- Basic - Bowl or other container with no handle used to dispense food./ to scoop cheese, and bulk product
- Basic - Interior of microwave moderate soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.raw chicken 38 degrees f re- educated **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name./ salt, sugar, flour
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave moderately soiled with encrusted food debris.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Paper towel used as liner for food container. **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets./ refrigerator not being utilized
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name./ flour container
- High Priority - Displayed food not properly protected from contamination./ need protection for pizza held TPHC
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./garlic in oil 70°f, Been at room temp for 3 hours, recommended rapid chill
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above., marinara 120°f, operator states turned off warming equipment at 1:30, reheated
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Nonfood-grade basting brush used in food.
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1/15/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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