- 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.
- 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.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 96°f
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meatballs next to ice machine. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Lasagna cooked day before 89°f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front line. Meat balls 102°f, poultry 104°f. Corrective action taken: reheat hot holding tables to mataon 135°f or over for foods cooked today. Reheating lasagna for hot holding must be at 165°f or over. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket placed over cooling pizza cart .
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza pie at cart 78°f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot holding front counter 105°f.
- 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.
- 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 pizza pies on holding cart (rack) . Time label and written plan. Pizza pies at cart 78°f , and at hot holding 105°f.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels stock in the dispenser.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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9/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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