Zipz's Ny Pizza Co

High Priority - Dented/rusted cans present. See stop sale. I large can of peeled tomatoes heavily dented.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and raw shell eggs over fully cooked meatballs and tomato sauce at flip top cooler on cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. clarified butter (71F - Cold Holding) Observed sitting in steam well with power not on for unit. Held overnight ; heavy cream (46F - Cold Holding) Observed in quart container on upper portion of flip top cooler. Held in cooler overnight. Per operator, not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. clarified butter (71F - Cold Holding) Observed sitting in steam well with power not on for unit. Held overnight ; heavy cream (46F - Cold Holding) Observed in quart container on upper portion of flip top cooler. Held in cooler overnight. Per operator, not prepared or portioned today.

High Priority - Toxic substance/chemical improperly stored. Chlorine based all purpose cleaner stored next to 2 liter sodas at storage area by back door. Operator stored chemicals properly. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen has tongs stored on side and pitcher of soapy water in sink basin. Operator removed unauthorized items. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings cooked 12/10 not labeled at walk in cooler. **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. Canned sodas on floor in store room by back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over bottled beer at walk in cooler. Operator stored properly. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: Chicken broth (130F - hot holding) Per operator, out of temperature for approximately 1 hour. Observed on stove with no flame. Operator turned on flame to reheat to 165F+. ; On counter at cook line: pooled pasteurized eggs (86F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator placed in freezer to quick chill. **Corrective Action Taken**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bread stored and in direct contact with thank you to go bags. Operator stored properly. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish drying rack pitted with rust and dust and in direct contact with clean pans.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by cook line. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure sent to operator.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Chicken wings cooked 9/16 with no date mark at walk in cooler. **Corrected On-Site**

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

Basic - Exterior door has a gap at the threshold that opens to the outside. At top and bottom of rear screened door. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Observe red substance in unlabeled spray bottle. Operator label **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe are rear door in dining room.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observe ground beef defrosting at room temperature.

Basic - Light shield damaged/in disrepair. Observe at cook line

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in pizza prep area. **Warning** - From follow-up inspection 2024-04-26: Board still needs cleaning or be replaced. **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat balls (110°F-117°F - Hot Holding); for less than 2 hours. Cook placed meat balls in oven to reheat. Marinara sauce (107°F-110°F - Hot Holding) on stove and stove was turned of 30 minutes ago. Cook turned stove back on. Marinara sauce was reheated to 198°F . **Corrective Action Taken** **Warning**

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 was 1 hour ago stated pizza chef. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 83°F, left out on kitchen prep table, for less than 3 hours. Cook discarded oil. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. 1 live roach inside a bowel of garlic oil on prep table next to slicer. See stop sale **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside a bowel of garlic oil on prep table next to slicer. In kitchen across cook line.See stop sale 1 live roach on prep table under slicer in kitchen across cook line. 1 live roach on the floor under prep table with slicer. 1 live roach on hand sink next to cook line. 2 live roaches on the floor under hand sink at cook line. **Repeat Violation** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50°F-52°F, in walk in cooler cooked yesterday. In a deep covered and stacked container. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50°F-52°F, in walk in cooler cooked yesterday. In a deep covered and stacked container. See stop sale **Repeat Violation** **Warning**

Intermediate - Food-contact surface, slicer, soiled with food debris in kitchen across cook line. **Warning**

Intermediate - No soap provided at handwash sink on cook line. Cook provided. **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable in pizza prep area. **Warning**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in paper towel dispenser at hand sink on cook line, next to stove. 1 live roach falling out of the paper towel dispenser into hand sink next to stove. 1 live roach on floor next to stove. 3 live roaches on the floor under pizza oven in kitchen 1 live roach on the floor under hand sink next to some. 1 live roach on wood crate in front of stove. **Warning** - From follow-up inspection 2024-02-23: Observed Live Roaches approximately : 1 live at the bar by wine bottles 2 live under silverware container on top of cooler at cook line 1 live on the cutting board at sandwich table at cook line 3 live under and inside the back of the cooler by the fan at cook line 2 live under ice maker at the back of the kitchen 1 live under prep table by walk-in cooler 2 live under three compartment sink Observed Dead roaches approximately : 8 dead under cooler at cook line 2 dead under handwash sink at cook line 2 dead under stove 1 dead under rack used for to go boxes in the kitchen 3 dead under mini stove at cook line 1 dead under flour rack at prep area 2 dead at the front counter/ bar **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made tomato sauce 49°F, in a 10 Gallon covered pot in walk in cooler, cooked yesterday, not prepped or cooked today. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee bottle of Minute Maid stored in ice used for drinks. See stop sale. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in paper towel dispenser at hand sink on cook line, next to stove. 1 live roach falling out of the paper towel dispenser into hand sink next to stove. 1 live roach on floor next to stove. 3 live roaches on the floor under pizza oven in kitchen 1 live roach on the floor under hand sink next to some. 1 live roach on wood crate in front of stove. **Warning**

