Food Safety Report: Pizza Palace, 1962 Lake Worth Rd, Lake Worth Beach, FL 33461, United States.

1962 Lake Worth Road, Lake Worth Beach, 33461 Florida, United States

Closure Date: 05/22/2024

Violations:
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked turkey (46F at 2:12pm- Cooling); cooked pork (46F at 2:12pm - Cooling) As per operator, cooling since yesterday. Items did not cool to 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on mini stove: turkey (110F at 1:17pm- Cooling) As per operator, cooling since 11 am. Item did not cool to 70F within 2 hours. See stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands with gloves, touched hair with gloves, then proceeded to handle clean utensils and prepare food; no hand wash. Advised operator that employee should wash hands.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around in area beside triple sink where oranges are stored in a bag on a table with clean pots and flies were also landing on oranges. 5 live, small flying around under prep table beside flip top cooler and landing cut tomato stored under prep table. 10 live, small flying insects landing in clean plates next to soda machine. 5 live, small flying insects flying around in men's restroom.

High Priority - Nonfood-grade bags used in direct contact with food. Non-food grade bags used to store multiple food items in reach in freezer and reach in cooler. Operator removed. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw goat stored over multiple ready to eat foods namely, cooked turkey and roasted goat head, cooked chicken patties. Raw burgers on top of cooked chicken. None of these products were commercially packaged. Operator stored properly. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef stored over cooked chicken; raw fish stored over sauce. Operator stored properly.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw Pork cherizo over raw fish. Operator stored properly. **Corrected On-Site**

High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings observed in low boy reach in cooler used for storage near prep table across cook line. 2 rodent droppings observed between flip top cooler and prep table. 3 rodent droppings observed behind flip top cooler. 15 rodent droppings beside table with clean dishes near pizza dough machine and pizza oven. 3 rodent droppings under triple sink near pizza dough machine.

High Priority - Rodent rub marks present in roof where there are holes in ceiling above pizza dough machine.

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 70 degrees Fahrenheit within 2 hours. At cook line on mini stove: turkey (110F at 1:17pm- Cooling) As per operator, cooling since 11 am. Item did not cool to 70F within 2 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. At walk in cooler: cooked turkey (46F at 2:12pm- Cooling); cooked pork (46F at 2:12pm - Cooling) As per operator, cooling since yesterday. Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under prep table beside flip top reach in cooler: cut tomato (74F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Flip top cooler: shredded mozzarella (56F - Cold Holding); Swiss cheese (56F - Cold Holding) As per operator, both items were stored overnight in unit. Not prepped or portioned today. At walk in cooler: cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding); raw bacon (45F - Cold Holding); cooked cheriso (45F - Cold Holding); vegetable garlic sauce (45F - Cold Holding); raw fish (45F - Cold Holding); raw conch (45F - Cold Holding); raw burgers (45F - Cold Holding); raw chicken (45F - Cold Holding); mozarella cheese (44F - Cold Holding); butter (44F - Cold Holding); ricotta cheese (44F - Cold Holding); feta cheese (44F - Cold Holding); sour cream (44F - Cold Holding); coleslaw (44F - Cold Holding); house made pizza sauce (44F - Cold Holding) As per operator and labels, stored overnight. Not prepped or portioned today. See stop sale for all items above.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under prep table beside flip top reach in cooler: cut tomato (74F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Flip top cooler: shredded mozzarella (56F - Cold Holding); Swiss cheese (56F - Cold Holding) As per operator, both items were stored overnight in unit. Not prepped or portioned today. At walk in cooler: cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding); raw bacon (45F - Cold Holding); cooked cheriso (45F - Cold Holding); vegetable garlic sauce (45F - Cold Holding); raw fish (45F - Cold Holding); raw conch (45F - Cold Holding); raw burgers (45F - Cold Holding); raw chicken (45F - Cold Holding); mozarella cheese (44F - Cold Holding); butter (44F - Cold Holding); ricotta cheese (44F - Cold Holding); feta cheese (44F - Cold Holding); sour cream (44F - Cold Holding); coleslaw (44F - Cold Holding); pizza sauce (44F - Cold Holding) As per operator and labels, stored overnight. Not prepped or portioned today. See stop sale for all items above. Under prep table beside flip top reach in cooler: seasoning mixture with garlic and oil (68F - Cold Holding) As per operator, taken from cooler 3.5 hours prior. Not prepped or portioned today. Flip top cooler: house made pizza sauce (58F - Cold Holding) As per operator, taken from cooler 3.5 hours prior. Not prepped or portioned today. Operator placed items in walk in cooler to quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on stovetop: sauce with cooked peppers (110F - Hot Holding) As per operator, made about 1 hour prior. Operator reheated to 165F. **Corrected On-Site**

Source: Florida Department of Health