- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese and cold cuts
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over cheese in walk in cooler
- Critical. Raw animal food not properly separated from ready-to-eat food. in walk in cooler raw pork with cold cuts Corrected On Site.
- Observed employee with no hair restraint. missing on employee doing food prep
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cardboard used as shelf covering
- Critical. Observed encrusted, soiled material on slicer. old dry foods
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top of microwave oven
- Observed single-service items stored on floor. pizza boxes in dry storage area
- Observed single-service articles stored without protection from contamination. to go containers on cooks line need to be inverted
- Light not functioning. in walk in cooler
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. to equipment in cash register area
- 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
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2/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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