- Basic - Floor soiled/has accumulation of debris: walk in cooler has accumulation of liquid food residue. **Warning**// Upon callback on 11-7-14 observed food debris accumulated on floor of walk-in cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers: kitchen prep area **Warning**// Upon callback on 11-7-14 observed lights in establishment with sleeve coatings. Missing end caps.
- Basic - Wall in disrepair: dish washing area **Warning**// Upon callback on 11-7-14 observed wall in disrepair under 3compartment sink near pipe.
- Basic - Wall soiled with mold like substance inside walk in cooler. **Warning**// Upon callback on 11-7-14 observed mold like substance on walls. Operator stated that at the end of the season they scrubbed to interior of walk in and substance could not be removed: stained
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**//upon callback 11-7-14 observed pizza cooler at 51°f. Items moved to working cooler.
|
11/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food: in flour **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface: dirty dish machine trays **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner: kitchen **Warning**
- Basic - Employee personal items stored in or above a food preparation area: purse. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation: cook **Warning**
- Basic - Floor soiled/has accumulation of debris: walk in cooler has accumulation of liquid food residue. **Warning**
- Basic - Floors not constructed to be easily cleanable: walk in cooler. **Warning**
- Basic - Food stored in dry storage area not covered: salt and sugar bulk containers. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container: flour **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container: calzone cheese **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers: kitchen prep area **Warning**
- Basic - Microwave exterior soiled. **Warning**
- Basic - Single-service articles improperly stored: not inverted **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface on dish towels under containers of oil. **Warning**
- Basic - Spray bottle containing a food product not labeled: oil **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler: bulk container of grated Parmesan cheese, bulk containers of tomato sauce, uncovered broccoli **Corrected On-Site** **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall in disrepair: dish washing area **Warning**
- Basic - Wall soiled with mold like substance inside walk in cooler. **Warning**
- Basic - Working containers of food removed from original container not identified by common name: high gluten flour **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Cooked rigatoni 50°f **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 8 dented number 10 cans: tomato sauce/ tomato product. 4 dented number 10 can: sliced ripe olives Dented/rusted cans segregated and labeled "Do not use". Products to be returned to purveyor for credit or replacement. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food: pepto-bismal **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce 64°f, mozzarella 50°f, calzone cheese 49°f, pizza sauce 59°f **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs in sauce at 131°f at later retro it was at 172°f **Corrected On-Site** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening: milk **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Dough mixer bowl and hook soiled and not in use. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits: bulk grated Parmesan in walk in cooler **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
|
09/02/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Cook line tables.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and warewashing area.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Oil
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 49° f, Ham 47° f, Diced tomatoes 48° f at pizza make table. Placed on ice. COS Shredded cheese 45° f, Ham 43 °f, Diced tomatoes 43° f **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pizza table.
- Intermediate - Handwash sink used for purposes other than handwashing. Drain noodles.
|
4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Equipment in poor repair. Observed walk in cooler dripping water from ceiling.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit-reach in cooler. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen- dish area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in cooler drawers noodles 49°f, 55°f, 49°f. Food not out for 4 hours. Manager placed in walk in cooler to cool. Air was being blocked by lid on bottom of cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored over clean pots/pans. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna and egg Parmesan in reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled (green and blue liquids). **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed customer enter and grab piece of pizza with bare hands off pizza being hot held.
|
10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling fans in dining room dusty
- Basic - Ceiling in disrepair. Ceiling peeling above pizza oven
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In back room cooler
- Basic - Food stored on floor. Bread stick container **Corrected On-Site**
- Basic - Hood filters greasy
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Mop sink full of water **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 3 compartment sink set up Provided handout on correct set up
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler was unplugged on cook line TCS foods in cooler not longer than 6 hours above 47F
- High Priority - Raw animal food stored over cooked food. Raw shrimp and chicken over cooked sausage in walk in cooler Provided safe storage handout **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Rw chicken over raviolis **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand washing Strainer in hand wash sink
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles in walk in cooler
|
3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Lights missing the proper shield, sleeve coatings or covers.
