- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet utensils on shelf near dishwasher machine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light fixture in walk in cooler without proper shielding next to door.
- High Priority - Employee washed hands with no soap.
- Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Observed cold water faucet handle striped on stem. No cold water at HWS at entrance to back prep room.
- 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.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed multiple containers on shelf at kitchen entrance with plastic bowls without handles.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers on shelf across from three compartment sink still wet.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop placed on produce wash sink surface next to the Ice machine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light bulbs over pizza prep table without proper shielding.
- Basic - Ripped/worn tin foil used as food-contact shelf cover in kitchen in front of the walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed multiple items ( turkey 45°F, cheese 44°F, beans 44°F, tomatoes 44°F, ham 55°F) in the reach in cooler under pizza prep table not to temp. Corrective action-All affected items were relocated to a reach in cooler to cool said items. **Corrected On-Site**
- 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.
- Intermediate - No handwash sink for employees. Two of three Handwash sink lacks water at the lichen enterence and next to the dough 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.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed no handle container used to dispense oregano and/or parmesan cheese. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover in kitchen area.
- High Priority - Chlorine sanitizer not at proper strength. Observed cutting boards in a bucket of sanitizer near walk in cooler at 200 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed sausage 65°F, meatballs 57°F and chicken 52°F in reach in cooler at front food prep counter. Some items were packed in ice while other items was relocated to a reach in cooler capable of maintaining foods at 41°F or below. Refrigeration company (Air Professionals) was called while present. **Corrected On-Site**
- 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.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/10/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reachin coolers across from cookline. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer bucket empty.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage, onions, peppers cheese, pepperoni. Etc at 47-49?F in reachin cooler across from cookline. All foods moved to adjacent reachin cooler and standing reachin cooler or placed on ice until cooler repaired, repairman coming today. Ambient temperature 47?F, corrective action taken.
- 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. Ambient temperature 47?F in reachin cooler directly in front of pizza oven. Corrective action taken, repair an on way to address unit. All potentially as arduous food moved to other coolers or placed on ice.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back kitchen. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler directly across from oven ambient temperature 53?F, repairman called during inspection and is on way. All potentially hazardous foods moved to standing reachin cooler and walkin cooler for rapid cool down until unit repaired.
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meat , cheese, onions, peppers, cheese at 48 to 53?F, corrective action taken foods moved to standing reachin cooler at end of cookline until cooler can be repaired and maintain 41?F or below. Repairman called during inspection.
- Critical - Observed unlabeled spray bottle. Unlabeled spray bottle cleaner next to standing reachin cooler **Corrected On-Site**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate. For reporting purposes only. kitchen
- Equipment and utensils not properly air-dried. containers stacked wet on shelf in back kitchen
- Critical - Observed encrusted material on can opener. blade
- Critical - Observed encrusted, soiled material on slicer. blade
- Critical - Observed toxic item stored by utensils/plates. cleaning solution by plates Corrected On Site.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
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