Five Star Pizza

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

Employee drink on counter above rolls of aluminum. Manager discarded drink. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Fan covers in walk-in cooler

Rolling rack across from kitchen floor mixer. Repeat Violation

Basic – Stored food not covered

Container of sugar stored on bottom shelf of prep table next to kitchen floor mixer. Manager placed lid on container. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet wiping cloth stored on prep table across from pizza oven. Manager placed wiping cloth in sanitizer bucket. Corrected On-Site

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

Items stored in make line reach-in cooler across from pizza oven: beef (45F – Cold Holding); tomatoes (45F – Cold Holding). Manager stated items placed in reach-in cooler two hours prior to temperature being taken. Manager moved items to walk-in cooler to reduce temperature to 41F. Corrective Action Taken

High Priority – 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

Pizza sauce and pizzas stored on counter next to make line reach-in cooler. Manager had employee add time mark to items. Corrected On-Site

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

Establishment has no written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

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

Blade of can opener on prep table next to floor mixer

Interior of dough rounder next to floor mixer.

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

Establishment has no chlorine or quaternary test kit available.

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

Establishment has no probe thermometer. Repeat Violation

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

No proof of employee reporting responsibility for some of employees.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Establishment has proof of employee training for four employees, manager stated there are ten employees for the establishment.

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottles of blue liquid underneath front counter.