- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust. Light cover dusty.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Various Acoustic tiles over prep areas.
- Basic - Employee with no hair restraint while engaging in food preparation. Pizzaman.
- Basic - Equipment and utensils not rinsed between washing and sanitizing. Mixing chlorine with soap together.
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 58° fresh garlic and shredded mozzerella in flip top single door cooler in kitchen moved to working cooler. Do not use until maintaining 41° or under.
- 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. See stop sale.
- Intermediate - Cold holding equipment incapable of 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. Flip top single door cooler in kitchen at 58°.
- 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. Cold cuts opened more than one day.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. Carlos, Wagdi, Juan Carlos and Sandra the dishwasher.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Eggplant in walkin cooked yesterday.
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, utensils in 3 compartment sink area.
- Basic - Nonfood-contact equipment in poor repair. Rusty can opener.
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4/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust, pizza station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, utensils in 3 compartment sink area.
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher, prep area.
- Basic - Equipment in poor repair. Rusty top of chest freezer.
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer rusty top.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Rusty can opener.
- Basic - Wood food-contact surface not properly sealed, wood shelves in kitchen.
- 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 butter, pizza station, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over sauces, walkin. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dough scale, slicer, large mixer.
- 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. Juan, Carlos and any over 60 days of employment.
- 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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2/10/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated dust. In prep area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In prep area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep area
- Basic - Soiled reach-in cooler gaskets. In front counter in pizza station
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza in front counter in 80°f must be discarded in 4 pm
- 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. See stop sale. For pizza must be discarded in 4 pm
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
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