- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside walk in cooler
- Basic - Nonfood-contact equipment in poor repair. Reach in on cook line pooling water **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Pizza make table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lasagna 51°, deli meat 48°, 49° in walk in cooler. Corrective action-moved to reach in cooler. 9/16/14 lasagna 48°, deli meat 48°, five containers of cheese 47°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna
- Intermediate - Walk-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. Ambient air temp 48°. All TCS food moved to reach in cooler. 9/16/14 ambient air temp 47°
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher at end of cook line, in recharge
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09/16/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored in or above a food preparation area. Phone chargers on cutting board **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside walk in cooler
- Basic - Nonfood-contact equipment in poor repair. Reach in on cook line pooling water **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Pizza make table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lasagna 51°, deli meat 48°, 49° in walk in cooler. Corrective action-moved to reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over noodles **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna
- Intermediate - Walk-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. Ambient air temp 48°. All TCS food moved to reach in cooler
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher at end of cook line, in recharge
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09/11/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris on nonfood-contact surface. Exterior of salt container
- 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.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler on cook line pooling water
- Basic - Nonfood-grade bags used in direct contact with food. Trash bags used for dough, directly touching dough
- Basic - Working containers of food removed from original container not identified by common name. Bulk bin
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Noodles dated 3/3/14. Voluntarily discarded
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Lasagna 87°. Moved to walk in **Corrected On-Site**
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in reach in cooler
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over pizza oven
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old food stuck to clean dishware/utensils. Knife on magnet
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On floor
- 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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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed encrusted material on can opener.
- Observed encrusted, soiled material on slicer.
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2/28/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Wet towel under cutting board
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Bucket and dish in sink **Corrected On-Site**
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of food debris on nonfood-contact surface. Pizza make table gaskets and bottom of cooler
- Observed employee with no hair restraint. **Corrected On-Site**
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed reach in cooler gasket torn/in disrepair. Pizza make table
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs 120? F Corrective Action-turned up crock pot
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12/27/2012 | Routine - Food | Warning Issued |
- Critical - Incomplete 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. only one card
- Critical - No water system approval reports on-site. Repeat Violation.
- Observed build-up of food debris on nonfood-contact surface. pizza make table gaskets
- Critical - Observed employee improperly washing hands. 5 seconds total Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Observed nonfood-contact equipment in poor repair. triple sink duct taped
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wings 65'F in triple sink. Corrective Action=portioned and put in freezer to drop temperature quickly
- Observed reach-in cooler gasket torn/in disrepair. pizza make table
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No hair restraint on kitchen employee.
- Critical - No sanitizer/ uses Quat but has none. Will use bleach available.
- Critical - Open drink on counter.
- Critical - Shell eggs stored over ready to eat food in walk-in.
- Critical - Toxic level of chlorine in wet towel bucket +200 ppm.
- Critical - Water reports are not available on premises for inspection.
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6/18/2012 | Complaint Full | Inspection Completed - No Further Action |
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