Stoner’s Pizza Joint Jacksonville Southside

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Dust on ceiling tiles and vents near pizza oven area 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 on prep table. Moved by manager. Corrected On-Site Repeat Violation

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

Employee in kitchen area preparing food with no hair restraint

Basic – Equipment in poor repair

Walk in cooler with torn gasket

Basic – Floor area(s) covered with standing water

At mop sink areanIn walk In cooler

Basic – Food stored on floor

Bag of onions stored on floor in walk in cooler

Plastic water bottles stored on floor on front line area. nBoth items Moved by manager. Corrected On-Site

Basic – Insect control device installed over food preparation area

Fly sticky tape over flip top pizza reach in cooler. Employee removed Corrected On-Site

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Missing light shield in kitchen area near pizza oven

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Inside double door upright reach in cooler.

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

Multiple reach in coolers with soiled gaskets Repeat Violation

Basic – Water draining onto floor surface

Mop sink with pipe in disrepair resulting when running to leak water on floor

Basic – Water leaking from pipe and/or faucet/handle

At mop sink areanThree compartment sink with leaking water at faucet handle

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

One bake potato (47F – Cooling), stored inside reach in cooler in back kitchen area in a pan covered with film wrap and place there approximately three days ago as per manager. Stop sale issued. Warning

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

One bag shredded cheese (45F – Cold Holding), stored inside bottom of reach in cooler in back prep kitchen area. Stored overnight with no additional prep done today as per manager. Stop sale issuednnOne bake potato (47F – Cooling), stored inside reach in cooler in back kitchen area in a pan covered with film wrap and place there approximately three days ago as per manager. Stop sale issued. nn3 containers sour cream and 7 slices cheese cake, all items stored in double door reach in cooler in back kitchen area and stored over night with no additional prep completed today as per manager. Unit has no internal ambient thermometer. Inspector ambient thermometer reading at 57F. Stop sale issued. Warning

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

One bag shredded cheese (45F – Cold Holding), stored inside bottom of reach in cooler in back prep kitchen area. Stored overnight with no additional prep done today as per manager. Stop sale issuednn3 containers sour cream, 1 container cream cheese and 7 slices cheese cake, all items stored in double door reach in cooler in back kitchen area and stored over night with no additional prep completed today as per manager. Unit has no internal ambient thermometer. Inspector ambient thermometer reading at 57F. Stop sale issued. Warning

High Priority – Toxic substance/chemical improperly stored

Pink chemical cleaner on food prep table in back kitchen. Moved by manager. Corrected On-Site 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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

One bake potato (47F – Cooling), stored inside reach in cooler in back kitchen area in a pan covered with film wrap and place there approximately three days ago as per manager. Stop sale issued. Warning

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nManager on duty hired under 30 days and unable to provide proof of any other manager certification employed at this establishment who is hired over 30 days 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

Operator unable to provide proof for any employee training hired over 60 days 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

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken

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

Cooked wings not date marked. Manager stated prep 2 days ago. Manager date marked Corrected On-Site