- Mop sink basin full of water
- Critical - No conspicuously located thermometer in holding units
- Observed ceiling peeling/ stained in kitchen above pizza oven
- Observed dusty ceiling tiles and/or air conditioning vent covers. In restroom hallway
- Critical - Observed hand wash sink used for purpose other than washing hands. Chef rinsing out containers in hand wash sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Scoop without handles in spices and in ice machine **Corrected On-Site**
- Observed single-service articles improperly stored. To go boxes not inverted ( turned upside down) on cook line **Corrected On-Site** **Repeat Violation**
- Critical - Observed soiled can opener. **Corrected On-Site**
- Observed utensils stored in crevices between equipment. **Corrected On-Site**
|
11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. used for reference text only
- Critical - Observed debris in cheese in the walk in cooler
- Critical - Observed ice build up in the interior of the reach in freezer next to walk in cooler Repeat Violation.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. raw opened sausage over raviolis in reach in freezer Corrected On Site.
- Observed single-service articles improperly stored. to go boxes not inverted at wait staff area and on cookline Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. cheese in walk in cooler see stop sale Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse and cross contamination. (see Stop Sale Notice).
|
6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- No copy of latest inspection report. chef working did not know the location of the information
- Observed clean utensils/equipment stored in between equipment/walls. Repeat Violation.
- Critical - Observed expired Food Manager Certification.
- Observed ice scoop with handle in contact with ice. Repeat Violation. Corrected On Site.
- Critical - Observed interior of reach-in freezer accumulation of ice build up. freezer near walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp above spinach in reach in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over scallops in reach in freezer
- Critical - Observed toxic item stored by food. burn remedy for external use only on top shelf of reach in cooler bottle of pills on shelf above it Corrected On Site.
|
2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment...used for reference text only
- Observed clean utensils stored in between equipment Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination...to-go boxes not inverted Corrected On Site.
|
11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable...in walk in cooler; owner has started repairs and waitimg on maintenance man to finish
- In-use utensil not stored with handle above the top of potentially hazardous food and the container...scoop in cheese filling Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees...in restroom...provided sign Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area...lasagna Corrected On Site.
|
5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Mop sink full of water...not draining
- Critical - No conspicuously located thermometer in holding unit...salad cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils...drink with no lid and drink with twist cap on cookline Corrected On Site.
- Critical - Observed bottom of reach-in cooler covered with water
- Observed ceiling in walk in cooler leaking
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground...near clogged mop sink
- Observed floor in walk in cooler covered in water
- Observed single-service articles improperly stored. Corrected On Site.
- Critical - Observed soiled ice machine
- Critical - Observed soiled reach-in freezer shelves...freezer near dishwasher
|
2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name...oil spray bottle Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area...alfredo sauce in walk in cooler with no overhead protection Corrected On Site.
- Critical. Observed soiled reach-in cooler shelves...bottom shelf on pizza cooler
- Critical. Observed soiled deflector in the interior of ice machine.
- Plumbing system at handwash sink leaking at top of sink
- Observed leaking faucet at three compartment sink near dishwasher
- Critical. Observed small flying insects in bar area.
- Critical. Observed live flies in kitchen.
- Observed floor area with standing water...from leak at handwash sink
|
8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit...salad unit Corrected On Site.
- Critical. Observed food (soda bottle) stored in ice used for drinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler with noodles on cookline. Cooler in temperature at time of inspection. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers...vent near restrooms.
- Critical. Pesticide use not in accordance with manufacturer's directions...for household use only, chef got rid of spray. Corrected On Site.
|
1/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. Returned FOOD and Reservice of Food. (A) Except as specified in Paragraph (B) of this section, after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may not be offered as FOOD for human consumption. (B) Except as specified under Section 3-801.11(C), a container of FOOD that is not POTENTIALLY HAZARDOUS may be transferred from one CONSUMER to another if: (1) The FOOD is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow neck bottle containing catsup, steak sauce, or wine; or (2) The FOOD, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Automatic fire-extinguishing systems shall be installed in accordance with the terms of their listing, the manufacturer's instructions, and the following standards where applicable. (1) NFPA 12, Standard on Carbon Dioxide Extinguishing Systems (2) NFPA 13, Standard for the Installation of Sprinkler Systems (3) NFPA 17, Standard for Dry Chemical Extinguishing Systems (4) NFPA 17A, Standard for Wet Chemical Extinguishing Systems
|
9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Angelina's Pizzeria & Pasta, 4005 E U S Hwy 30-A, Santa Rosa Beach, FL »