- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 46f.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- 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. Deli meats.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Side of pizza oven.
- Basic - Wall soiled with accumulated grease.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meats 44f-45f, cooked pasta 44f-45f.
- 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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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind pizza oven.
- Basic - Ceiling soiled with accumulated food debris. Dish wash area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in dry storage area not covered. Sugar and salt.
- Basic - Light shield damaged/in disrepair. Dish wash area.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated grease. Behind pizza ovens.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw poultry stored next to produce.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 57f, cheese 61f.
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing. Items stored on hand wash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line shelves.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Soil residue build-up on nonfood-contact surface. Shelf Next to stove.
- Basic - Stored food not covered in walk-in cooler. Sauce.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease behind pizza oven.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 60f.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over produce.
- 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. Meatballs, sausage, cooked pasta.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pizza pans stored in sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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6/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in salt .
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. By pizza make station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 59f.
- 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. Establishment on warning for this violation, call back due 06/25/2013.
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6/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated food debris. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Old labels stuck to food containers. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. **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. **Warning**
- 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. Deli meats. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Quat. Test strips required. **Warning**
- Intermediate - No certified food manager for establishment. **Corrected On-Site** **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**
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4/23/2013 | Routine - Food | Warning Issued |
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