- Basic - Bowl or other container with no handle used to dispense food. Cup in basil **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm, remade 100 ppm. **Repeat Violation**
- 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, chicken.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 copy. **Repeat Violation**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Single-service articles improperly stored. Paper plates and straws next to soap and bleach on shelf. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Kitchen.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm, remade 100 ppm. **Corrected On-Site**
- Intermediate - Required employee training expired 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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Several in Kitchen **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Bottle of ibuprofen above hot well for marinara. **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. 1/2 pizza.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Soil residue build-up on nonfood-contact surface. Freezer gaskets have slight buildup
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Lid onprep box. Corrected n site
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.There are acoustical tilesin part of the kitchen
- Basic - Drain cover(s) missing. Mop sink **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.Pizza man
- Basic - Food debris accumulated on kitchen floor.The floor behind the mixer by rear door
- Basic - Single-service items stored on floor.pizza boxes are on e floor in the kitchen. Re **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.mozzarella cheese 41f, ham 48f,items pput in freezer for rapid chilled in freezer while on site
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee training does not include food allergen awareness information.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 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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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Case of single-service articles stored on floor in dry storage area. Kitchen roll towels, pizza boxes and 7" round containers **Repeat Violation**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Several tiles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Drain cover(s) missing. Mop sink
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Interior of microwaves heavily soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No suitable facilities provided to store employee clothing and other possessions. Tablet, radio, medicine and CD on prep table by slicer. **Corrected On-Site**
- Basic - Plumbing line from a removed fixture not capped off. Rear of building outside.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Standing water in three-compartment sink/three-compartment sink draining very slowly.
- Basic - Wall soiled with accumulated food debris. Behind prep table. **Repeat Violation**
- 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. **Corrected On-Site**
- Intermediate - Heavily Encrusted, soiled material on slicer.
- Intermediate - Nonfood-grade basting brush used in food. Using paint brush for garlic/butter blend **Corrected On-Site**
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris.under 3 bin sink
- Basic - Single-service items stored on floor in dry storage area.puzza boxes
- Basic - Wall soiled with accumulated food debris.wall behind steamer with marinara
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter blend mix at 66f. ,Stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.butter blen and herbs sitting on the counter
- Intermediate - Handwash sink used for purposes other than hand-washing. Cleaning utensil in handsink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled gaskets dirty on two door freezer
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.all items on top of box above 41f
- Critical - Dough not stored in food grade bags
- Critical - Employee training has no expieation date
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on kitchen floor.drain cover
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 52f,ham 54f, salami 51f
- Critical - Observed toxic item improperly stored.ortho max by rear door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ham end in walk in
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Stop sale by 3 pm on food. Operator will use pizza box until sand box repaired
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.Last review 1/18/2011.
- Critical - Observed buildup of soiled material on small mixer head.
- Observed ceiling tiles in disrepair from water leak in roof,adjacent to oven.Operator stated leak in roof repaired.
- Observed one male employee with no hair restraint. Corrected On Site.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust on fan covers in walk-in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening for meatballs in walk-in cooler.
- Observed two male employees with no hair restraints working with food.
- Critical - Working containers of food removed from original container not identified by common name.No label of food contents in reuse ricotta cheese containers in walk-in cooler.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in cannoli cold holding unit.
- No copy of latest inspection report available for guests review .
- 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.
- Observed pizza makeline cutting board grooved/pitted ;board may be resurfaced and/or use other side.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked- meatballs. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked for cooked sausage ,etc. Corrected On Site.
- Observed residue build-up on exterior of pizza oven.
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5/27/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food ,baked pizza held under time as a public health control without time marking indicating 4-hour limit.New owner provided information on completing time/temperature form for baked pizza.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.Meatballs reheating for hot holding on steam table noted 78 DF after two hours on steam table from walk in cooler. Corrected On Site.Reheated to 165 DF in microwave oven.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.Gloves now used.
- Observed employee with no hair restraint.
- Critical. No QUATENARY AMMONIA chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Test kit in disrepair.
- Critical. Food-contact surfaces, pizza cutting board in contact with potentially hazardous food not cleaned at least every four hours. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge in pizza hood .For reporting purposes only.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bruno's Pizza, 117 E Merritt Ave Un# A-12, Merritt Island, FL »