- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Above mop sink, handwash sink **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Barewood above pizza make station **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 3 door cooler THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Ricotta cheese, feta cheese, cheese, tzatziki sauce THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage, beef THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham, salami, gyro meat THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza reheated to 146°f **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinara, pizza sauce THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 on sticky trap under paper goods dry storage shelf THIS MUST BE CORRECTED BY: July 23, 2014 **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **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. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets, oven interior **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Not easily accessible by oven **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By oven **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **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. 3 door, 2 glass door THIS MUST BE CORRECTED BY: July 23, 2014 **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. **Warning**
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07/22/2014 | Complaint Full | Warning Issued |
- Basic - Food stored on floor.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit.
- 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.
- Intermediate - Interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/10/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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