Slice Of The Burg

Basic – Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins, removed Corrected On-Site

Basic – Buildup of food debris/soil residue on equipment door handles. Coolers on prep line

Basic – Carbon dioxide tanks not adequately secured

Near rear exit door Repeat Violation

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

On shelf above pizza prep line, removed 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. Cell phone and keys on shelf above pizza prep line, removed Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Male employee at pizza prep station with no hair restraint

Basic – Food stored in a prohibited area

Reach in freezer located outside of rear kitchen door left unlocked and accessible, operator locked during inspection Corrected On-Site

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

Reach in cooler gaskets soiled

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk in cooler

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked chicken in walk-in cooler, order corrected Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep line-garlic in oil (61F – Cold Holding); shredded mozzarella (49F – Cold Holding); marinara (52F – Cold Holding), ricotta (59F – Cold Holding), items moved to walk-in freezer

All items retemp at or below 42F Corrected On-Site Repeat Violation

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

Can opener blade soiled

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two certificates expired