- No Violations Were Observed
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Delivery man helping in kitchen. **Warning**
- Basic - Food stored in holding unit not covered. Tea at wait station in hallway to restrooms. Covered, **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Walkin freezer in gray tubs. **Warning**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Pizza station. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometers in any coolers in kitchen. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwasher area. Place a sign up, **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. 58°'pasta for soup brought from walkin this,am, put on ice. Glass door with wine cooler. Placed on ice, 41°. **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Salad station 49° cut lettuce, cut tomatoes. Placed on ice, **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Picking up lettuce with bare hands for sandwich, washed and put on gloves, **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Glass door Pepsi cooler 46-53° pasta, chicken, soup on cookline. Placed on ice 41°. **Corrected On-Site** **Warning**
- Intermediate - 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. Pepsi, glass cooler 46-53° at cookline. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dishwasher area. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dishwasher area. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. Salad cooler 49° **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked and labeled. Sauces in white plastic buckets in walkin cooler, and pastas. **Repeat Violation** **Warning**
- 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. Small glass cooler with wine in kitchen, 58° pasta for soup. **Warning**
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.pizza and drink on prep table
- Basic - Employee personal items stored in or above a food preparation area.screw driver next to clean utensils **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood light out
- Basic - No copy of latest inspection report available.
- Basic - Stored food not covered in chest freezer.ice cream **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.soup and sauce
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.out on counter one hour explained time in lieu of temp pasta and garlic in oil 50 degrees.Placed in reach in. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.pasta and soup walk in
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.for cheese **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.and hood
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.no lid/prep
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- Basic - Food-contact surface not smooth and easily cleanable.cloth used as shelf liner for glasses/wait area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.on line and prep
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.straining macaroni in hand sink **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.prosciutto not date marked
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Intermediate - 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. Mozzarella walk in
- Intermediate - Handwash sink used for purposes other than handwashing.box of gloves in it **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.mashed potatoes **Corrected On-Site**
- Basic - Food stored on floor.sausage,lasagna walk in freezer and cooler
- Basic - Stored food not covered in walk-in cooler.sauce **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hand sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. One half lemon with mold like substance voluntarily discarded **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.pooled eggs I over cooked mussels **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.dumping ice wait station **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.mashed potatoes **Corrected On-Site**
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Light not functioning.hood
- Lights missing the proper shield, sleeve coatings or covers.hood
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.noodles draining in it Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.souffle cups scooping olives and cut pineapple Corrected On Site.
- Observed single-service articles improperly stored.take outs not inverted Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.desserts/pepsi cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.sauce base walk in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta walk in Corrected On Site.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-walkin wall.
- Critical - Observed buildup of slime on soda dispensing nozzles-up inside nozzle Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method--lids placed on pasta cooling in reaching. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.-3-door cookline
- Critical - Working containers of food removed from original container not identified by common name-flour.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0 ppm.
- Critical - Observed buildup of slime on soda dispensing nozzles.-top of nozzle
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.-raw chicken next to eggplant-cookline Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit-cookline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-50 degrees pasta-4 pounds-bad air flow in pepsi cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.-raw chicken ober raw fish Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-flour. Corrected On Site.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-52 cream-cookline
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Oscar-pizzaman and anyone over 30 days working
- Observed employee with no hair restraint.-pizzaman
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water with bleach less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-52 degrees-cream-cookline-moved to working cooler Corrected On Site.
- Observed residue build-up on food-contact surface.-handsink knobs-next to walkin
- Observed residue build-up on nonfood-contact surface-table shelf under sink.
- Critical - Observed soil residue in storage containers-salt
- Critical - Observed toxic item stored by utensils-spray bottles
- Critical - Observed unlabeled spray bottle.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-52 cream.
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1/24/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--48 degrees-improper coolinG from last night-walkin and cookline-.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours-pasta in walkin-48 degrees; chicken cooked and cooked Veal cutlet in reachin-cookline 48 degrees.-all cooked last night
- Critical. No conspicuously located thermometer in holding unit-beer cooler where dairy is kept
- Critical. Observed uncovered food in holding unit/dry storage area-tea in wait station in bathroom hall
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.-in pizzza-cheese
- Observed single-service articles stored without protection from contamination-takeouts. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times-delivery stack on top-next to mixer.
- Critical. Hotel and Restaurant license not properly displayed.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name--white/gray containers with cornmeal.
- Critical. Observed food stored on floor-walkin freezer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location--ice scoop and lemon prongs. Repeat Violation.
- Observed employee with no hair restraint-pizzamaand waitresses that touch food. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site. Repeat Violation.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cheese, desert in walkin. Repeat Violation.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.-sauces in walkin
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.-Pizza log not kept
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.eggs over cooked pasta on floor Repeat Violation.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.-ice scoop stored on can rack
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container.-wait station
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner-bottom shelf in front of pasta cooler rusted-needs painting.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength-0 ppi
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/2/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cheese, desert in walkin. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.-sauces in walkin
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.-Pizza log not kept
- Critical. Observed raw animal food stored over cooked food.eggs over cooked pasta on floor Repeat Violation.
- Critical. Observed food stored on floor.-pasta pan-walkin
- Critical. Observed uncovered food in holding unit/dry storage area-lemons-wait station. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.-ice scoop stored on can rack
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.-wait station
- Observed employee with no hair restraint-Rafael, Federico Corrected On Site. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner-bottom shelf in front of pasta cooler rusted-needs painting.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.--rusted shelves, need painting where degreaser is kept
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.-no chlorine strips Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-0 ppi
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets-pasta cooler next to oven.
- Critical. Observed soil residue in storage containers-flour and chicken base. Repeat Violation.
- Critical. Observed soil buildup inside ice bin. Repeat Violation.
- Critical. Observed encrusted material on can opener-rusted, needs to be replaced
- Critical. Observed buildup of soiled material on mixer head and bowl. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-top where pizza toppings are kept--behind top cabinet. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.--where pizza dough is stored
- Observed build-up of grease on nonfood-contact surface-entire cookline, oven, stove, fryer and sides of equipment
- Observed residue build-up on nonfood-contact surface-handsink-kitchen
- Observed residue build-up on nonfood-contact surface-soap dispe cer and paper towel dispenser
- Observed residue build-up on nonfood-contact surface-outside of pasta cooler.
- Critical. Hot water not provided/shut off at employee hand wash sink.-82 degrees, needs to be 100 degrees, across from dishmachine
- Critical. Observed handwash sink used for purposes other than handwashing-knives in sink.
- Critical. No handwashing sign provided at a handsink used by food employees.-kitchen Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions-sink across dishmachine and wait station Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory-across dismachine.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.--back door
- Observed wall soiled with accumulated black debris side of cooler behind mixer and next to and behind dishmachine Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.-needs cauking across 3-compartment sink
- Critical. Observed flammable material stored around water heater. For reporting purposes only-plastic soap bottle next to gas waterheater Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured-next to waterheater
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Fredrico Repeat Violation.
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9/1/2009 | Routine - Food | Warning Issued |
| No report available. | 6/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/6/2009 | Routine - Food | Warning Issued |
| No report available. | 12/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/6/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/3/2008 | Routine - Food | Warning Issued |
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