V Pizza

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Cove molding at floor/wall juncture broken/missing

Pulled out by reach in cooler

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

On prep table, mgr moved them Corrected On-Site

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

Handling open foods, he got a hat Corrected On-Site

Basic – Hole in or other damage to wall

Corner cover gone by reach in cooler

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

Fan by pizza prep

Basic – Raw fruits/vegetables not washed prior to preparation

Cutting lettuce, explained to him Corrective Action Taken

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Dish washing room

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

0 ppm quat in buckets, prep areas, employee made new solution, 200 ppm Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0 ppm chl, jug has very clear liquid, mgr changed jug that look not clear, got 100 ppm Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled diary dishes then she handled clean dishes, explained to her and she washed hands Corrected On-Site

High Priority – Food not properly protected from contamination

Employee preparing salads in prep table by dining table, dining area, he moved Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Made on the 6th and states to discard on the 13th, employee changed date on, also giving an extra day to cooked chicken wings Corrected On-Site

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

50f ricotta cheese in reach in cooler at 47f less than 4 hrs, employee discarded it, only one item in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Chemicals by soda syrup boxes, dough room, mgr moved them Corrected On-Site

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For dish machine

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

5 employee here for 4 months