Marines Pizza Shack Llc, 732 S Main St, Labelle, FL - Pizza inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Critical. Violation: 01A-11-1 Unable to verifiy that establishment obtains food from an approved source
- Critical. Violation: 02-26-1 Unable to verifiy that Working containers of food removed from original container are properly date marked and identified by common name.
- Critical. Violation: 03A-07-1 Unable to verifiy that potentially hazardous food cold held at 41 degrees Fahrenheit or less.
- Critical. Violation: 03B-03-1 Unable to verifiy that Potentially hazardous food is held at 135 degrees Fahrenheit or above.
- Critical. Violation: 03C-08-1 Unable to verifiy that Food is cooked to proper temperatures.
- Critical. Violation: 03D-01-1 Unable to verifiy that food is being cooled by an napproved method within the proper parameters.
- Critical. Violation: 04-01-1 Unable to verifiy that holding equipment is capable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 06-01-1 Unable to verifiy that potentially hazardous food is thawed in an approved manner.
- Critical. Violation: 08A-28-1 Unable to verifiy that food is adequately protected during storage preparation and service.
- Critical. Violation: 09-04-1 Unable to verifiy that pizza establishment in not utilizing bare hand contact with ready-to-eat food by employees while establishment has no approved Alternative Operating Procedure in effect.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of no potentially hazardous food and the container yeast
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw beef to rte vegetables changed gloves did not wash hands Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 20A-10-1 Unable to verifiy that sanitizer is at proper minimum strength.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-27-1 Unable to verifiy that food and non-contact surfaces are properly cleaned and in good repair.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach-in cooler fan
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. paper plates not stored inverted or protected
- Critical. Violation: 27-03-1 Unable to verifiy that Water supply meets the requirements of a public water supply. establishment on well
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. used to rinse wiping cloth
- Critical. Violation: 31-13-1 Unable to verifiy that handwash sinks provided meet the number required by law for food service establishment.
- Violation: 37-06-1 Observed wall soiled with accumulated grease. behind floor mixer
- Critical. Violation: 41A-02-1 Observed toxic item stored by food. hanging on rack pointing towards chip bags
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. yellowish clear liquid
- Critical. Violation: 50-09-1 Unable to verifiy that establishment is operating within the requirements of the Division of Hotels and Restaurant license.
- Critical. Violation: 53A-01-2 Unable to verifiy that Manager has proof of Food Manager Certification.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Violation: 53B-08-1 Unable to verifiy that establishment has proof of required employee training. 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. Pro
- Critical. Violation: 53B-08-1 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. Pro
|
8/20/2009 | Routine - Food | Warning Issued |
- Critical. Unable to verifiy that establishment obtains food from an approved source
- Critical. Unable to verifiy that Working containers of food removed from original container are properly date marked and identified by common name.
- Critical. Unable to verifiy that potentially hazardous food cold held at 41 degrees Fahrenheit or less.
- Critical. Unable to verifiy that Potentially hazardous food is held at 135 degrees Fahrenheit or above.
- Critical. Unable to verifiy that Food is cooked to proper temperatures.
- Critical. Unable to verifiy that food is being cooled by an napproved method within the proper parameters.
- Critical. Unable to verifiy that holding equipment is capable of maintaining potentially hazardous food at proper temperatures.
- Critical. Unable to verifiy that potentially hazardous food is thawed in an approved manner.
- Critical. Unable to verifiy that food is adequately protected during storage preparation and service.
- Critical. Unable to verifiy that pizza establishment in not utilizing bare hand contact with ready-to-eat food by employees while establishment has no approved Alternative Operating Procedure in effect.
- Critical. Unable to verifiy that sanitizer is at proper minimum strength.
- Critical. Unable to verifiy that food and non-contact surfaces are properly cleaned and in good repair.
- Critical. Unable to verifiy that Water supply meets the requirements of a public water supply. establishment on well
- Critical. Unable to verifiy that handwash sinks provided meet the number required by law for food service establishment.
- Critical. Unable to verifiy that establishment is operating within the requirements of the Division of Hotels and Restaurant license.
- Critical. Unable to verifiy that Manager has proof of Food Manager Certification.
- Critical. Unable to verifiy that establishment has proof of required employee training. 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. Pro
|
8/4/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of no potentially hazardous food and the container yeast
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw beef to rte vegetables changed gloves did not wash hands Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach-in cooler fan
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. paper plates not stored inverted or protected
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. used to rinse wiping cloth
- Violation: 37-06-1 Observed wall soiled with accumulated grease. behind floor mixer
- Critical. Violation: 41A-02-1 Observed toxic item stored by food. hanging on rack pointing towards chip bags
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. yellowish clear liquid
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Violation: 53B-08-1 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. Pro
|
8/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/26/2009 | Routine - Food | Warning Issued |
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