- Basic - Accumulation of debris on exterior of warewashing machine.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza cooler, sausage , cheese, ham, cooked onions and peppers, anchovies 2 hours in cooler at 50-54F. Advised to move all items to another cooler On callback: shredded mozarella cheese, 48 F; plant foods, 48 F; sausage, 51 F;
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw veal over sauces, cookline On callback: raw veal stored over lasagna in cookline reach in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- Intermediate - Slicer blade guard soiled with old food debris.
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6/14/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza cooler, sausage , cheese, ham, cooked onions and peppers, anchovies 2 hours in cooler at 50-54F. Advised to move all items to another cooler
- 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. Putting cold Toppings on sandwich after removed from oven
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. 90F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 85F, sausage 89F, sauce 91F,steam table 2 hours. Steam table water 114. Advised to reheat on stove and turn steam table up, in front of small steam table, soup with no time or temperature control 97F.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw veal over sauces, cookline
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged. Raw chicken over lasagna
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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. Pizza cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.pizza by the slice
- Intermediate - Slicer blade guard soiled with old food debris.
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4/1/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers. Cookline
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Cup with no handle in sugar, flour.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cup in feta, cup without handle in ice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Iced pepperoni, cheese, ham and sausage 40-50F, pizza make cooler. Advised. Pasta in styrofoam cup next to soup at 78F, no time or temperature control.
- Critical - Observed raw animal food stored over cooked food. Raw beef over soup, margarine. **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs holding at 116-131F. Advised to reheat to 165F and hold at 135F or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna, ham
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep coolers, temperature adjusted ice bags added, potentially hazardous food removed to other coolers/freezers maintaining 41F or below.
- Critical - No conspicuously located thermometer in holding unit in prep coolers.
- No copy of latest inspection report.
- Critical - Observed container of medicine pepto bismo improperly stored, with food served to public cooler with glass doors Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, covering foods during cool down pasta in reach in cooler with glass doors. Corrected On Site.
- Critical - Observed food stored in ice used for drinks, container of lemons, and single service bottle of tea. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, outside corner of walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pepperoni, provolone cheese, ham, chicken salad, temperatures ranged from 45-50F in prep cooler across from pizza oven and across cooler with glass door. Operator removed to freezer to rapidly cool to 41F or below.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, lasagne in freezer.
- Critical - Observed soil residue in storage tea urn containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, sausage in reach in cooler with glass door.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, not properly stored ladles hanging from shelf with residue inside, and tongs hanging on oven door handles
- No Heimlich maneuver sign posted.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, in kitchen. Corrected On Site.
- Critical - Observed light buildup of slime in the interior of ice machine.
- Observed ceiling tiles in disrepair, in kitchen various areas and some tiles not smooth easily cleanable.
- Observed no child labor law poster.
- Wall not smooth and easily cleanable, by pizza oven.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, by ice machine.
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3/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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