- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Middle kitchen area reach in cooler. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Middle kitchen area and back kitchen area reach in coolers.
- Basic - Reach in cooler gasket torn/in disrepair. Middle kitchen area reach in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination.to-go trays at middle kitchen make table.
- Basic - Uncovered to-go trays stored near sink exposed to splash.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter held at 68° at middle kitchen make table counter. Corrective action: moved to walk in freezer and chilled to 42°. **Corrected On-Site**
- High Priority - Pizza sauce on cook line steam table. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked pasta in walk in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Middle kitchen area hand wash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. Under cooking equipments.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Cheese cold held at greater than 41 degrees Fahrenheit. Mozzarella, Provolone. **Corrected On-Site**
- High Priority - Cooked pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham and turkey. **Corrected On-Site**
- 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.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.
- 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 - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Carbonara sauce with undercooked egg yolk.
- 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. By cook line.
- Intermediate - Water filter not changed according to manufacturer's instructions. Dated 5/18/12.
|
4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling fan in prep area has accumulation of food debris/dust/grease/soil residue.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Several items in walkin cooler. **Corrected On-Site**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cold drawers on cookline thermometer reads 45-50° internal temperature of food is 33°
- 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. Bulk and sliced meats in walkin cooler **Corrected On-Site** **Repeat Violation**
- 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. All new employees several over 60 days. This violation must be corrected by 10/28/13. **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. Sauces **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
8/27/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Corrected On-Site**
- Basic - Walkin-in freezer floor soiled.
- 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. Sliced and packaged meats in walkin. **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. Brown sauce **Corrected On-Site**
|
4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed electrical wiring in disrepair- box near raer exit not secure to wall. For reporting purposes only.
- Critical - Observed food being cooled by nonapproved method- breaded veal in walkin cooler covered at 80F . Corrected On Site.
- Observed septic ttank lid in poor repair.
|
9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw shell eggs stored over ready-to-eat food in walkin cooler. Corrected On Site.
- Observed residue build-up on walkin cooler door. Corrected On Site.
|
5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease trap lids in poor repair outside rear kitchen exit.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Observed single-service articles stored without protection from contamination- not inverted in salad station. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- in walkin cooler .
|
3/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Hot water not provided/shut off at employee hand wash sink- front pizza station.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 3/26/12.
- Critical - Observed raw animal food stored over ready-to-eat food- eggs over parmesan in walkin. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation- raw hamburger over pizza dough in reachin. Corrected On Site.
- Observed single-service articles stored without protection from contamination- not inverted on cookline and dry storage. Corrected On Site.
|
1/26/2012 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Observed build-up of food debris, dust or dirt on dishmachine lid. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed leeks stored in original can in walkin. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food- eggs on top shelf in walkin. Corrected On Site.
- Observed single-service articles stored without protection from contamination- not inverted on cookline. Corrected On Site.
|
8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
6/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Little Joey's Pizzeria Restaurant, 6998 N Lecanto Hwy, Holder, FL »