- Basic - Carbon dioxide/helium tanks not adequately secured. Next to water heater
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bottle water, buckets of tomato sauce
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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. Flor bin
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Paper plates
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket
- Basic - Working containers of food removed from original container not identified by common name. Flour bin
- 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. Garlic and oil **Corrected On-Site**
- 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. Sausage in walk in cooler
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. In prep kitchen.
- Basic - Food stored in holding unit not covered. Meatballs, sauce and chicken stock not covered.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pizza cooler. **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. Observed employee touching pizza with bare hands. **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. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Prep area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towels stored in handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed sauce in walk in cooler covered while while cooling, observed cooked peppers covered while cooling. **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. Sausage, gyro meat, peppers
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed two tanks in back prep area not secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Reuse of single-service articles. Observed single service pans being reused. **Corrected On-Site**
- Basic - Water draining onto floor surface. Observed water dripping from ceiling onto floor during inspection.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Observed to-go bags used for food storage in chest freezer.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink used for prepping. **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.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Dish wash area.
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
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10/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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