- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Drain cover(s) missing.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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. Cheese and artichoke hearts.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.
- Basic - No copy of latest inspection report available.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- High Priority - Displayed food not properly protected from contamination. Lemons
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/11/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Water draining onto floor surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza prep table.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Encrusted material on can opener blade.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - All reach-in cooler gaskets soiled.
- Basic - Bowl or other container with no handle used to dispense food. Mustard sauce in make table reach in cooler.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No handwashing sign provided at a hand sink by 3 compartment sink used by food employees.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes 45
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See Stop Sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked pork 51 ham 47 cooked chicken 47 cheese 51 meatballs 48 held overnight
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over stuffed peppers with cream and cheddar cheese. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. Reach in cooler temped at 75
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spinach dip
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8/19/2013 | Routine - Food | Call Back - Complied |
- Basic - All reach-in cooler gaskets soiled.
- Basic - Bowl or other container with no handle used to dispense food. Mustard sauce in make table reach in cooler.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No handwashing sign provided at a hand sink by 3 compartment sink used by food employees.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes 45°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See Stop Sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked pork 51° ham 47° cooked chicken 47° cheese 51° meatballs 48° held overnight
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over stuffed peppers with cream and cheddar cheese. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. This violation must be corrected by 08/05/2013 **Warning**
- 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. Reach in cooler temped at 75°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spinach dip
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6/3/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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 proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sinks. **Corrected On-Site**
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2/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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