- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. Reuse of tzatziki containers for pizza ingredients. Lids in poor condition.
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza prep reach in cooler: chicken, sausage, churrizo, ricotta 51° - held more than 4 hours. Discarded. tall reach in cooler: churrizo 48° - transferred to freezer, mozzarella 44°, gyro meat 44° **Warning** **Corrected On-Site** Callback Inspection: Tall reach in cooler: cut lettuce 48° (not ambient cooling), spinach 46° (from can - not ambient cooling), fresh garlic in margarine 48° at 3pm (prepared 11am). Pizza prep cooler: ricotta 39° (only TCS product stored in bottom of cooler)
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For male employee.
- 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. Pizza prep reach in cooler holding higher than 50° (TCS foods measuring 50°). Make table above: all TCS foods holding at 35-39° Callback Inspection: pizza prep cooler 42°, tall reach in cooler 55°
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09/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Inside bucket of pizza sauce
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. Reuse of tzatziki containers for pizza ingredients. Lids in poor condition.
- Basic - Food stored on floor. Container of garlic. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working container of food not labeled in English.
- High Priority - Dented/rusted cans present. See stop sale. Pizza sauce
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza prep reach in cooler: chicken, sausage, churrizo, ricotta 51° - held more than 4 hours. Discarded. tall reach in cooler: churrizo 48° - transferred to freezer, mozzarella 44°, gyro meat 44° **Warning** **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 and the time removed from temperature control cannot be determined. See stop sale. Operator keeping track of quantity but not time. Held less than 1 hour - operator aware of four hour time limit. Corrected on site- operator created list of times pizza, garlic bread, calzones etc have been held for.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pizza prep reach in cooler: ricotta, churrizo, sausage, chicken. All products discarded. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For male employee.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time as a Public Health Control written plan provided to operator and filled in. Operator to answer questions and sign procedure.
- 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. Pizza prep reach in cooler holding higher than 50° (TCS foods measuring 50°). Make table above: all TCS foods holding at 35-39°
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09/29/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/27/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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