Sicily Pizza

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. -employee used household pesticide on wall in back prep area at handwashing sink - From follow-up inspection 2025-10-28: **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on wall above handwash sink in back prep area next to 3 compartment sink -1 live roach on floor in back prep area next to freezer -3 live roaches on back wall behind pizza boxes in prep area across from oven -1 live roach inside box containing single service portion cups across from oven above make line prep cooler. See stop sale on single service articles with verified contamination inside container -1 live roach on wall behind microwave next to make line cooler in prep area **Admin Complaint** - From follow-up inspection 2025-10-28: -1 live roach on wall under shelving inside prep area **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -mozzarella cheese, sliced cheese, feta cheese, ricotta cheese. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-28: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella cheese 44-47F inside make line cooler in prep area, both top and bottom side on left side of unit with lid missing -pizza sauce from day prior 45-46F on top side of cooler without lid in prep area **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-28: **Time Extended**

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -toxic chemicals stored next to pizza discs next to oven **Corrected On-Site** - From follow-up inspection 2025-10-28: Can of household pesticides on multi use prep table in back **Time Extended** **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soiled can opener(small) inside container above dough trays in back - From follow-up inspection 2025-10-28: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -handwash sink at entrance to back prep area from lobby - From follow-up inspection 2025-10-28: **Time Extended**

Basic - - From initial inspection : Basic - Bathroom facility fixtures not clean. - From follow-up inspection 2025-10-28: **Time Extended**

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasoning inside bulk container on shelf - From follow-up inspection 2025-10-28: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -black substance inside air vent on cook line - From follow-up inspection 2025-10-28: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. -1 dead roach inside box containing deli paper, see stop sale. **Warning** - From follow-up inspection 2025-10-28: -1 dead roach on floor next to paint can **Time Extended**

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -water on floor in back prep area by back door - From follow-up inspection 2025-10-28: -standing water inside floor drain in back under 3 compartment sink -standing water in back room surrounding mop sink **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air drying rack above 3 compartment sink in back -soiled top surface of pizza oven -significant build up of grease/debris inside hood filters -side of fryers - From follow-up inspection 2025-10-28: **Time Extended**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Toxic Substances Properly Identified, Stored, Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Food Temperature Measuring Devices Provided and Accurate

Food and Non-Food Contact Surfaces Designed and Constructed

Food in Good Condition, Safe, and Unadulterated

Non-Food Contact Surfaces Clean

Lighting Adequate; Required Shields in Place

Food and Non-Food Contact Surfaces Designed and Constructed

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced cheese 55F more than 4 hours inside top section of cooler across from pizza oven

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 55F more than 4 hours inside top section of cooler across from stove

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -house made pizza sauce 45F after 4 hours from being prepped. **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -pizza sauce 45F after 4 hours from being prepped per manager, see stop sale. Advised to ensure sauce cools down to 41F or below within 4 hours of being prepped. Advised to use ice bath/cool down inside other refrigerator prior to placing at top section of cooler for use, keep lids closed -cut tomatoes 54F, shredded lettuce 54F inside top section of cooler more than 4 hours from prep inside cooler with ambient temperature reading 51F upon beginning of inspection. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sinn in back used to fill containers

Intermediate - Spray bottle containing toxic substance not labeled. -bleach water in unlabeled spray bottle **Corrected On-Site**

Basic - Grease receptacle lid open, broken, or missing.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside salt

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand sink at entrance to line from lobby missing nearby trash can

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -significant grease/soil built up inside hood filters -top of pizza oven -soils handwash sink out front

Basic - Working containers of food removed from original container not identified by common name. -bulk containers of salt/sugar

Basic - Cardboard used to line nonfood-contact shelves. -cardboard lining trays under seasoning containers in front dining area

Basic - Dumpster overflowing garbage.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

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. -cooked pizza by the slice **Repeat Violation**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -person in charge stated only using detergent for wash and rinsing with water. Germicidal bleach is on site, must be used in accordance to law for sanitizing all food contact surfaces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground beef 47F inside elevated pan above recommended fill lime per manufacturer across from pizza oven. Manager stated recently placed out less han 1 hour prior, moved down below for better air circulation

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not discarded at end of 4 hour time control. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -cooked pizza previously placed on time as public health control from day prior

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta

Basic - Cardboard used to line nonfood-contact shelves. -cardboard lining under pizza discs at end of cookline

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -around light fixtures/some ceiling areas in back

Basic - Duct tape used to repair nonfood-contact surface.

