AH BEETZ NEW HAVEN PIZZA

Violations (6)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen pizza station, fresh garlic and butter (86F - Hot Holding). Operator stated items held out of temperature for 4 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler, pizza sauce with added ingredients(45F - Cooling). Operator stated item held in unit overnight exceeding 6 hours. Item did not reach 41F within 4 hours. See stop sale

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen pizza station, fresh garlic and butter (86F - Hot Holding). Operator stated items held out of temperature for 4 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler, pizza sauce with added ingredients(45F - Cooling). Operator stated item held in unit overnight exceeding 6 hours. Item did not reach 41F within 4 hours. See stop sale

  High Priority

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler, pizza sauce with added ingredients(45F - Cooling). Operator stated item held in unit overnight exceeding 6 hours. Item did not reach 41F within 4 hours. See stop sale

  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. At reach in cooler, pizza sauce with added ingredients(45F - Cooling). Operator stated item held in unit overnight exceeding 6 hours. Item did not reach 41F within 4 hours. See stop sale

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen pizza station, fresh garlic and butter (86F - Hot Holding). Operator stated items held out of temperature for 4 hours. See stop sale.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen pizza station, fresh garlic and butter (86F - Hot Holding). Operator stated items held out of temperature for 4 hours. See stop sale.

  High Priority

• 08B-12-5Corrected on site

  Stored food not covered. At dry storage, opened bag of flour stored. Operator sealed bag.

  Basic - Stored food not covered. At dry storage, opened bag of flour stored. Operator sealed bag. **Corrected On-Site**

  Basic

• 16-37-1

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

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

  Intermediate

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate