- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pans. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, kitchen.
- Basic - Exterior door has a gap at the threshold that opens to the outside, door next to restrooms.
- Basic - No handwashing sign provided at a hand sink used by food employees, cookline. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Exit door locked, doors locked by board which have to be removed before exiting, by restrooms and pool table area. For reporting purposes only.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm corrected to 50ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce on counter at 77°f for more than 4 hours, product discarded. Establishment has completed time/temperature control for safety form.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours, sauce on counter at 77°f. See stop sale.
- Intermediate - Buildup of soiled material on conveyor rack on oven.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by pan in dishwashing area. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification, John Claudio. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine, for dishmachine.
- Intermediate - No proof of required state approved employee training provided for any employees, Vivian. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food, sauce/pizza in hot hold cabinet not 135°f or above. **Corrected On-Site**
- Intermediate - Operator failed to notify the division after sustaining damage from a fire. Fire is limited to outside of building in smoking area. Fire did no damage to interior of building. Owner of building is taking care of damage.
- Intermediate - Spray bottle containing toxic substance not labeled, bleach. **Corrected On-Site**
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07/22/2014 | Routine - Food | Warning Issued |
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