Basic - Equipment in poor repair. -pizza oven, front panel

Basic - Floor soiled/has accumulation of debris. -corner of floors near cove molding in back prep area

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks -pizza oven exterior

Basic - Open dumpster lid.

Basic - Pizza peel stored on soiled surface. -on top of soiled pizza oven

Basic - Single-service articles improperly stored on floor. -pizza boxes on floor near back door

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles/dining tables/customers. -ladder stored on side of interior seating against wall

Basic - - From initial inspection : Basic - Equipment in poor repair. -worn gaskets in cooler up front behind cookline -walk in cooler door/door frame - From follow-up inspection 2024-10-01: **Time Extended** - From follow-up inspection 2024-12-12: **Time Extended** - From follow-up inspection 2024-12-19: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of valid/current food manager certification and no other certified food service manager employed at this location. -only certified manager at establishment is expired, HANY NASSIF 4-11-2019 **Warning** - From follow-up inspection 2024-10-01: Time extended 60 days to verify compliance **Time Extended** - From follow-up inspection 2024-12-12: Manager provided proof of course being taken by approved course curriculum, not able to show proof during callback. Time extended 30 days to verify compliance Ce. Operator may submit via email for early callback if requested. **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. -worn gaskets in cooler up front behind cookline -walk in cooler door/door frame - From follow-up inspection 2024-10-01: **Time Extended** - From follow-up inspection 2024-12-12: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of valid/current food manager certification and no other certified food service manager employed at this location. -only certified manager at establishment is expired, HANY NASSIF 4-11-2019 **Warning** - From follow-up inspection 2024-10-01: Time extended 60 days to verify compliance **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-01: **Time Extended**

Basic - - From initial inspection : Basic - Bathroom facility not clean. - From follow-up inspection 2024-10-01: **Time Extended**

Basic - - From initial inspection : Basic - Cardboard used to line food-contact equipment/utensils. -on top of pizza oven. Advised to use pan/something cleanable for pizza peel - From follow-up inspection 2024-10-01: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. -worn gaskets in cooler up front behind cookline -walk in cooler door/door frame - From follow-up inspection 2024-10-01: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -lobby near seating - From follow-up inspection 2024-10-01: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2024-10-01: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in fromt - From follow-up inspection 2024-10-01: **Time Extended**

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-10-01: **Time Extended**

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 -cooked cheese pizza **Warning**

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with cheese inside cooler across from cookline

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partially cooked chicken wings stores above ready to eat food/sauces inside walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced cheese 44-46F, cut tomatoes 45-46F overnight -shredded mozzarella cheese 50F inside walk in cooler -chicken wings 50F, tzatziki 49F, ricotta 47F, fetq cheese 51F, sliced cheese 50F **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 44-46F, cut tomatoes 45-46F, shredded mozzarella cheese 47-51F from overnight inside cooler across from cookline , see stop sale. shredded mozzarella cheese 50F inside walk in cooler -chicken wings 50F, tzatziki 49F, ricotta 47F, fetq cheese 51F, sliced cheese 50F overnight inside walk in cooler, see stop sale. **Warning**

Intermediate - Manager or person in charge lacking proof of valid/current food manager certification and no other certified food service manager employed at this location. -only certified manager at establishment is expired, HANY NASSIF 4-11-2019 **Warning**

Intermediate - No soap provided at handwash sink. -in back next to 3 compartment sink **Corrected On-Site**

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.

Basic - Bathroom facility not clean.

Basic - Cardboard used to line food-contact equipment/utensils. -on top of pizza oven. Advised to use pan/something cleanable for pizza peel

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. -exposed door/door frame to outside located walk in cooler. **Warning**

Basic - Equipment in poor repair. -worn gaskets in cooler up front behind cookline -walk in cooler door/door frame

Basic - Floor soiled/has accumulation of debris. -lobby near seating

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in fromt

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks/shelving inside

Basic - Open dumpster lid.

