- No Violations Were Observed
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4/28/2011 | Routine - Food | Warning Issued |
- 53b-08-1 No proof of 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.
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2/24/2011 | Routine - Food | Call Back - Extension given, pending |
- Equipment or utensils not designed or constructed in a durable manner. Rusted screws in ice machine.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Pizza cook handling slice and toppings with bare hands. Alternative Operating Procedure form provided. This violation must be corrected by : 2/24/11.
- Observed cases of single-service items stored on floor in dry storage.
- Critical - Observed sacks of flour and onions stored on floor.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed in three compartment sink. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese pizza slices held over three hours, no time marking. Time as a Public Health Control form provided.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Meatballs not reheated to 165 F. Direct from refrigeration to hot holding at 130 F after 4 hours.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/23/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor; container of croutons on cook's line. Corrected On Site.
- Critical. Observed food stored on floor; case of cheese in walk in cooler.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls; ice scoops on counter and on top of machine.
- Critical. Hand wash sink lacking proper hand drying provisions; bar. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions; drive thru. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions; back kitchen. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory; drive thru. Corrected On Site.
- Critical. Observed toxic item stored by food; windex with coffee. Corrected On Site.
- Critical. No proof of required employee training provided.
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10/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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