Stromboli’s Pizza Kitchen Of West Boca Llc

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line prep table at walk in cooler- observed employee bottle of water on prep table. Employee removed water bottle. Corrected On-Site

Basic – Food stored on floor. Walk in cooler- observed pot of tomato sauce being stored on the floor.

Basic – In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.

Basic – Soiled dry wiping cloth in use. Observed at main kitchen cold holding unit cutting board and front counter cold holding unit cutting board.

Basic – Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed bottles of oil with no labeling

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter pizza station- observed employee rub hands on apron with out washing hands. Explain to employee about proper hand washing.

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.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in main kitchen next to mixer.

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.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter- establishment does not have written procedures for pizza slices and cut tomatoes.