| 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. **Warning**
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Observe at flip top refrigerator. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Observe 3 dead roaches on prep table by cook line in kitchen. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observe only employee. Without hair restraint. **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
Observe at rear door in kitchen. **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Observe at cook line. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Observe flour on floor by rear door. **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observe hood vent, and floor at cook line soiled with grease.
**Warning**
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10-14-5
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Basic - Pizza dough contains stored on floor between uses. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
Observe pizza boxes rest against the wall with box on floor.
**Warning**
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08B-12-5
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Basic - Stored food not covered.
Observe open bag of flour on floor by rear door. **Warning**
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29-03-4
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Basic - Water draining onto floor surface.
Observe from dishwasher. **Warning**
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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.
Observe at 0 ppm. **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observe 3 live roaches in kitchen by cook line , observe 4 live roaches behind chest freezer in kitchen,3 live roaches on prep table by cook line, **Warning**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observe pizza not time marked.
Operator labeled 11:45. **Corrected On-Site** **Warning**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Anibangel Molina person in charge. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observe can opener soiled with food debris. **Warning**
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Observe at only hand wash sink.
Operator placed soap at sink. **Corrected On-Site** **Warning**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observe lasagna made 3 days ago not labled. **Warning**
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