Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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32-02-4
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Basic - Bathroom door left open other than during cleaning or maintenance.
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Line
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket colander and bowls and silver ware business end up
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Pizza cooler
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
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08B-38-4
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Basic - Food stored on floor. In cooler
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment, Tongs . **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone on shelves above food prep tables
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. All coolers on line and pizza make cooler
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Pizza make table
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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25-05-4
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Basic - Single-service articles improperly stored.
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Flour and oregano **Corrected On-Site**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Line person
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09-01-4
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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. Employee touched bread and put it back into package. THIS MUST BE CORRECTED BY: 3/8/17.
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03F-01-4
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High Priority - French toast batter not listed on procedures **Corrected On-Site**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked chicken 50 °F , gyro meat and salami 54 °F , tomatoes 57 °F. Pizza sauce 57 °F ,
Had operator put the following into freezer to achieve temp of 41 °F , Ham sausage bacon onions mushroom 62 °F
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03E-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .Meat sauce 121 °F , tomatoes sauce 99 °F
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Line freezer. Shrimp over French fries **Corrected On-Site**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Opened chicken over closed shrimp **Corrected On-Site**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Next to oil **Corrected On-Site**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza sauce in a 20 gallon pot deeper than 4 inches
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Pizza make station **Corrected On-Site**
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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