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Licensee
Name:
OMA PIZZA
License Number:
SEA5102057
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
201 N GULF DR BRADENTON BCH, FL 34217-2422
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/01/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
1
1
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.
High Priority - - From initial inspection : High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At approximately 12:40, Observed the following temperatures at walk in cooler: Marinara; Plant Foods (46-47°F - Cold Holding). At approximately 12:55, operator stirred food. Observed marinara at 45°F. Per operator, marinara was cooked on previous evening and cooled at walk in cooler over night. Advised operator to to cool in shallow containers and to take temperatures of food. **Repeat Violation** **Warning** - From follow-up inspection 2017-11-22: At approximately 16:10, Observed the following temperatures at walk in cooler: Marinara; Plant Foods (52-56°F - Cooling). Per operator, marinara was cooked on previous evening and cooled at walk in cooler over night. Advised operator to to cool in shallow containers and to take temperatures of food. **Time Extended** - From follow-up inspection 2017-12-01: At walk in cooler, at approximately 17:15, observed Marina in stock pots at 49-53°F, 47-48°F, and 47-48°F. At approximately 17:40, observed marinara at 53°F, 49°F, 47°F. Per operator, all marinara sauces at walk in cooler were prepared between 9am and 10am on day of inspection. Operator stated, marinara sauces were cooled with chill sticks then placed into walk in cooler. Operator stated that he was unaware of when marinara reached 135°F. No temperature monitoring documented. Advised operator to take temperatures of food while cooling and to ensure that once food enters the cooling process which occurs once the food is 135°F or below, that the food is cooled to 70°F within two hours. Advised operator that food must cool to 41°F or below within the remaining four hours. Advised operator to cool food in smaller quantities and to refrain from covering food while cooling. Provided operator with a cooling chart. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At approximately 12:40, Observed the following temperatures at walk in cooler: Marinara; Plant Foods (46-47°F - Cold Holding). At approximately 12:55, operator stirred food. Observed marinara at 45°F. Per operator, marinara was cooked on previous evening and cooled at walk in cooler over night. Advised operator to to cool in shallow containers and to take temperatures of food. **Repeat Violation** **Warning** - From follow-up inspection 2017-11-22: At approximately 16:10, Observed the following temperatures at walk in cooler: Marinara; Plant Foods (52-56°F - Cooling). Per operator, marinara was cooked on previous evening and cooled at walk in cooler over night. Advised operator to to cool in shallow containers and to take temperatures of food. **Time Extended** - From follow-up inspection 2017-12-01: At walk in cooler, at approximately 17:15, observed Marina in stock pots at 49-53°F, 47-48°F, and 47-48°F. At approximately 17:40, observed marinara at 53°F, 49°F, 47°F. Per operator, all marinara sauces at walk in cooler were prepared between 9am and 10am on day of inspection. Operator stated, marinara sauces were cooled with chill sticks then placed into walk in cooler. Operator stated that he was unaware of when marinara reached 135°F. No temperature monitoring documented. Advised operator to take temperatures of food while cooling and to ensure that once food enters the cooling process which occurs once the food is 135°F or below, that the food is cooled to 70°F within two hours. Advised operator that food must cool to 41°F or below within the remaining four hours. Advised operator to cool food in smaller quantities and to refrain from covering food while cooling. Provided operator with a cooling chart. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed marinara cooled in pot at approximately 18 inches depth. **Warning** - From follow-up inspection 2017-11-22: **Time Extended** - From follow-up inspection 2017-12-01: Observed marinara cooled in pot at approximately 18-30 inches depth. **Admin Complaint**
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.
