- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cigarettes stored in restricted area.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.pizza oven pan
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit.not time marked **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Evidence of Employee eating in a food preparation or other restricted area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.handle contacting sugar
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.home defense
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit.pizza at 118 d.f. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham and roast beef in make table at 47 d.f. Discarded by mgr. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.pizza chain guides
- 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. Make table taken out of service. **Corrected On-Site**
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.pizza chain rollers.
- Critical - Observed encrusted, soiled material on slicer.
- Observed single-service articles stored without protection from contamination.coffee filters
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. all employees less than 60 days.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar.
- Critical - Observed toxic item stored in food preparation area.cigarettes . Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.knives
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Pro
- Critical - Observed expired Food Manager Certification.
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1/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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