- Basic - Floor area(s) covered with standing water. Dry storage room.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in reach-in freezers. Dry storage room.
- Basic - Single-service articles not stored inverted or protected from contamination. Front line.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dented can of marinara sauce. Dry storage room.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink. **Corrected On-Site**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Veggies in the pizza cooler.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Ice buildup in chest freezer. **Repeat Violation**
- 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.
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink by three compartment sink.
- Basic - Bowl or other container with no handle used to dispense food. Veggies in the pizza cooler.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- 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 - Equipment in poor repair. Pizza cooler not maintaining food product at 41°F or less.
- Basic - Ice buildup in chest freezer. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler.
- Basic - No hot running water at mop sink. **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 46°F, front line cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 48°F, Ham 49°F and Cheese 51°F in the pizza cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Employee used handwash sink as a dump sink. Cook line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line.
- 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.
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6/10/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice buildup in chest freezer.
- Basic - Ice buildup in reach-in freezer.
- Basic - No hot running water at mop sink.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Front line cooler.
- Basic - Ice buildup in chest freezer.
- Intermediate - Interior of pizza cooler soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 47°F, reach in cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46°F, front line cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Pizza dough cooler.
- 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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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing. Food reside around drain.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance.
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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler at cook line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the three compartment sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, reach in cooler.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions by 3 compartment sink .
- Observed build-up of grease on hood filters.
- Critical - Observed encrusted material on can opener.
- Critical - Observed objectionable odors in the ladies bathroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 44 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed unlabeled chemical spray bottles above mop sink.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink by 3 compartment sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions. Front line. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink by 3 compartment sink used for purposes other than handwashing.
- Critical - Observed live flies in dining room.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated food debris. Preparation area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions by 3 compartment sink .
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of pizza cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in reach in cooler. Sausage.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions by 3 compartment sink .
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items at 3 compartment sink.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed chemical bottle improperly stored by soda dispenser.
- Observed cutting board grooved/pitted and no longer cleanable. Salad cooler.
- Critical - Observed employee drinking from an open beverage container in a food preparation area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham.
- Critical - Observed unlabeled spray bottle with green liquid.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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11/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza cooler.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No conspicuously located thermometer in pizza cooler .
- Critical - No conspicuously located thermometer in salad cooler.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable. Salad station.
- Critical - Observed encrusted material on can opener.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board.
- Critical - Observed handwash sink used for purposes other than handwashing. Front counter.
- Critical - Observed interior of pizza cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 44 degrees Fahrenheit Diced ham 48 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed unlabeled spray bottle.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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11/14/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler.
- No copy of latest inspection report.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Wet mop not hung to dry.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats, cheese in reach in cooler.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 53B-08-1 No proof of required employee training provided for establishment
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4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. superior reacg in cooler holding pepperoni at 58F, ham at 56F, mozzerella at 60F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Handwash sink not accessible for employee use at all times. in back room, used to storepans, sponges, and blocked by cart
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tzaziki Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided for establishment
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 56F, mozzerella at 60F, pepperoni at 58F in superior reach in cooler for less than 3 hours per operator. items were moved to working cooler
- Critical - Observed potentially hazardous food thawed at room temperature. sausage and chicken. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle. front counter and in mopsink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats, cheese in reach in cooler.
- Wet mop not hung to dry.
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4/26/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions frontline and kitchen.
- Critical - No proof of required employee training provided.
- Critical - Observed chemical spray bottles stored over 3 compartment sink.
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2/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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