- 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. Sugar scoop **Corrected On-Site**
- 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. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs Reheated to 165 in oven ....meat sauce started at 91f **Corrected On-Site** **Repeat Violation**
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 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. Pasta
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Form given but not completed
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 47f. Corrective action taken. Lettuce overfilled
- 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. Lunch meats and pasta
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 bin sink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizzas
- Intermediate - Spray bottle containing toxic substance not labeled.Cleaner in disharea
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.ed
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.storage
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large pizza box
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep not holding food 41f or below
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.48 cheese CH ,sausage 48f,pepperoni 47,
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1/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham sliced
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 50f in prep box. Bottom of unit working -large prep Corrected On Site.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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