Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Exterior unisex restroom door does not fully self close.

Basic – Ceiling tile missing

Ceiling tile above walk in cooler door.

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

Employee on make line had hat on and removed it while working with food. Hat placed back on. Corrected On-Site

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

Ceiling vent cover over triple sink.

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

Exterior of red mixer near front counter. nMultiple handles for reach in cooler doors on pizza make line.

Basic – Stored food not covered

Container of oil on back prep table in kitchen.

Basic – Working containers of food removed from original container not identified by common name

Square container of flour on dry storage shelf in back kitchen.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee handled cash payment from customer, entered walk in cooler and grabbed pizza dough for pizza without washing hands. Inspector coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Employee washing hands at front hand washing sink rubbed hands for approximately three seconds. Inspector coached employee on proper hand washing procedures. Corrective Action Taken

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

Two live flies in back kitchen area.

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

On front pizza make line, mozzarella cheese and sausage 52F. Items placed into service approximately two hours prior. Items placed in walk in cooler to cool. Corrective Action Taken

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

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – Manager or person in charge lacking proof of food manager certification

No proof could be provided. Warning

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

No proof could be provided. Warning