MICKEYS PIZZA CITY Inspection – July 24, 2024

High Priority 2

#6High Priority22-41-4

High Priority – 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. 0-10ppm chlorine, manager had employee switch to new sanitizer, rechecked at 0-10ppm **Warning**

Warning

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella cheese 44-45F inside makeline cooler across from oven, employee stated brought from walk in cooler 2 hours prior, advised to keep lid closed between use.

Intermediate 2

#8Intermediate16-37-1

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

#9Intermediate02C-02-5

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

Basic 5

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. -portion cups used to dispense bulk food

#3Basic36-22-4

Basic – Floor area(s) covered with standing water. -under dish machine

#4Basic10-17-4

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

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -surface of water heater -shelf above pizza makeline

Florida Food Watch