- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's Bottle water in pizza make reach in cooler
- Basic - Faucet/handle missing at plumbing fixture. At hand wash sink by dish area
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- 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. Employee touched sliced pizza that is immediately served to customers. Advised
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by stack of trays. By dish area **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By dish area
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All foods in reach in cooler temp between 45°-47°. Advised **Warning**. On 07/08/2014, observed Raw chicken temp at 50°, shredded cheese temp at 52°, lasagna temp at 51°, meat balls temp at 52°, products were in walk in cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. Cook touched ready to eat pizza that is immediately served to the public **Warning**
- High Priority - Vacuum breaker missing at hose bib. Under 3 compartment sink **Warning**
- 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. **Warning**
- Intermediate - Walk-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. Ambient temperature is at 48° **Warning**. On 07/8/2014, observed walk in cooler has an ambient temperature of 46°
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07/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Single-service articles improperly stored. Plates for customers need to be stored inverted **Warning**
- Basic - Soiled reach-in cooler gaskets. At pizza make reach in cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All foods in reach in cooler temp between 45°-47°. Advised **Warning**
- High Priority - Dented/rusted cans present. Pizza sauce **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. Cook touched ready to eat pizza that is immediately served to the public **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer in the establishment at time if inspection **Warning**
- High Priority - No sanitizer of any kind available for ware washing. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Display pizza have a temperature between 89°-92°, advised. provided using time instead of temperature template **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. "Tattoo after care cream" **Warning**
- High Priority - Vacuum breaker missing at hose bib. Under 3 compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. By dish area, block by big pot **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By 3 compartment sink **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. Needs to get one thermometer with a 0°-220° range **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. By cook line **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. Lasagna, re-portion deli meats, cheese **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
- Intermediate - Walk-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. Ambient temperature is at 48° **Warning**
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5/8/2014 | Routine - Food | Warning Issued |
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