Brewer's Pizza

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean sauce (129F - Hot Holding) on stove with no heat applied. Operator states sauce made approximately one hour prior and heated sauce to 168F. Observed sautéed peppers and onions (167F - Hot Holding) on prep table with no heat applied. Operator states vegetables prepared approximately 15 minutes prior and heated vegetables 167F. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce held on ice on prep table at 48F. Per operator, lettuce placed out approximately 1.25 hours prior. Lettuce moved to cooler to quickly chill. **Corrective Action Taken**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of open case of cheese sticks in reach in freezer. Operator moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by mop bucket. Operator moved mop bucket. **Corrected On-Site** **Repeat Violation**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses bleach as a sanitizer. No chlorine test kit available. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in women's restroom. **Repeat Violation**

Basic - Buildup of food debris/soil residue on equipment door handles. Handle of left microwave has built up food residue. **Repeat Violation**

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Employee with container of silverware in water and wiping the silverware with a dry cloth.

Basic - Equipment in poor repair. Handle of stand-up reach in freezer is broken, piece missing, creating a sharp edge. **Repeat Violation**

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing from around mop sink.

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor under dishmachine is soiled. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves with food debris. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both blenders in prep area are soiled.

Basic - Silverware/utensils dried with a towel/cloth. Silverware in container at front counter being dried with a dry cloth. Inspector coached employee and employee stopped using the cloth to dry silverware. **Corrective Action Taken**

Basic - Time/temperature control for safety food thawed in an improper manner. Turkey, goat and whole fish at triple sink thawing at room temperature. Per operator, meats were removed from refrigeration approximately two hours prior. All meats moved to walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at bar triple sink tested at 0ppm chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site**

High Priority - Live, small flying insects found. 47 live flying insects observed in the following areas; 17 live flying insects at left prep table in kitchen. 5 live flying insects at right prep table in kitchen. 25 live flying insects at dishmachine. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw chicken stored over pork and raw beef stored over drink mixes. Employee rearranged all products. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat sauce on cart in kitchen at 47F. Cook states removed from the walk in cooler approximately one hour prior. Meat sauce placed back in walk in cooler. Also, pork (45F - Cold Holding); conch (46F - Cold Holding); whole fish (51F - Cold Holding) at prep area. Cook states all removed from walk in cooler at 11:00. Temperatures taken at 12:19. All products returned to walk in cooler. **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical improperly stored. All purpose cleaner, hand soap and dish soap stored on dry storage rack above clean pans and inserts. All chemicals moved to proper storage. **Corrected On-Site**

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Two different employees unaware that sanitizer needs to be used after rinsing in the three compartment sink when manually washing dishes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor dough machine by mixer is soiled. Machine has not been used today. Mixer bowl interior has dried food debris. Mixer hook attached to machine has dried food debris. Large bowl with old food in back prep area, employee states from last night.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by a chair. Chair was moved. Also, dirty apron and food container in handwash sink at ice machine. Items removed from sink. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar, in men's restroom and at kitchen handwash sink.

Intermediate - No person in charge present during hours of operation. At arrival and inspector introduction, person behind front counter stated no manager and no person in charge of operations at this time. Manager arrived at end of inspection. **Corrected On-Site**

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of reporting responsibility for Myrtal, hired a few weeks ago per manager.

Intermediate - No soap provided at handwash sink. No soap at kitchen handwash sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve at kitchen handwash sink is not working. Water temperature at 77F.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle of kitchen microwave has food debris build up.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests. Approximately 50 dead flying insects in cabinet under lobby soda machine. **Warning**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep is soiled.

Basic - Food stored on floor. Case of oil on the floor at prep table.

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floors throughout kitchen, ware washing, prep area and at back exit is soiled. Multiple kitchen ceiling tiles are stained. Wall across from the mop sink is soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine deflector plate has black mold-like substance.

Basic - Evidence of employee eating in food preparation, food storage or warewashing area. Container of rice with a fork and take out fast food bag on rack in kitchen beside single service lids and over take out containers. All food removed. **Corrected On-Site**

Basic - Equipment in poor repair. Handle of reach in freezer by walk in freezer is broken off with sharp edges present. Also, ice build up on fan in walk in freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on kitchen rack above take out containers. Purse moved. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by floor mixer is unsecured.

Procedures for Responding to Vomiting/Diarrheal Events

Potentially Hazardous Food Held at Proper Temperature

Approved Thawing Methods Used

Plumbing Maintained; Sewage Disposal

Non-Food Contact Surfaces Clean

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed ham (56F - Cold Holding); sausage (57F/56F - Cold Holding); cheese (60F - Cold Holding); meatballs (59F - Cold Holding) in left reach in cooler in kitchen. Per employee, all products in cooler overnight. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-08: At callback, violation remains. In left flip top reach in cooler top reach in cooler in kitchen observed: ham 45F, cut tomato 58F, cooked chicken 51F, pizza cheese 48F and cheese 55F. Per operator, cut tomato and chicken have been in the reach in cooler overnight. See stop sale. Per operator, ham placed in unit from walk in cooler approximately 15 minutes prior and both cheeses placed in unit from walk in cooler approximately one hour prior. Ham and cheeses moved to walk in cooler to reach proper temperature. At end of inspection, pizza cheese 43F and cheese 42F. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training is expired. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-08: Operator needs provided time to complete employee training. **Time Extended**

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Lighting Adequate; Required Shields in Place

Personal Cleanliness

Washing Fruits and Vegetables

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (48F - Cold Holding) over filled above cold line in pizza make cooler. Discussed with oic about keeping product under chill line. Person in charge removed and voluntarily disposed of the meatballs above chill line. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/22 **Admin Complaint**

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Flip-top cooler on pizza make line soiled with food debris from previous day

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 written procedures and discussed with person in charge **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on pizza make line stained with food debris.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No independent way to test hot water sanitizing dish machine.

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. Provided employee reporting agreement and discussed with person in charge **Corrective Action Taken**

Intermediate - No soap provided at handwash sink. Hand washing station near triple sink missing soap. Person in charge added soap. **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some food handler training expired.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above bag n box soda ripped and damaged.

Basic - Equipment in poor repair. 1) gaskets on reach in freezer torn. 2) gaskets on flip-top cooler torn **Repeat Violation**

Basic - Floors, walls, and ceilings soiled/has accumulation of debris. 1) floor under equipment in kitchen soiled with food debris and single service items. 2) floor under triple sink and dishwasher soiled with food debris. 3) walls near pizza oven soiled with grease and food debris. 4) walls near pizza make line soiled with food debris. 5) walls near triple sink and dish washer soiled with black/green mold like substance. 6) ceiling tiles and ceiling vents in kitchen soiled with dust and grease. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1) pizza oven conveyor soiled with food debris and grease. 3) microwave near steam table soiled with food debris. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gaskets on flip-top cooler soiled. 2) gaskets on walk-in cooler soiled. 3) gaskets on reach in freezer soiled.