High Priority - - From initial inspection : 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. -cooked pizza placed out at room temperature during inspection with no time marking, person in charge added time marking - From follow-up inspection 2024-05-03: No pizza put for time control during callback inspection, not observed **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -hany, NRFSP, expired 4/11/2024 -must be in compliance by next unannounced inspection - From follow-up inspection 2024-05-03: **Time Extended**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-05-03: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2024-05-03: **Time Extended**

Basic - - From initial inspection : Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -tong stored hanging next to insulated material on exterior of pizza oven - From follow-up inspection 2024-05-03: Pizza peel on too of dirty oven surface **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -shelving/ wire racks - From follow-up inspection 2024-05-03: Wire racks in back, top of equipment inside kitchen **Time Extended**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in back prep area hovering around cooked pizza -8 flies **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. -cooked pizza placed out at room temperature during inspection with no time marking, person in charge added time marking

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.

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.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -hany, NRFSP, expired 4/11/2024 -must be in compliance by next unannounced inspection

Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back partially disassembled at drain. Person in charge reconnected, tested and functioning.

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.

Basic - Floor soiled/has accumulation of debris. -underneath cookline equipment -walls/backsplash behind grill

Basic - Ice buildup in reach-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -tong stored hanging next to insulated material on exterior of pizza oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -shelving/ wire racks

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw beef patty prior to handling ready to eat food used for gyro preparation.

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 for by the slice held at room temperature. Time marking is required to use time as public health control at room temperature for food that is required otherwise to be held at safe temperatures. -employee added time during inspection **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board with black cut marks/grooves -interior of microwave

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.

Basic - Buildup of food debris/soil residue on equipment door handles and lids of containers. -reach in freezer near back door

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -above wire racks at dough station

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. -dough trays stored underneath soiled bristle brush wih soiled rag overhanfing trays.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on stainless countertop to cooler on cook line **Corrected On-Site**

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

Basic - Equipment in poor repair. -countertop in front of lowboy cooler in front of grill -gaskets to lowboy cooler in front of grill -rusted wire racks inside mini cooler containing Parmesan cheese -pizza disc warped/bent/damaged. -lid to cooler across from pizza oven -exterior walk in cooler threshold/gaskets

Basic - Floor soiled/has accumulation of debris. -corners of floor near equipment/baseboards/walls

Basic - Food stored on floor. -case of black olives in floor in back -onions on floor of walk in cooler **Corrected On-Site**

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Ice buildup in reach-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife stored between crack of cutting board and side of cooler

Basic - In-use pizza peel stored on soiled surface between uses. -on top of soiled oven

Basic - No handwashing sign provided at a hand sink used by food employees. -restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -wire racks above lowboy on cook line -wire racks at dough station above prep table

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Uncleanable knife block in use to store knives.

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -top surface of mixer above bowl - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Admin Complaint** - From follow-up inspection 2023-07-13: **Time Extended**

Basic - - From initial inspection : Basic - Bathroom facility not clean. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable near warewashing area in back - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**

Basic - - From initial inspection : Basic - In-use pizza peel stored on soiled surface between uses. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/soil/grease buildup in hood filters -wire storage racks - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -american cheese, cut tomatoes **Warning** - From follow-up inspection 2023-07-10: -mozzarella cheese , american cheese 49-51F , feta cheese 50F, from overnight **Admin Complaint** - From follow-up inspection 2023-07-12: Pizza sauce, raw chicken, ricotta cheese, tatziki sauce 47-48F more than 4 hours Next day callback inspection **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese 77-80F, cut tomatoes 77-80F inside non functional cooler across from grill. Manager discarded product, advised to use other units until cooler is verified holding food at 41F or below. raw/partially cooked chicken (51F - Cold Holding); feta cheese (50F - Cold Holding) - inside walk in cooler with disrepair evident at door/not adequately sealed. Manager stated brought in from recent delivery 1 hour ago, stated moving to freezer. Service technician called during inspection. . **Warning** - From follow-up inspection 2023-07-10: Mozzarella cheese 42-43F, cooked spaghetti noodles 41F inside cooler in prep area, mozzarella cheese , american cheese 49-51F , feta cheese 50F inside walk in cooler from overnight, see stop sale. Food stored inside walk in cooler is unsafe to serve to public, manager stated discarding and that walk in cooler requires maintenance. Advised ti use freezers/ice until repairs are made. Highly advised for employees/managers to have a functional probe thermometer to verify temperatures during operation. **Admin Complaint** - From follow-up inspection 2023-07-12: Pizza sauce, raw chicken, ricotta cheese, tatziki sauce 47-48F more than 4 hours, see stop sale. Next day callback inspection **Admin Complaint**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -top surface of mixer above bowl - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Admin Complaint**