High Priority - Employee bottle of Minute Maid stored in ice used for drinks. See stop sale. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made tomato sauce 49°F, in a 10 Gallon covered pot in walk in cooler, cooked yesterday, not prepped or cooked today. See stop sale. **Repeat Violation** **Admin Complaint**

Basic - Bowl or other container with no handle used to dispense flour and panko. Cook removed bowl. **Corrected On-Site** **Warning**

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made tomato sauce 55F-98F, in walk in cooler , cooked yesterday. Stored in a 10 Gallon on pot , covered on the floor. See stop sale **Warning** - From follow-up inspection 2024-02-08: Home made tomato sauce 67°F, in walk in cooler , cooked yesterday. Stored in a 10 Gallon on pot **Admin Complaint**

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made tomato sauce 55F-98F, in walk in cooler , cooked yesterday. Stored in a 10 Gallon on pot , covered on the floor. **Warning** - From follow-up inspection 2024-02-08: Home made tomato sauce 67°FF, in walk in cooler , cooked yesterday.Stored in a 10 Gallon on pot.See stop sale **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid over heavy cream in cook line cooler. Cook removed squid. Raw chicken over cooked pasta and lasagne in walk in cooler. Cook stored properly.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-08: Raw shell eggs stored over cannolis in walk in cooler Raw Squid under heavy cream on cook line. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2024-02-08: Probe thermometer not turning on , not working. **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 2024-02-08: Bar tender provided food handler card. Cook no proof of food handler certificate. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Spray bottle containing windex not labeled at front counter. Operator labled. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-08: Spray bottle containing bleach not labeled at front counter. **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid over heavy cream in cook line cooler. Cook removed squid. Raw chicken over cooked pasta and lasagne in walk in cooler. Cook stored properly.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made tomato sauce 55°F-98°F, in walk in cooler , cooked yesterday. Stored in a 10 Gallon on pot , covered on the floor. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made tomato sauce 55°F-98°F, in walk in cooler , cooked yesterday. Stored in a 10 Gallon on pot , covered on the floor. See stop sale **Warning**

Intermediate - Spray bottle containing windex not labeled at front counter. Operator labled. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line . Cook provided. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce and lasagna cooked 2 days ago in walk in cooler has no date mark. **Repeat Violation** **Admin Complaint**

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife stored on cooked pasta handle touching pasta, in cooler on cook line. Cook removed. **Corrected On-Site** **Warning**

Basic - Tomato sauce stored on floor in walk in cooler. Cook removed. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Calamari over heavy cream in reach in cooler at cook line Operator stored properly. **Corrected On-Site**

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 - cheese pizza at pizza station; as per operator food on time since 11:00 Operator time marked food **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at steam table and pizza low boy; **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator provided **Corrected On-Site** **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- lasagna, soup and pizza sauce in walk-in cooler; as per operator food cooked on Wednesday; food dated **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line **Repeat Violation**

Basic - Food stored on floor- chicken in walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation**

Basic - Floor soiled/has accumulation of debris- greasy floors throughout

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed employee smoking in the kitchen by three compartment sink;

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eyeglasses, ear pods cases on slicer Cell phone on prep table Removed **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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 by slice and fresh garlic in oil at pizza station; as per operator food on time since 11:00 am; operator time marked; **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at pizza station and can opener at food prep station **Repeat Violation**

Intermediate - No soap and paper towels provided at handwash sink at cook line; Operator provided **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all

Basic - Food stored on floor- wings in walk-in cooler Operator stored properly **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Operator stored properly **Corrected On-Site**

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Toilet Rooms Maintained