- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout holding shelves and drain boards
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Using probe thermometers
- Basic - No handwashing sign provided at a hand sink used by food employees. Provided at front HWS.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Cheese pizza 71° F for less than 4 hours. Corrective action taken by operator to place in RIC.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/08/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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