Renna's Pizza, 592 Marsh Landing Parkway, Jacksonville Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: RENNA'S PIZZA
Type: Permanent Food Service
Address: 592 Marsh Landing Parkway, