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Licensee
Name:
BRITT'S PIZZA
License Number:
SEA6216540
Rank:
Seating
License Expiration Date:
02/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
10701 GULF BLVD TREASURE ISLAND, FL 33706
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/10/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
7
11
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- walk in cooler: Sack of onions
- walk in freezer: chicken wings, tub of ice cream
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
Metal spoon stored inside closed container of sour cream, walk in cooler
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.
Measure 0 ppm, 1st attempt
Container empty, replaced will full container
Recheck 50 ppm **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit.
Raw beef and raw chicken stored side by side in reach in cooler, front line
High Priority - Toxic substance/chemical stored by or with food.
Pack of cigarettes on shelf above bottle of wine, front counter
Item removed from area **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
Sautéed onions cooling on prep table , measured at 101°
Product spread onto sheet pan, moved to walk in cooler for rapid cool down
Recheck 10 min, 80° **Corrective Action Taken**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- No state approved training book(s) available on site for new hire(s)
- no certificates or wallet cards available for 2 of 3 employees on duty **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Portions of lasagne, front line cooler
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
