- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Dead roaches on premises.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hood filters not tightly closed together from automatic fire suppression/exhaust system. A gap.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated grease. Deep fryer area.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Mozzarella. **Corrected On-Site**
- 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. Discarded. **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. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- 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. Front.
- Intermediate - Reach-in cooler shelves soiled with food debris. Across cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
|
07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counter top and shelves under at cook line.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Food storage containers.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese held at greater than 41 degrees Fahrenheit. Mozzarella.
- High Priority - Cooked poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage, meatballs, ham.
- 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. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- 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.
- Intermediate - Reach-in cooler(make table) 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.
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/18/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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. **Warning**
|
12/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Sugar. **Warning**
- Basic - Build-up of dust or dirt on nonfood-contact surface. Portable fan. **Warning**
- Basic - Hood filter gap from automatic fire suppression/exhaust system. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler(make table) 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. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Can opener holder. **Warning**
- Basic - Wall soiled with accumulated food debris. Water heater area. **Warning**
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Cheese(mozzarella) cold held at greater than 41 degrees Fahrenheit. Make table reach in. **Corrected On-Site** **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Make table - reach in. **Corrected On-Site** **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. To store bread. **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham - make table reach in. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. To thaw foods. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front. **Warning**
- 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. **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler. **Warning**
- Intermediate - Soil residue in bulk food storage containers. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
- Intermediate - Water pressure lacking at fixtures that require the use of water. Kitchen handsink - hot water. **Warning**
|
10/7/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Biagio's Pizza & Pasta, 10359 Cross Creek Blvd Ste A, Tampa, FL »