Joseph’s Pizza

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Yellow ice buckets stored on ice machine in back kitchen.

Basic – Cutting board has cut marks and is no longer cleanable

Multiple white cutting boards in kitchen. Repeat Violation

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

In pizza make station, employee drink cup on shelf over line. nIn dough prep area, employee drink on shelf above prep table. Drink in pizza area moved and stored correctly. Corrective Action Taken Repeat Violation

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

Employee phone stored on shelf above dough prep table next to yeast packages.

Basic – Employee with no hair restraint while engaging in food preparation

Multiple employees working in kitchen. All placed hair restraints on. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Blue plastic cups near drink dispenser in front counter area.

Basic – Equipment in poor repair

White chest freezer in back area is cracked/rusted.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under cooking equipment near front line in kitchen. nFloor in air handler closet. nCeiling in kitchen. Repeat Violation

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface

One green dumpster in back of establishment is on grass.

Basic – Hole in or other damage to wall

Wall leading from kitchen to dish area. Repeat Violation

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

At front counter, bread products and brownies do not have any label.

Basic – Light shield damaged/in disrepair

In dish area. Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Hand washing sink by office in kitchen. nHand washing sink in dish area. Inspector emailed sign. Corrective Action Taken

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

Exterior of cooking equipment on front line. nHood filters above cooking equipment on front line. nUtility cart by front line. nSpeed racks in back kitchen. Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Multiple employee drinks in multiple reach in coolers in establishment.

Basic – Ripped/worn tin foil used as shelf cover

Foil on shelves near front line in kitchen.

Basic – Single-service articles improperly stored

Pizza boxes on floor in dining area.

Basic – Single-service articles not stored inverted or protected from contamination

Multiple to go containers on shelf above prep table in kitchen. Containers inverted. Corrected On-Site

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Floor in front counter area where pizza, soups and desserts are served/stored. nFloor in multiple areas of kitchen. nFloor in walk in cooler. nFloor tile missing by dish machine. Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Three live flies observed in kitchen. Repeat Violation Admin Complaint

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Gray trash can for bulk sugar in back kitchen.

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

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

In four door reach in cooler near pizza make station, pizza sauce, cheese, beef, raw bacon, roasted garlic, and cut spinach 50F stored overnight. Items discarded. See stop sale. nOn pizza make line, container of beef 54F stored overnight. Beef discarded. See stop sale.

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

In four door reach in cooler near pizza make station, pizza sauce, cheese, beef, raw bacon, roasted garlic, and cut spinach 50F stored overnight. Items discarded. See stop sale. nOn pizza make line, container of beef 54F stored overnight. Beef discarded. See stop sale. Repeat Violation Admin Complaint

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 at front counter has no time marking

Pizza across from pizza oven. All pizzas placed into service approximately 15 minutes prior. All pizzas Time marked. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

In back storage area, can of duct adhesive stored with to go containers and lids. nIn back storage area, container of purple cleaner stored with coffee. Items moved and stored correctly. Corrected On-Site

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

Interior of convection oven in prep area. nFryer baskets above fryers. Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times

Hand washing sink by salad station in kitchen blocked by trash can. Can moved. Corrected On-Site

Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient

Caesar dressing contains raw eggs and menu does not identify all items made with Caesar dressing. Inspector explained how items need to be identified. Repeat Violation

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/nSix employees are working, none are certified food manager. Certified food manager arrived during end of inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

One training record is a photocopy.