Pizza Time, 1860 N Nob Hill Rd, Plantation, FL - Pizza inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Observed : Employee with no hair restraint while engaging in food preparation. Line cook.
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In the pizza prep cooler.
- Intermediate - Observed: Cold holding equipment incapable of 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. Pizza cooler.
- Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats in the walk-in cooler.
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. Current owners bought the restaurant on 3/17/14 according to the previous owner.
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed a steel sponge in the hand sink at the end of the cook's line.
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. New owners.
|
09/17/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - Observation: Accumulation of black/green mold-like substance inside the ice bin inside the ice machine.
- Intermediate - Observation: Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager Anthony Coppola and no other employees are certified food managers. Must be complied by the scheduled callback date.
- Basic - Observed : Employee with no hair restraint while engaging in food preparation. Line cook. **Corrected On-site**.
- Intermediate - Observed: Probe thermometer not used to ensure proper food temperatures of received potentially hazardous (time/temperature control for safety) food.
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In the pizza prep cooler.
- Intermediate - Observed: 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 - Observed: Cold holding equipment incapable of 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. Pizza cooler.
- Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats in the walk-in cooler.
- High Priority - Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine when tested.
- Basic - Observed: Employee eating in a food preparation or other restricted area. Owner.
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. Current owners bought the restaurant on 3/17/14 according to the previous owner.
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed a steel sponge in the hand sink at the end of the cook's line. **Corrected On-Site**.
- Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment on the cook's line.
- Intermediate - Observed: No No probe thermometer provided to measure temperature of food products.
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. New owners.
- Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over beef in a reach-in cooler on the cook's line. *Corrected On-Site**.
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. On a self above the mop sink.
|
07/15/2014 | Routine - Food | Warning Issued |
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