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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverages on counter top next to pizza boxes at front counter. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloth not stored in sanitizing solution, no sanitizing solution set up.
Inspector had operator set up quaternary ammonium solution
Repeat Violation** **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Observed harina flour stored at dry storage area removed from original container not labeled.
Observed Parmesan cheese removed from its original container not labeled. **Repeat Violation**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee taking cash, ringing up orders then proceeded to food engagement, removing pizza from oven, pouring sauce on chicken wings, removing chicken wings from oven without washing hands. **Repeat Violation**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed food contact surfaces at prep line, pizza station not being sanitized with no sanitizing solution set up.
Inspector had operator set up quaternary ammonium solution. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 1 live fly on pizza rack with clean, sanitized pizza pan on rack located in dry storage area away from cook line
Observed 1 live fly flying from box with sealed to go lids in dry storage area away from cook line.
Observed approximately 7- 10 flies at 3 compartment sink on clean sanitized pans, lids directly next to walk in cooler and directly in front of prep area with uncovered pizza dough.
Observed approximately 10 live flies at mop sink area away from kitchen area close to back door.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
Observed no timer or time mark on cheese pizzas,
Operator stated pizza was made at 2pm and placed in hot box and placed timer on.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed marinara / pizza sauce portioned in walk in cooler per operator at 9am 3/19 not date marked.
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.
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.