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

Two drinks on prep table near back door. Moved. Corrected On-Site Repeat Violation

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

Purse on top of bottled water. Moved. Corrected On-Site

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

Pans in ware wash area.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Handle of scoop in flour in back room. Moved. Also, knife between wall and pre table in dough area. Moved.Corrected On-Site Corrected On-Site Repeat Violation

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

Fan in kitchen soiled with dust

Shelf over hand sink in pizza station soiled with dust.

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop head down in bucket.

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

One towel on cookline.

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

Flour in back room not labeled. Repeat Violation

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

In reach in cooler at pizza station: Shredded mozzarella cheese stored in cardboard box that cheese was delivered in.

High Priority – Toxic substance/chemical improperly stored

Hand sanitizer on shelf over prep table near kitchen back door. nAlso, spray bottle with bleach not labeled

Moved and labeled. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Required employee training provided by an unapproved provider and/or expired employee training certificates and/or certificates missing information. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Four unapproved program servsafe food handler certificates provided

Two photocopies of FRLA certificates provided

Three certificates missing CFM number.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water shut off at sink in pizza station.