Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
SELVINO'S PIZZA
License Number:
SEA2614984
Rank:
Seating
License Expiration Date:
06/01/2019
Primary Status:
Closed
Secondary Status:
Location Address:
5711 BOWDEN ROAD STE 7 JACKSONVILLE, FL 32216
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/29/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
3
8
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 - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in multiple items in reach in cooler near hot holding unit by hood system. **Warning**
Basic - Dead roaches on premises. One dead roach in kitchen under triple sink. One dead roach on floor under soda racks in dry storage room. One dead roach on floor of rest room. Swept up by manager. **Corrected On-Site** **Warning**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap under back door of establishment. Dead roaches and spider webs present. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Container of flour by dry storage room. Labeled by manager. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In make table reach in cooler in kitchen near hot holding units by hood system: feta 61°F, cut tomato 60-61°F, cut lettuce 60°-61°F, cooked pasta 60°F. Items moved to working unit. No other Time/Temperature Control for Safety Food(s) in unit. Items had been in unit since about 1 pm.**Corrective Action Taken** **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. In hot holding unit next to hood system in kitchen: meatballs 125-129°F, marinara sauce 119-129°F. Unit turned up by manager. **Corrective Action Taken** **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Triple sink uses chlorine. **Warning**
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.
