- No Violations Were Observed
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen.
- Basic - Soil residue build-up on nonfood-contact surface. On bottoms of some prep tables.
- Basic - Working containers of food removed from original container not identified by common name. Couple of dry storage containers around kitchen were not labled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container next to meatballs, chopped basil or other leafy green 64°f, product was not in the process of preparation or cooling. Corrective Action: operator was instructed to placed product under ice or cold hold product at 41°f or lower.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Inspector provided form.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Suasage links in walk in cooler were stacked in heavily on top of each which did not allow for proper cooling.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At the wait staff area
- 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. Ricotta cheese opened yesterday not dated
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The coil to the reach in cooler (salad) is impacted does not allow air flow
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over both reach in coolers **Corrected On-Site**
- Basic - Equipment in poor repair. The reach in cooler (salad). The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 49. Deli meat 52. Ham 49. Pasta 49. Beef 44 lower compartment of the reach in cooler (salad) **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 3a temps 47 or higher **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Used for the storage of metal pan
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager arrived within 30 minutes from start of inspection **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cheese in the walk in cooler **Corrected On-Site**
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6/12/2013 | Routine - Food | Administrative complaint recommended |
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dough trays **Warning**
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3/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the reach in cooler in/at at the front counter. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bands on cooks wrist **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham rolled 61. Cold cut 54. Turkey 55. Cheese 47. Pasta 50. Lasagna 47 in the prep reach in cooler in/at cook line **Warning**
- 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** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. All pizzas at the front counter **Warning**
- 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. Pizza **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See temps 3a of 47 or higher **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. On wire rack **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dough trays **Warning**
- 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. The prep reach in cooler in/at cook line **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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3/20/2013 | Routine - Food | Warning Issued |
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting board is severely soiled
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12/11/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. oxygen tank not secured in the rear prep area
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed cloth used as a food-contact surface, when placed under the cutting board
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting board is severely soiled
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. 4 pizza pies at the front counter
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. poultry in the reach in cooler on the cookline
- Observed single-service items stored on floor. pizzaa boxes Corrected On Site.
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10/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/7/2012 | Routine - Food | Call Back - Complied |
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing at the kitchen hand sink
- Critical - Violation: 53B-08-1 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. No training information provided at inspection
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3/7/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR Hr form
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep reach in cooler on the cookline is in-op
- 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. No training information provided at inspection
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing at the kitchen hand sink
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ricotta 49, ham 44, sliced cheese 47 f degrees in the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 47 f degrees in the prep reach in cooler at the front counter Pizza unit
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ricotta cheese held 24 hrs or greater not dated in storage reach in cooler on the cookline
- Observed residue build-up on nonfood-contact surface. Hood filters
- Observed single-service items stored on floor. Pizza boxes at the front counter area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pizzas 71, 71, 70 f degrees at the front counter
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm sprayer
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3/5/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. kitchen hand sink.
- Critical - No water system approval reports on-site.
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10/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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