- Basic - Bowl or other container with no handle used to dispense food. In salt container.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 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. Container with lid but no straw - prep table.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Lid of salt container excessively damaged/cracked.
- Basic - Food stored on floor. Soda syrup box - front counter.
- Basic - Gaskets/seals on holding unit in poor repair. Dough reach in cooler by mixer, reach in cooler by dry storage shelving.
- Basic - Hole in ceiling. Above prep cooler and fire suppression system.
- Basic - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom.
- Basic - Soil residue build-up on nonfood-contact surface. Underside of soda machine - around nozzles.
- Basic - Wall soiled with accumulated food debris. Under three compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles at Cookline. Salt container under slicer. Containers on dry goods shelving.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
- High Priority - Employee washed hands with cold water. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken above milk and pizza sauce - reach in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza prep cooler: Sausage and mozzarella 52-54° - less than 4 hours. garlic in oil, garlic in butter, tomato slices and ricotta 50-60° - stored overnight. Salad prep cooler: cheese slices 51° - less than 4 hours - other TCS foods ambient cooling. Reach in cooler: raw chicken 46°, milk 47°, raw chicken wings 45° **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic in oil, garlic in butter, ricotta, tomato
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottles hanging from shelving above three compartment sink - storage of clean silverware and equipment
- Intermediate - Encrusted, soiled material on slicer. Behind blade. Old food debris observed.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By prep cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handsink by three compartment sink, men's restroom.
- Intermediate - No chlorine chemical test kit provided when using chlorine 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. Pizzas held using Time as a Public Health Control - time logs kept but no written procedure in place. Operator has procedure but it is not filled in.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Inspectors thermometer 33° and operators thermometer 24° - discussed thermometer calibration with manager.
- 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. For Nelson.
- Intermediate - Reach-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. Prep cooler 1 holding at 54° and prep cooler 2 holding at 47° **Repeat Violation**
|
10/09/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
2/25/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. COOK HAD DRINK ON PIZZA MAKE TABLE PREP SURFACE
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. FROZEN, COOKED PASTA IN SAUCE ON PREP TABLE
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. COOK GRABBED MEATBALLS AND PUT THEM IN A "TO GO" CONTAINER WITH BARE HANDS. HE THEN PUT HOT MARINARA SAUCE ON THEM TO SERVE TO GUEST. FOOD DISCARDED.
- High Priority - Employee washed hands with cold water. 2 COOKS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ALL PHF/TCS IN PIZZA MAKE TABLE... SHREDDED MOZZARELLA 51-53F, HAM 80F, SAUSAGE 81F **Admin Complaint** **Repeat Violation**
- 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. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. PARTIALLY COOKED CHICKEN WINGS IN BLACK BUS PAN AT COOK LINE 71F, COOKED MEATBALLS ON PREP COUNTER AT 115F. **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. COOK TOUCHED HIS PHONE AND RETURNED TO WORK ON THE COOK LINE WITHOUT CHANGING GLOVES.
- 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 MAKE TABLE **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. OPENED BULK LOAF OF HAM IN REACH IN COOLER
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. BLUE COOLER SITTING ON FRONT HANDWASH SINK **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. PORTIONED LASAGNA IN REACH IN COOLER
|
12/16/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. WATCHES **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER TOMATO SAUCE **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. COOLER OF ICE AND CUPS OF ICE IN/ON FRONT HANDWASH SINK
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 COMPARTMENT SINK **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. REACH IN FREEZER
|
1/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. MOBILE PHONE **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ALL PIZZA TOPPINGS AT 65-67F IN PIZZA MAKE TABLE. RICOTTA CHEESE ON PREP TABLE AT 73F **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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. PIZZAS NOT TIME MARKED AT 73F **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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 MAKE TABLE **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 COMPARTMENT SINK **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. REACH IN FREEZER
|
1/29/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BACK MAKE TABLE - OTHER COOLERS AVAILABLE. NO PHF CAN BE STORED IN THIS COOLER *NO WARNING ISSUED
- Critical - No 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.
- Observed gaskets/seals on cold holding unit in poor repair. CHECK ALL
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FRESH MOZZARELLA @ 49F OVERNIGHT - DISCARDED
|
9/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about A Slice Of Ny Pizza, 13851 S John Young Pkwy Suite 106, Orlando, FL »