- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface, air curtains on walk in cooler. **Warning**
- Basic - Equipment in poor repair, reach in cooler, ambient air temperature 52. Informed operator reach in may not be used until it maintains 41 or below. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Nonfood-contact equipment in poor repair, walk in cooler, ambient air temperature 45. Informed operator cooler may not be used until it maintains 41 or below. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, mozzarella cheese, ricotta cheese, meatballs, cooked chicken, ham, fried eggplant, roasted peppers, all between 51 and 52 in reach in cooler, pizza station. Cooked chicken, sausage, raw chicken, pasta, mozzarella cheese, all between 44 and 45 in walk in cooler. **Warning**
- 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. See stop sale. **Corrected On-Site** **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, ladies room. **Warning**
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3/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of mold-like substance on nonfood-contact surface, air curtains on walk in cooler. **Warning**
- Basic - Equipment in poor repair, reach in cooler, ambient air temperature 52°. Informed operator reach in may not be used until it maintains 41° or below. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Nonfood-contact equipment in poor repair, walk in cooler, ambient air temperature 45°. Informed operator cooler may not be used until it maintains 41° or below. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Confirmation # 137046115. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, mozzarella cheese, ricotta cheese, meatballs, cooked chicken, ham, fried eggplant, roasted peppers, all between 51° and 52° in reach in cooler, pizza station. Cooked chicken, sausage, raw chicken, pasta, mozzarella cheese, all between 44° and 45° in walk in cooler. **Warning**
- 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. See stop sale. **Corrected On-Site** **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, ladies room. **Warning**
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3/13/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. ... Throughout
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided DBPR Time as a Public Health Control Forms.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2013 | Routine - Food | Call Back - Complied |
- 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......coke in food storage shelf above prep.table.
- Basic - Food stored on floor......flour by dough machine. **Corrected On-Site**
- Basic - Salad display cooler ,front line , flip top cooler by POS incapable maintaining potentially hazardous food at proper temperature of 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature . **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......cheeses, beans, artichoke , vegetable 49° to 53° in display salad cooler. Some food on ice down ,some food on time marked for time being. Eggplant , spinach, chicken, sausage , ham 44° in flip top reach in cooler by POS. adjusted thermostat . **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.....pizza 75° to 81° in pizza counter, front line. Time marked on pizza. Provided time as a public health control. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.....glass cleaner spray bottle with clean tray in shelf. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Proof of required state approved employee training not available 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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6/17/2013 | Routine - Food | Warning Issued |
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......cheeses, artichoke , chick pease,beans 52? in display reach in cooler, frontline . Food being held less than 4 hours. For time being operator request for time marked. Recommend put time marked each item and held no longer than 4 hours. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......pizzas 80? to 83? in pizza counter. Implemented time as public health control procedure . **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored......above 3 compartment sink.
- High Priority - Toxic substance/chemical stored by or with food.....glass cleaner spray bottle with topping. **Corrected On-Site**
- 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. .......display reach in cooler, frontline .
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - Spray bottle containing toxic substance not labeled.......glass cleaner spray bottle. **Corrected On-Site**
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2/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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