- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, all food inside reach in cooler
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food./ in bulk salt container **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area./2 liter soda bottles and case of mushroom pieces
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. and one in cooler " Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / in 3 door cooler **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation./ pizza cook
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up./ at sink **Corrected On-Site**
- Basic - Top portion of Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in cooler gasket torn/in disrepair./pizza cooler
- 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 - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ garlic butter 71°f, was at room temp 1 hour, recommended rapid chill
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./ counter sink 76°f
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ prepared dinner in 3 door cooler **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- 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 Item will be added to time as public Heath control plan. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, spaghetti.
- 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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7/26/2013 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair, lid loose in pizza prep table **Repeat Violation**
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3/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, prep table that had pizza toppings, lid is loose.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, wiping cloth.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, chicken wings **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, all pasta inside reach in cooler **Repeat Violation**
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, all pasta and chicken wings inside reach in cooler.
- Critical - Observed food being cooled by nonapproved method, chicken wings covered with a plastic lid.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken wings. Corrected On Site. Food was uncovered
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, 3 door cooler not working food w s move to preparation table and front reach in cooler.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area, from 15 to 20.
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12/21/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, 3 door cooler not working food w s move to preparation table and front reach in cooler.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food stored on floor, bag of flour. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands, storage, front sink. Corrected On Site.
- Critical - Observed small flying insects in bar area, from 15 to 20.
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12/20/2011 | Routine - Food | Warning Issued |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, all food inside reach in cooler. Repeat Violation.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, all cooked food inside reach in cooler.
- Observed grease accumulated under cooking equipment, underneath fryers. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Wet mop not hung to dry.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, pasta .
- Observed nonfood-grade containers used for food storage, grocery bag inside the reach in freezer Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on hood filters.
- Observed grease accumulated on kitchen floor, underneath fryer.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, pasta .
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, pizza pies at front.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pasta . Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, chicken 71, pasta 44. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, freezer in the back room.
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7/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair reach in cooler.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed food prep service sink removed from kitchen at establishment.Must reinstall before opening.
- Observed floor and wall junctures not coved, the wall next to the hood.
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2/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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