- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table near fryers, cut lettuce 54°, cut tomatoes 54°, feta cheese 51°, lasagna 57°, chicken 58°, sliced ham 58°, heavy ream 58°, chicken 57°, steak 65°, raw chicken wings 55°, raw chicken breast 60°. Ain't temperature of unit is 56°F. Operator stated all these items were placed in make table about an hour ago since today is the first day opened after the 4th of July weekend. He also stated there is nothing wrong with the table, the AC is not working and that is why the make table's temperature is hot. Corrective action taken, all items moved to walk in cooler. At callback 7/10/14, chicken 53°, ground beef 54°, lasagna 60°, sliced ham 55°. All these items were in table in table for about two hours. Corrective action taken, moved to pizza table. At callback 7/14/14 raw chicken 61°, lasagna 60°, diced cooked chicken 60°, cut tomatoes 61°, feta cheese 60°, heavy cream 60°tzaziki 60°. Per cooks items have been in unit for about 2.5 hours. Corrective action taken, moved to walk in cooler. At final order callback 10/3/14, feta cheese 56°, raw chicken 57-58°, lasagna 56°, tzaziki 57°, noodles 57°, cut tomatoes 56-57°, shrimp 55°
- Intermediate - Reach-in cooler not 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 near fryers, ambient temperature 56°F. Temperature taken with inspector's thermometer. At callback 7/10/14, ambient temperature of unit is 60°F At callback 7/14/14, ambient temperature of unit is 60°F At final order callback 10/3/14, ambient temperature is 55°F.
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10/03/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two, near rear door.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls above triple sink on shelf. Inverted by head cook. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. **Admin Complaint** **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Heavy accumulation of flours and other food debris on dry storage floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In food dry storage, above flour bags and mixer.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. With cooked ground ever in reach in freezer. **Admin Complaint** **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Front door has self closure but is kept open. Flies in kitchen.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Head cook making a salad. Discussed hand washing and Alternative Operating Procedure with her. Also, another cook cutting bread with no gloves on. Discussed this head cook.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook open a bottle of water, drink then closed the bottle of water and return to continue making a sandwich without washing hands. Discussed this with cook and head cook.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. feta cheese 56°, raw chicken 57-58°, lasagna 56°, tzaziki 57°, noodles 57°, cut tomatoes 56-57°, shrimp 55°. In make table in back kitchen, near stove. Per head cook all items were laced in unit around 10:30am. **Admin Complaint**
- High Priority - Toxic substance/chemical stored by or with food. Bottle of alcohol in reach in freezer next to sliced turkey. Head cooked removed it. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Nor paper soap in handwash sink in back of kitchen. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Reach-in cooler not 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 in back of kitchen, near stove ambient temperature is 55°F. **Admin Complaint**
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10/03/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters, cooking equipment and floor under cooking equipment.
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table near fryers, cut lettuce 54°, cut tomatoes 54°, feta cheese 51°, lasagna 57°, chicken 58°, sliced ham 58°, heavy ream 58°, chicken 57°, steak 65°, raw chicken wings 55°, raw chicken breast 60°. Ain't temperature of unit is 56°F. Operator stated all these items were placed in make table about an hour ago since today is the first day opened after the 4th of July weekend. He also stated there is nothing wrong with the table, the AC is not working and that is why the make table's temperature is hot. Corrective action taken, all items moved to walk in cooler. At callback 7/10/14, chicken 53°, ground beef 54°, lasagna 60°, sliced ham 55°. All these items were in table in table for about two hours. Corrective action taken, moved to pizza table. At callback 7/14/14 raw chicken 61°, lasagna 60°, diced cooked chicken 60°, cut tomatoes 61°, feta cheese 60°, heavy cream 60°tzaziki 60°. Per cooks items have been in unit for about 2.5 hours. Corrective action taken, moved to walk in cooler.
- Intermediate - Reach-in cooler not 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 near fryers, ambient temperature 56°F. Temperature taken with inspector's thermometer. At callback 7/10/14, ambient temperature of unit is 60°F At callback 7/14/14, ambient temperature of unit is 60°F
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07/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters, cooking equipment and floor under cooking equipment.
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table near fryers, cut lettuce 54°, cut tomatoes 54°, feta cheese 51°, lasagna 57°, chicken 58°, sliced ham 58°, heavy ream 58°, chicken 57°, steak 65°, raw chicken wings 55°, raw chicken breast 60°. Ain't temperature of unit is 56°F. Operator stated all these items were placed in make table about an hour ago since today is the first day opened after the 4th of July weekend. He also stated there is nothing wrong with the table, the AC is not working and that is why the make table's temperature is hot. Corrective action taken, all items moved to walk in cooler. At callback 7/10/14, chicken 53°, ground beef 54°, lasagna 60°, sliced ham 55°. All these items were in table in table for about two hours. Corrective action taken, moved to pizza table.
- Intermediate - Reach-in cooler not 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 near fryers, ambient temperature 56°F. Temperature taken with inspector's thermometer. At callback 7/10/14, ambient temperature of unit is 60°F
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07/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters, cooking equipment and floor under cooking equipment.
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen, by make table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table near fryers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Storing diced ham and cooked ground beef. Reach in freezer.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook lining up to go containers, adding cooked onion rings and setting marinara cups inside.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table near fryers, cut lettuce 54°, cut tomatoes 54°, feta cheese 51°, lasagna 57°, chicken 58°, sliced ham 58°, heavy ream 58°, chicken 57°, steak 65°, raw chicken wings 55°, raw chicken breast 60°. Ain't temperature of unit is 56°F. Operator stated all these items were placed in make table about an hour ago since today is the first day opened after the 4th of July weekend. He also stated there is nothing wrong with the table, the AC is not working and that is why the make table's temperature is hot. Corrective action taken, all items moved to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara sauce 110°-137°F steam table, after stirred 116°. Corrective action taken, turned up temperature.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Container of raw chicken over container of cooked lasagna noodles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Also no soap. Both in kitchen. Operator brought paper towel and soap to one of them. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large container of cut chicken in walk in cooler, and several large containers of shredded mozzarella cheese stacked and covered in glass door cooler. Discussed cooling procedure with operator.
- Intermediate - Reach-in cooler not 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 near fryers, ambient temperature 56°F. Temperature taken with inspector's thermometer.
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Multiple
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-grade bags used in direct contact with food. Bread
- Basic - Pizza peel stored on top of soiled oven between uses.
- Intermediate - Handwash sink not accessible for employee use at all times. On cook line, Blocked with box
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07/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In garlic **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Multiple
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade bags used in direct contact with food. Bread
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Handwash sink not accessible for employee use at all times. On cook line, Blocked with box
- Intermediate - No certified food manager for establishment. No card
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom, cook line **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any 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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5/8/2014 | Routine - Food | Warning Issued |
- Basic - Pizza peel stored on top of soiled oven between uses.
- 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. Feta cheese in walk in cooler.
- Intermediate - Encrusted material on can opener blade. In dry storage room.
- Intermediate - Equipment drain line draining into handwash sink. Drain from walk in cooler, drains into hand sink across from pizza ovens.
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12/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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