Pompano Pizza

Toilet Rooms Maintained

High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in cooler, raw beef stored in same container as French fries **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, Raw calamari stored above ready to eat deserts **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line flip top cooler, cooked chicken (45F - Cold Holding); sausage (50F - Cold Holding); sliced cheese (51F - Cold Holding). Operator stated held for less than two hours. **Warning**

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. **Admin Complaint**

Intermediate - Manager or person in charge lacking proof of food manager certification. Carolina Brecomente, person in charge no proof of certified food manager certification **Admin Complaint**

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Equipment Adequate to Maintain Product Temperature

Toilet Rooms Maintained

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Carolina Brecamonte **Admin Complaint** - From follow-up inspection 2023-11-16: AC submitted 11/15/23 **Admin Complaint**

Intermediate - - From initial inspection : 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. **Admin Complaint** - From follow-up inspection 2023-11-16: AC submitted 11/15/23 **Admin Complaint**

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dining room in front of chas register, water leaking from ceiling. **Warning** - From follow-up inspection 2023-11-16: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Carolina Brecamonte. **Warning** - From follow-up inspection 2023-08-31: **Time Extended** - From follow-up inspection 2023-11-15: Manager or person in charge lacking proof of food manager certification. **Admin Complaint**

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-08-31: **Time Extended** - From follow-up inspection 2023-11-15: No proof of required state approved employee training provided for any employees. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At pizza station; employee switched from cleaning to preparing pizza, no hand wash. **Warning** - From follow-up inspection 2023-08-31: Not observed during callback inspection. **Complied**

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-08-31: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Carolina Brecamonte. **Warning** - From follow-up inspection 2023-08-31: **Time Extended**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hair and then scooped ice and made a drink without washing hands. **Warning**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front counter; employee touched ready to eat salad ingredients (cut lettuce/cut tomatoes/sliced onion/sliced cucumber) with bare hands. Employees are not washing hands. See Stop Sale. **Warning**

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of the bathroom and then entered the kitchen and handled clean equipment and utensils without washing hands. **Warning**

High Priority - Stop Sale issued due to adulteration of food product. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front counter; employee touched ready to eat salad ingredients (cut lettuce/cut tomatoes/sliced onion/sliced cucumber) with bare hands. Employees are not washing hands. See Stop Sale. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; sliced American cheese (52°F - Cold Holding). Operator stated item not prepared or portioned today, cheese is stored over stacked in pan and being held in cooler overnight. At front line display cooler; fresh garlic in oil (61°F - Cold Holding). Operator stated item not prepared or portioned today, being held in cooler overnight. At walk-in cooler; cooked sausage (52°F - Cold Holding); cooked pasta (55°F - Cold Holding); sliced ham (52°F - Cold Holding); sliced provolone (52°F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; sliced American cheese (52°F - Cold Holding). Operator stated item not prepared or portioned today, cheese is stored over stacked in pan and being held in cooler overnight. At front line display cooler; fresh garlic in oil (61°F - Cold Holding). Operator stated item not prepared or portioned today, being held in cooler overnight. At walk-in cooler; cooked sausage (52°F - Cold Holding); cooked pasta (55°F - Cold Holding); sliced ham (52°F - Cold Holding); sliced provolone (52°F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. **Warning**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At pizza station; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site** **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At pizza station; employee switched from cleaning to preparing pizza, no hand wash. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line display cooler; sliced tomatoes (61°F - Cooling 12:00pm/62°F - Cooling 12:45pm). Operator stated tomatoes sliced 2 hours prior, at this rate tomatoes will not reach 41°F within 4 hours. Operator moved tomatoes to reach in cooler. **Corrective Action Taken** **Warning**

Intermediate - Manager or person in charge lacking proof of food manager certification. Carolina Brecamonte. **Warning**

Intermediate - No handwash sink for employees. Establishment has only one hand wash sink located inside kitchen which has no running water due to clogged plumbing. Operator is unable to repair during inspection. Establishment has no other means to properly wash hands for food preparation/service. **Warning**

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. **Warning**

High Priority - Cooler at pizza station: some foods in ice bath some in cooler sausage 43-66 Cold Holding in ice bath Pizza sauce 50 Cold Holding Ground beef 43-59 Cold Holding in ice bath As per operator foods moved from walk-in cooler to ice bath at 12:00 pm; foods out of temperature for approximately 2 hours; Cooler not Mai taking 41° F or below; Operator added more ice and moved foods from the cooler to ice bath. CAT; Repeat; AC Cooler at cook line by frying: Sliced cheese 50 Cold Holding

High Priority - Garbage bags in direct contact with chickpea pizza crust in walk in cooler; operator removed ; COS Repeat; AC

High Priority - Observed raw Calamari stored over ground beef; raw shell eggs stored over sausage and cream for dessert all in walk-in cooler Operator stored properly ; COS Repeat; AC ;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil (70F - Cold Holding) at reach in cooler. Operator states product out for one hour. Operator placed food item in cooler. Advised to place food item on TPHC.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed cutting ready to eat meatball sub with bare hands. Educated employee on site. **Repeat Violation** **Admin Complaint**

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. Pizza slices at front display. Operated time marked. **Repeat Violation** **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee sitting in dining room returned to work after using phone and prepared food without hand washing. Educated employees on site.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (60F - Cooling)at 2:10 pm to 60F at 2:40 pm since 12 pm. Pasta tied in plastic bags over stacked in walk in cooler.operator placed in freezer to quick chill. **Corrective Action Taken**

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at three compartment sink not labeled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair in kitchen.

Basic - Food stored on floor. Onions stored on floor walk In cooler.