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Licensee
Name:
PAULS CHICAGO PIZZA
License Number:
SEA6215338
Rank:
Seating
License Expiration Date:
02/01/2024
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
11002 4 ST N ST. PETERSBURG, FL 33716
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/01/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
1
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Double door reach-in cooler of pizza station: thin sausage links 47 degrees F, cooked sausage links 47 degrees F, shredded mozzarella 47 degrees F, shredded cheddar 47 degrees F, roast beef 47 degrees F. Per operator foods were brought up from walk in cooler less than four hours ago. Employee placed foods on ice.
Tall Pepsi cooler of front line: cheesecake 45 degrees F. Employee moved to other cooler. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Steam table: tomato sauce 123 degrees F. Employee reheated. Re-temp 167 degrees F **Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
