- Basic - Ceiling tile missing. Dry storage area . **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone above prep station . **Corrected On-Site**
- Basic - Hole in wall. Several holes in walls in storage area . **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Pizza boxes on shelf **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Food debris on floor .
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing and stained in dry storage area.
- Basic - Hole in wall. Dry storage area.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Barbecue beef portioned into individual bags at 11:00 am held in pizza prep cooler . Temp - 45°f to 53°f at 1:45pm. CORRECTIVE ACTION TAKEN PLACED IN WALKIN COOLER.
- Intermediate - No soap provided at handwash sink. Front sink . **Corrected On-Site**
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Standing water in floor drain/floor drain draining very slowly. Buildup of grease in area.
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 **Corrected On-Site**
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry storage area. Light Out.
- Basic - Working containers of food removed from original container not identified by common name. OIL **Corrected On-Site**
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- No copy of latest inspection report. **Corrected On-Site**
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last reviewed Jan. 2011.
- Critical - Hotel and Restaurant license not properly displayed. License expires 6-1-13 but 6-1-12 license is displayed.
- Critical - Lack of signage properly designating bathrooms.
- Observed food debris accumulated on kitchen floor. Under shelf in back room.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Outside @ the well port .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of soiled material on top racks in the reach-in cooler.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Back exit door has bar across during operation hours .
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site. Now @ 60 ppm .
- Critical - Hot water at hand sink not reaching 100 F .
- Critical - Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed live flies in kitchen.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Bar across back exit door during open hours .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni holding at 44 F . Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Y splitter on hose bibb at the mop sink .
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.Y splitter on hose bibb @ the mop sink .
- Critical. Hand wash sink lacking proper hand drying provisions. Restroom .
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. New establishment , must be certified within 30 days .
- 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. All employees must be trained within 60 days of hire .
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12/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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