Hot Rocks Pizza

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

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler under steam well cooks line Warning

Basic – Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Pizza boxes out back of restaurant by shed Repeat Violation Warning

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.tested 0 ppm retested to 200 pm Corrected On-Site Warning

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee came from back door and did not change gloves while beginning food prep. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under steam well table.Cold holding: cook noodles 47 f cook sausage 45 f lamb 47 f operator placed in freezer 2nd temp all to 43 f 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. Warning

Intermediate – Handwash sink used for purposes other than handwashing. Pizza pan stored in hand washing sink Repeat Violation Warning

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager

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

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. Printed for operator and operator signed. Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles Warning