- Basic - Buildup of food debris/soil residue on equipment door handles. To the four door reach in cooler
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Zero ppm in bucket. The following corrective action was taken redone second test 50 ppm **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm at the three compartment sink. No corrective action taken because the dispenser was not working. Recommend the following. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm Cholrine or 100 to 400 ppm Quaternary Ammonia depending on manufacturers recommendations.
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The General Manager has not have her certification in over a year.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cheese 44-46/3 hrs and poultry 105/2.5 hrs both were covered in the walk in cooler. The following corrective action was taken the covered were removed **Corrected On-Site**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the pizza and knots, the blank form was emailed to the operator for compliance. While reviewing the inspection book the time program was discovered in the book. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Wings 101 left on the stove top to cool, corrective action taken. Moved into a shallow pan and placed in the walk in cooler uncovered on the top shelf in direct air flow.
- 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. Training for the employee (female) hired since September 2013.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of cups stored on floor by soda boxes. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone by pizza boxes. **Corrected On-Site**
- Basic - Employee stored chewing gum on a food preparation table or over/next to clean equipment/utensils. Located above prep table on cook line. **Corrected On-Site**
- Basic - Food stored on floor. Cooking Oil and yellow,bucket with garlic powder on floor in kitchen area. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Located in dish washing area.
- Basic - Reach-in cooler gasket torn/in disrepair, on cook line, next to pizza prep cooler.
- Basic - Scoop handle in contact with food, sugar. Located inside sugar bin. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Container with powdered sugar. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Glade air freshener stored with pizza boxes. **Corrected On-Site**
- 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 - Records/documents for required employee training do not contain all of the required information. Expiration date not filled out on employee training certificates. Employee training expires in three years from original training date.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Pizza prep unit **Warning**
- Intermediate - 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. **Warning**
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4/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Pizza prep unit **Warning**
- Basic - Cloth used as a food-contact surface. Laden with oil and held in the reach in cooler 4dr **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 47. 47. Poultry 46. 46 walk in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Garlic knots **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Improperly marking pizzas unknown type of pizza controlled by time on the available chart. **Warning**
- Intermediate - 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. **Warning**
- 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. Ricotta front the previous day **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cheese 51 in the walk in cooler **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. Pasta re-dated from 4/3/13 to 4/5/13 in the walk in cooler **Warning**
- Intermediate - Walk-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. **Warning**
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4/5/2013 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint. cook owner operator
- Critical - Observed expired Food Manager Certification. 9/12e
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards are soiled
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11/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five please reference comments section.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. photo copies in use
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. red drink cup over the prep reach in cooler on the cookline Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. placed under the cutting board Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees switching outt soiled gloves without washing hands to break the contamination cycle
- Observed employee with no hair restraint. cook owner operator
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed expired Food Manager Certification. 9/12e
- Critical - Observed food being cooled by nonapproved method. pasta 50 f degrees covered tightly while cooling in the walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards are soiled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 52 f degrees in the storage area of the prep reach in cooler on the cookline (2nd) closest the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 50 - 51 f degrees in the prep reach in cooler on the cookline (1st). double pans
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham bulk container in the storage reach in cooler on the cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza 74, 75, 73 f degrees at the front counter
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket
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9/24/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. tiles in prep area are not smooth and cleanable
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls
- Critical - Hand wash sink lacking proper hand drying provisions. Rear prep area (dish)
- Critical - Hand wash sink lacking proper hand drying provisions. rear prep area (dish)
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. 4 dr reach in cooler on the cookline
- No plan review submitted and renovations in progress. Resubmitt drawings due to amount of changes at the facility.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. one required at each hand sink
- Observed floor and wall junctures not coved. rear area (dish)
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5/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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