- Basic - Bowl or other container with no handle used to dispense food. Souffl cups used
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Water line under handsink near dry storage, slow leak.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Across from pizza oven
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's room. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In pizza cooler, artichokes 49F, raw sausage 53F, cooked steak 51F, cooked chicken 51F. Mozzarella in and out of cooler per operator at 57F. On top of cooler, artichokes 35F and cheese 38F. See stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Refrigerator 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. Bottom of pizza cooler
- 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. 2 employees expired.
- Intermediate - Running water not provided/shut off at employee handwash sink. In bar. Water is turned off due to leak.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups in salad toppings, plates in flour,
- Basic - Build-up of grease/dust/debris on hood filters. Filter not in place
- Basic - Carbon dioxide/helium tanks not adequately secured. Out back door
- Basic - Clean equipment stored on floor. Ice bucket
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small Wing cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Pizza oven area, men's restroom
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese and marinara sauce 46 in cooler in dish area
- 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. Pizza
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw sausage over pepperoni. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-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. Cooler in dish area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stuffed mushrooms.
- Intermediate - Slicer blade guard soiled with old food debris.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In feta, sugar **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Hobart in dish area, beer walk in cooler.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Oven area
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 48 in Hobart cooler in dish area overnight per operator. Moved to another cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ice cream mix at 47 in beer walk in cooler. Operator unsure if item has been out of cooler. Operator moved to another cooler. No other food requiring time or temperature control for safety in cooler at this time.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks verifiable documentation of employee notification of reporting responsibilities regarding symptoms for exclusions and restrictions.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Premade Pizzas
- Intermediate - Slicer blade guard soiled with old food debris. Not used today per operator.
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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