Basic - - From initial inspection : Basic - Bathroom facility not clean. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable near warewashing area in back - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

Basic - - From initial inspection : Basic - In-use pizza peel stored on soiled surface between uses. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/soil/grease buildup in hood filters -wire storage racks - From follow-up inspection 2023-07-10: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese 77-80F, cut tomatoes 77-80F inside non functional cooler across from grill. Manager discarded product, advised to use other units until cooler is verified holding food at 41F or below. raw/partially cooked chicken (51F - Cold Holding); feta cheese (50F - Cold Holding) - inside walk in cooler with disrepair evident at door/not adequately sealed. Manager stated brought in from recent delivery 1 hour ago, stated moving to freezer. Service technician called during inspection. . **Warning** - From follow-up inspection 2023-07-10: Mozzarella cheese 42-43F, cooked spaghetti noodles 41F inside cooler in prep area, mozzarella cheese , american cheese 49-51F , feta cheese 50F inside walk in cooler from overnight, see stop sale. Food stored inside walk in cooler is unsafe to serve to public, manager stated discarding and that walk in cooler requires maintenance. Advised ti use freezers/ice until repairs are made. Highly advised for employees/managers to have a functional probe thermometer to verify temperatures during operation. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2023-07-10: **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -american cheese, cut tomatoes **Warning** - From follow-up inspection 2023-07-10: -mozzarella cheese , american cheese 49-51F , feta cheese 50F, from overnight **Admin Complaint**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-10: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -top surface of mixer above bowl - From follow-up inspection 2023-07-10: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-07-10: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-07-10: **Time Extended**

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2023-07-10: **Time Extended**

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable near warewashing area in back - From follow-up inspection 2023-07-10: **Time Extended**

Basic - - From initial inspection : Basic - In-use pizza peel stored on soiled surface between uses. - From follow-up inspection 2023-07-10: **Time Extended**

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-07-10: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2023-07-10: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/soil/grease buildup in hood filters -wire storage racks - From follow-up inspection 2023-07-10: **Time Extended**

Basic - - From initial inspection : Basic - Bathroom facility not clean. - From follow-up inspection 2023-07-10: **Time Extended**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed utensils without sanitizing prior to placing back onto line **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -flour/dust for pizza dough, debris/hair/substance inside uncovered container under prep table. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -american cheese, cut tomatoes **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese 77-80F, cut tomatoes 77-80F inside non functional cooler across from grill. Manager discarded product, advised to use other units until cooler is verified holding food at 41F or below. raw/partially cooked chicken (51F - Cold Holding); feta cheese (50F - Cold Holding) - inside walk in cooler with disrepair evident at door/not adequately sealed. Manager stated brought in from recent delivery 1 hour ago, stated moving to freezer. Service technician called during inspection. . **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -top surface of mixer above bowl

Intermediate - Handwash sink used for purposes other than handwashing. -employee using hand sink basin to store bag of raw chicken

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

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

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. -non employee delivery driver entering kitchen to assist manager with handling food. Operator must use employees for operation handling food covered under food handler training for establishment.

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.

Basic - Bathroom facility not clean.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Floors not maintained smooth and durable near warewashing area in back

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use pizza peel stored on soiled surface between uses.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/soil/grease buildup in hood filters -wire storage racks

Basic - Stored food not covered.

Certified Food Manager Identification

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Adequate Handwashing Facilities Supplied and Accessible

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Proper Sanitizer Contact Time and Concentration

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 44-45F, shredded cheese 41-45F, cooked sausage 41-44F. Manager stated lid recently open during change over. Manager moved back coolers/freezer. Rechecked at 42F **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet.

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. Cooked chicken

Intermediate - No hot running water at three-compartment sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -cheesecake

Basic - -In-use tongs stored on equipment door handle between uses. -pizza peel stored on top of dirty surface

Basic - Current Hotel and Restaurant license not displayed.

Basic - Drain cover(s) in disrepair. Under prep table in back near mixer

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -open bottle of water with twist cap on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -old mattress inside back storage room next to soda

Basic - Food stored on floor. -fryer oil on floor in back -soda in crates on floor in back

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/racks above prep table in back of kitchen

Basic - Open dumpster lid.