Joey's Pizza & Pasta House

Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training has expired.

Bowl or other container with no handle used to dispense food. There is a metal bowl inside a bin of bread crumbs. Operated removed the bowl.

Ice scoop handle in contact with ice. In the service area there is an ice scoop with the handle inside contact with the ice. Operator moved the ice scoop to proper storage.

No handwashing sign provided at a hand sink used by food employees. There is no handwashing washing sign at the hand washing sink in the pantry or between the cook line and the pizza station

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There used to be a buildup of grease on the hood filters.

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm), operator changed out the sanitizer container, chlorine sanitizer 50ppm.

Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the slicer.

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There are pans of lasagna in the make table cooler at the entrance to the cook line with no date marking that was prepared 48 hours prior per the operator.

Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the dishwashing area.

Ice scoop handle in contact with ice. The ice scoop handle is in contact with the ice in the service area by the bar. Educated employee on proper storage of ice scoops, employee corrected the storage.

In-use ice scoop stored on soiled surface between uses. There is an ice scoop on top of an ice machine. Operator moved the ice scoop to the dish washer.

No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the gand washing sink in the salad station.

Employee dried hands on clothes/apron/soiled towel after washing. After washing their hands and employee dried their hands on their apron.

Raw animal food stored over/not properly separated from ready-to-eat food.in the walk in cooler raw shrimp is stored above cooked pasta.

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the bottom of the make table cooler at the entrance to the cook line raw chicken is stored above raw fish and raw ground beef.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the pizza area sausage (49F - Cold Holding); pizza sauce (49F - Cold Holding).

Food-contact surface soiled with food debris, mold-like substance or slime. There is a dicer with food debris in the cutting blades on a shelf between the hot line and the pantry.

Handwash sink used for purposes other than handwashing. The hand washing sink at the garage is being used as a dump sink, there is a strainer inside the hand washing sink at the bar.

No soap provided at handwash sink. There is no soap at the hand washing sink in the men's restroom.

Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of seasoning in the prep area.

Food stored on floor. There are cases of shrimp and a case of clams, a tube of ground beef and cases of sausage stored on the floor in the walk in freezer.

Ice scoop handle in contact with ice. There is a ice scoop inside the ice bin in the service area by the bar with the handle in contact with the ice.

In-use knife/knives stored in cracks between pieces of equipment. There is a knife between a table and a wall at a prep table across from the dish washing station.

Single-service articles not stored inverted or protected from contamination. There are to go boxes stored not inverted above the microwave ovens on the cook line.