- Basic - Bowl or other container with no handle used to dispense food. Black plastic bowls used as scoops in the bread crumb containers. Bowl used in the white beans in dry storage. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sheet pans of pizza dough under shelves on the floor in the walkin cooler.
- Basic - Cutting board has cut marks and is no longer cleanable by the hot holding unit.
- Basic - Food stored in holding unit not covered. Sausage and soup cooled to 39°, remained uncovered in walk-in cooler. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris by the sandwich making station.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil on the bread line at 74°, corrective action taken was to ice down around container to bring mixture to 41°.
- 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. No time mark for the slices of pizza. **Corrected On-Site**
- Intermediate - Cutting board(s) stained location on he cook-line in front of the stoves.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At the cook line
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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 - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. No sanitizer at the pizza station.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Food container stored in ice used for drinks. See stop sale. Lemon wedge container and butter container.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. At the wait. Station
- Intermediate - Handwash sink used for purposes other than handwashing. On the cook line.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In the cornmeal and bread crumbs. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the lid of the ice machine under the two ice tea dispensers .
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Keys by the pizza station. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottles of water on the food on the top loader, and bottler of water in pizza dough cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. The flour, cigar, salt and meal containers were not labeled.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 59°, butter put on ice . Revisited butter at end of inspection, butter packets were at 39°, **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used hand-wash sink by the dish-wash sink and the prep table are both being used as dump sinks. as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing as a prep sink. By the pizza ovens. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At salt container.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Flour 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. Water bottle with cap used to drink.
- Basic - Employee beverage container on top and touching mushrooms at make table at cookline . Employee water bottle.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Rusted shelving in dry storage and by 3 compartment sink.
- Basic - Nonfood-contact equipment in poor repair. Rusted bottom shelving on prep table near 3 compartment sink.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Flour container.
- 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. While cutting lemons . Wear gloves. **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. Pizza. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Servers station.
- Basic - Bowl or other container with no handle used to dispense food. At salt container. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Sausage and beef.
- Basic - Equipment in poor repair. Rusted shelving units at walkin cooler, dishwashing area and dry storage. Rusted bottom shelving on prep table near Hobart Mixer.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Breadcrumbs in front line.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At flour container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. At HANDWASH sink in employee restroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. Servers station.
- Basic - Soil residue build-up on nonfood-contact surface. Can storage rack. Plastic wrap storage container soiled.
- Basic - Soiled reach-in cooler gaskets. At 2 door flip top cooler at cookline.
- Basic - Stored food not covered in walk-in cooler. Prepped veggies, cheese and bacon at walkin cooler.
- Basic - Working containers of food removed from original container not identified by common name. Salt and flour container.
- 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. Adding pizza toppings with bare hands. Use gloves. **Corrected On-Site**
- High Priority - First aid supplies improperly stored. Stored at cookline on shelving by prep cooler.
- High Priority - Food stored in ice used for drinks. Bowl of lemons in servers station ice machine.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 62? F. Time marked. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL.
- High Priority - Pizza hot held at less than 135 degrees Fahrenheit. Time marked. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over veggies at walkin cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Winded bottle hanging by clean utensils in dishwashing area.
- Intermediate - Cutting board(s) stained/soiled. Throughout cookline
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Scale.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline 3 door flip top cooler.
- Intermediate - No soap provided at handwash sink. Servers station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Soup. Placed in walkin cooler. Soup at 78? F. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Salt and flour container.
- Intermediate - Walk-in cooler shelves soiled with food debris.
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.COOKSLI NE
- Critical - Handwash sink not accessible for employee use at all times.CONTAINERS BLOCK ACCESS
- Critical - No handwashing sign provided at a handsink used by food employees.SIDE STATION HANDWASH
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.TRASH CAN BLOCKS HANDWASH NEAR PREPARATION TABLE
- Critical - No handwashing sign provided at a handsink used by food employees.HANDWASH SINK NEAREST RESTROOM
- 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. Pro
- Observed employee with no hair restraint.
- Observed leaking pipe at plumbing fixture.SPRAY 3cs
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.FRONT COUNTER PIZZAS Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.PIZZAS LESS THAN 4 HRS Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
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4/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Dirty wiping cloths (dry)
- Critical - box across handwash sin in dishwash area.
- Critical - case not holding 135 degrees fahrenheit or greater.
- Critical - cooked chicken not date marked in walkin.
- Critical - door closer broken to back door.
- Critical - food cardboard boxes in walkin floor.
- Critical - food containers not cooked in walkin.
- no hair restraints - 2 line cooks.
- Critical - no times marked for pizzas in front case.
- Critical - operating with a dbpr license. application is missing from file.
- Critical - pizzaa at 74 degrees fahrenheit in front case.
- Critical - plastic containers in prep area handwash sink.
- Critical - rusted chest fridge top.
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3/30/2012 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Puccini's Pizzeria, 9874 Yamato Rd, Boca Raton, FL »