- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Back area over cooler **Repeat Violation**
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09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Back area over cooler **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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07/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Back area over cooler **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over cooked meatballs
- High Priority - Roach activity present as evidenced by live roaches found. 3 observed. 1 in unused reach in, 2 in door gasket of reach in
- Intermediate - Handwash sink used for purposes other than handwashing. Rinse towel
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lettuce, cooked meat balls
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over cooler
- Basic - Lack of toilet tissue at each toilet. Women restroom
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Utensils in poor condition. Lids to pizza dough trays cracked/chipped, food storage tubs cracked
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical improperly stored. On top of ice maker
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Glass cleaner
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Bottle
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- 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.
- High Priority - Toxic substance/chemical stored by or with single-service items. Under register
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Single-service articles not stored inverted or protected from contamination. Catering trays
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back **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. Lasagna
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 - Handwash sink not accessible for employee use at all times.
- 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.
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1/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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