Crispy's

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chili (51F - Cold Holding); tomato sauce (50F - Cold Holding); butter milk (51F - Cold Holding); half and half (49F - Cold Holding); pepperoni (50F - Cold Holding); sausage (49F - Cold Holding); chicken (49-50F - Cold Holding); cheese (51F - Cold Holding); mozzarella cheese (49F - Cold Holding); cheese cake (51F - Cold Holding); cut lettuce (52F - Cold Holding); cooked chicken wing (50F - Cold Holding) food items were stored in the walk in cooler from previous day. Per manager he checked the walk in cooler before opening at 9:30am the temperatures in the walk in cooler was 38-42F. He's not sure if an employee kept the door open. The ambient temperature at cooler at end of inspection 40F

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. No time marking Premade pizzas, manager wrote time marking **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on prep line Can opener blade is soiled with food debris Drink nozzles in bar area are soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled pink spray bottle in server area, unlabeled pink stray bottle in bar area

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in back prep room Hand wash sign missing in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty Fan covers in the walk in cooler

Basic - Food stored on floor. Cases of tomato sauce stored on floor in back prep area, manager properly stored tomato sauce **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on shelf with dry storage food items, manager moved back pack **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf above triple sink

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon laying Tzatziki sauce, manager removed spoon **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (51-53F - Cold Holding) food items were over filled in flip top cooler, per employee chicken wings were restocked 45 minutes ago. Suggested to employee to remove top portion of wings and store them in another food container in the cooler to cool. **Corrective Action Taken** **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with debris Cutting boards are stained on cooks line **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in bar area with a pink substance stored inside.

Basic - Bowl or other container with no handle used to dispense food. Small soufflé cup Used to scoop Parmesan cheese

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf above triple sink

Basic - Food storage container/container lid cracked or broken. Cracked lid on container of lettuce, employee replaced lid and discarded broken lid **Corrected On-Site**

Basic - Food stored on floor. Case of cheese sauce stored on floor under prep table

Basic - No handwashing sign provided at a hand sink used by food employees. Back prep area and at first hand wash sink in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty fan covers in the walk in cooler **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on shelves in the walk in cooler

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. No time marking on premade pizza, employee time marked pizza **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (50F - Cooling); ham (54F - Cold Holding); shredded cheese (49F - Cold Holding); noodles (54F - Cold Holding); gyro meat (51F) food items are stored in small flip top cooler at entrance to kitchen from bar area. Per manager food items were placed in the cooler from the walk in cooler this morning at 10:30am it is 1:22pm now suggested to manager to put food items into the walk in cooler uncovered to cool back down to 41F or below. Manager moved all food items into a working cooler to cool **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. No written plan provided, emailed operator the vomiting and diarrheal clean up procedures. Manager printed and posted on walk in cooler door **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on prep table Drink nozzles soiled closest to drink 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. Employee working at restaurant for years no proof of employee training for prep cook

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cell phone stored on flip top reach in cooler, employee moved cell phone **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food items with no hair restraint

Basic - Equipment in poor repair. White chest freezer door is off the hinges, gasket torn on white chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan covers in the walk in cooler

Basic - Old labels stuck to food containers after cleaning. Multiple Old labels stuck on clean dishes on dry storage shelf

Basic - Single-service articles improperly stored. Open case of Pizza boxes stored on floor, manager properly stored pizza boxes **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Silver pans stored on bottom shelf not inverted, employee properly stored silver pans **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted garlic in oil 110F. Operator stated he had just roasted and was waiting for mixture to cool before placing in cooler. Advised employee to actively cool tcs foods under refrigeration when product falls below 135F. Employee moved to walk-in cooler **Corrective Action Taken**

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. Pizzas held on Time as a Public Health Control not properly time marked. Manager time marked pizzas **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large Mixer soiled with debris accumulation on underside where blades attach.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for establishment. Operator stated books had been ordered for employees. Establishment was previously cited 7/21/22 and 7/26/22 with AC recommended on 9/27/22 **Repeat Violation** **Admin Complaint**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan outLine available but not fully filled out. Manager completed written plan during inspection **Corrected On-Site**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead mice under bar on back wall, one rodent is in a trap device with the second rodent nearby. Both rodents are only visible when pulling out the large lower cabinet drawers and shining a flashlight towards the back wall. No other evidence of rodent activity or sanitary nuisance found in establishment. **Admin Complaint**

Plumbing Maintained; Sewage Disposal

Toilet Rooms Maintained