- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
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09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Ice buildup in chest freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair. Front line cooler not maintaining food temperature at 41°F or less.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit. Cut lettuce 52°F, front line cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut to tomatoes 50°F, Front line cooler. **Repeat Violation**
- 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. Diced ham, Sausage, Shredded cheese 49°F, Front line cooler. **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided a copy. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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09/09/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Ice buildup in chest freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48°F, front line cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48°F, front line cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 48°F , top part of front line cooler.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice buildup in chest freezer.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- Basic - Raw chicken stored above unwashed produce. Walk in cooler.
- Basic - Stored food not covered in walk-in cooler.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Red sauce in the walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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9/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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