- Basic - Outer openings not protected with self-closing doors.
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked pasta.
- Intermediate - Both hot and cold water valve turned off at food prep hand wash sink in kitchen. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl stored in it. **Corrected On-Site**
- Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Operator was hostile from the moment we walked through the door. We purposely waited to inspect establishment after lunch rush. Upon arrival there were a total of 4 customers in facility. The owner remained belligerent the entire time we were in his establishment (about 10 minutes). It proceeded to get worse when the inspector pulled out the thermometer to sanitize it and take temperatures. He said do not put that thing in my food and then told us to leave his establishment, preventing us from doing the inspection. He was so excited and loud, we felt he may get physical next and we departed. After the operator spoke to Ms Freeman he allowed us to complete the inspection unimpeded. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Unable to dispense soap at handwash sink in dish area. Dispenser would not pump. **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bag of flour **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Garlic knots
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water.
- Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Made transaction then made pizza.
- Intermediate - Handwash sink used for purposes other than handwashing. Storage container .
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings not protected with self-closing doors.
- Basic - Soil residue build-up on nonfood-contact surface. Prep box has peeling paint
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over lunch meat in freezer with non hermetically sealed items
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture.handsink **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Displayed food not properly protected from contamination.sausage has box bottom on the foor. Corrected on site
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.mozzerella cheese 74f. Time formon wall
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.cheese. Time marked on site
- Intermediate - Hot water not provided/shut off at employee handwash sink.corrected onsite
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.customer bathroom . Corrected on site
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in wall.small holes above 3 bin sink
- Basic - Outer openings not protected with self-closing doors.rear door
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 66f in make table.cheese put in make table 1 hr ago. Put in freezer to cool down
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.AOP form given to operator
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.bagged mozzarella 46 in 2 door cooler by rear door. Owner relocated mozzarella.
- 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. 2 door cooler in rear of facility
- Intermediate - Handwash sink used for purposes other than handwashing.thawing pasta in sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.bottom of cooler
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.no thermometer 0-220f
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.handsink dish area Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.soap at dish area Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.dish area
- Critical - No handwashing sign provided at a handsink used by food employees.employee bath and customer bathroom
- Critical - No handwashing sign provided at a handsink used by food employees.food prep handwash
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wood knife rack on site
- Critical - Outer openings not protected with self-closing doors.rear
- Critical - Water pressure lacking at fixtures that require the use of water. Corrected On Site.handsink
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable in food prep area. Operator will swap tiles with smooth tiles. will not hold up license due to tiles not being smooth easily cleanable.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. has 60 days from liscensing inspection.
- Critical - No thermometer provided to measure temperature of food product. operator will obtain a new one
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5/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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