gallon container homemade marinara sauce, 1 pan noodles and 1 pan lasagna(48-50F – Cooling), all stored in walk in cooler from overnight with no additional preparation today as per manager and some items covered. Walk in cooler temperature at 48F. Stop sale issued

n1 deep 30 gallon container of homemade pizza sauce and bags of prep cooked noodles (46-47F – Cooling), all stored in walk in cooler from todays prep around 11am today as per manager and some items covered. Walk in cooler temperature at 48F. Stop sale issued. nn1.5 bags cut spinach, 1/2 gallon of butter milk, 3 tubs ricotta cheese, 16 quarts heavy cream, 1 case raw shell eggs, 10 cases shredded cheese (46-50F – Cold Holding). Stop sale issued nn Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Cooked meatballs (46F – Cold Holding); cooked sausage (46-48F – Cold Holding), both items in pans in flip top reach in cooler above fill line and place there from reach in cooler as per manager. Manager removed excess over fill line

n1.5 bags cut spinach, 1/2 gallon of butter milk, 3 tubs ricotta cheese, 16 quarts heavy cream, 1 case raw shell eggs, 10 cases shredded cheese (46-50F – Cold Holding). Stop sale issued n Corrective Action Taken Warning

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

1 deep 30 gallon container of homemade pizza sauce and bags of prep cooked noodles (46-47F – Cooling), all stored in walk in cooler from todays prep around 11am today as per manager and some items covered. Walk in cooler temperature at 48F. Stop sale issued. Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board stained at make table reach in cooler

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Operator has no chlorine test strips for dish machine

Intermediate – No probe thermometer provided to measure temperature of food products

Operator has no probe thermometer

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken Warning