Rey's Pizza

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed interior the reach in cooler at cook line ham (47F - Cold Holding); cooked pasta (48 F Cold Holding), as per employee food was placed in this unit less than 4 hours ago. Instructed employee to transfer food to walk in cooler to rapidly cool.

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. Manager unable to answer the big 6 illness. Reviewed big 6 with operator. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a handbag stored in the hand wash sink located by the three component sink.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed large plastic container cracked on the corner.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to proved Time control form. Sent time control form to operator. **Corrective Action Taken**

Intermediate - Non-pitting surface rust on food-contact equipment. Observed interior of reach in cooler with rust, located next to the hand wash sink at cook line.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer the cold holding or temperature.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment in poor repair. Observed walk in freezer gasket torn.

Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in cooler buckets of oil stored on the floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife located on the prep table under the microwave at cook line.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching cheese.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system filters soiled.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

Basic - Employee eating in a food preparation or other restricted area. Observed employees water bottle stored on the preparation table.

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

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep cooler at pizza station observed ham (50 F - Cold Holding); pepperoni (57F - Cold Holding); marinara sauce (50 F - Cold Holding); cut tomatoes (51F - Cold Holding); cheese (57F - Cold Holding); cut lettuce (47F - Cold Holding), as per employee these food was transferred to this unit for less than 4 hours. Instructed employee to transferred food to another working unit. Observed cooked pasta (60 F - Cold Holding), stored across from the pizza oven, as per employee this pasta was stored out of temperature control over 4 hours ago. Employee discarded food. Observed fresh garlic in oil (75F - Cold Holding), as per employee out of temperature control for about 1 hour, employee placed food in the reach in cooler underneath the counter. **Warning** - From follow-up inspection 2024-09-24: During the callback inspection In the prep cooler at pizza station observed, ham 46F, pepperoni, 47F, tomato sauce 50F, ham 48F. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use correctly. Observed employee using QT test strip on Chorine sanitizer. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine rest kit not available. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**

Intermediate - - From initial inspection : 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. Nancy Hernandez, Albina Salabarria, expired on 09-02 24. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep cooler at pizza station internal temperature above 50F. **Warning** - From follow-up inspection 2024-09-24: During the callback inspection prep cooler at pizza station internal temperature approximately about 46F. **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler under prep table at cook line. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observed storage shelves by the water heater not sealed. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (60 F - Cold Holding), stored across from the pizza oven, as per employee this pasta was stored out of temperature control over 4 hours ago. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the prep cooler at pizza station observed ham (50 F - Cold Holding); pepperoni (57F - Cold Holding); marinara sauce (50 F - Cold Holding); cut tomatoes (51F - Cold Holding); cheese (57F - Cold Holding); cut lettuce (47F - Cold Holding), as per employee these food was transferred to this unit for less than 4 hours. Instructed employee to transferred food to another working unit. Observed cooked pasta (60 F - Cold Holding), stored across from the pizza oven, as per employee this pasta was stored out of temperature control over 4 hours ago. Employee discarded food. Observed fresh garlic in oil (75F - Cold Holding), as per employee out of temperature control for about 1 hour, employee placed food in the reach in cooler underneath the counter. **Warning**

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. Provided Big 6 poster to operstor.

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. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine rest kit not available. **Warning**

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. Not available, provided form to operator.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unaware of hot holding and cold holding food temperature. **Warning**

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. Nancy Hernandez, Albina Salabarria, expired on 09-02 24. **Warning**

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use correctly. Observed employee using QT test strip on Chorine sanitizer. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**

Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed a to go plastic plate used as scoop in the cooked pasta container at cook line. **Warning**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep cooler at pizza station internal temperature above 50F. **Warning**

Basic - Equipment in poor repair. Observed reach in cooler door not closing correctly, prep cooler at pizza station, also observed reach in cooler door gasket torn. **Warning**

Basic - Food not stored at least 6 inches off of the floor. Observed containers with cooked pasta stored in the walk in cooler floor, not 6 inches off the floor. **Warning**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation** **Warning**

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching cheese, in a container inside the reach in cooler located at cook line. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall mounted fan with debris, dust buildup. **Repeat Violation** **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler under prep table at cook line. **Warning**

Basic - Wood food-contact surface not properly sealed. Observed storage shelves by the water heater not sealed. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At the time of the inspection observed interior of ice machine soiled located near the 3 compartment sink.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed reach in cooler doors by the preparation area soiled.

Basic - Ceiling tile missing. At the time of the inspection observed ceiling tile missing near the storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the time of the inspection observed ceiling tiles soiled throughout the kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the walk in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection observed no ambient thermometer inside of reach in cooler near the preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed fan cover in reach in cooler and walk in cooler soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked spaghetti next to steam table area cooked spaghetti (60F - Cold Holding) out for one hour according to cook. Employee put spaghetti container inside walk in cooler to cool dawn. **Corrective Action Taken**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Chlorine 0 ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked spaghetti , lasagna, crumbled ham, shredded cheese, and cream of cheese, according to cook prepared 2 days ago no date labeled inside walk in cooler. **Repeat Violation**

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer. Observed inside walk in freezer. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler pizza preparation. Manager put a new thermometer inside reach in cooler. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers inside walk in cooler dusty.