- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. In marinara sauce **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust. Kitchen
- Basic - Floor drains/drain covers heavily soiled. Under 3 compartment sink at dish area
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. At front counter, all all hand sinks in kitchen
- Basic - Soiled reach-in cooler gaskets. At cook line
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza at display case temp at 78, less than 4 hours.. advised
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Easy off on top of cleaned utensils **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. Evidence of stain on hand sink
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At front counter
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Cook line
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. All
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rubber spatula at cook line
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in units of cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. At front counter and all other hand sinks
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored at least 6 inches above the floor. Pizza boxes
- Basic - Walk-in cooler floor soiled.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In walk in cooler, raw veal next to lasagna **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken temp at 50?, ricotta cheese temp at 49?, more than 4 hours, operator voluntary discard products
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Different kind of pizza at cook line temp between 74 degree to 78 degree, less than 4 hours- Advised
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Cutting board(s) stained/soiled. All
- Intermediate - Hot water not provided/shut off at employee handwash sink. At front counter
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Corrected On-Site**
- Intermediate - No certified food manager for establishment. **Corrected On-Site**
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Some does not have date marking
- Intermediate - Slicer blade guard soiled with old food debris.
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2/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Employee with no hair restraint while engaging in food preparation.
- Establishment operating without a license from Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants with 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, Fl 32399-0783. This violation must be complied by 3/09/2013
- Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- No handwashing sign provided at a hand sink used by food employees. Dish area
- No plan review submitted and approved - Must submit plans, plan review application and pay for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, Fl 32399-1011. Plans must be submitted AND approved within 60 days. (Operator took over a location that had been OB over a year.)
- 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.
- Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Toxic substance/chemical stored by or with food.
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1/9/2013 | Complaint Full | Warning Issued |
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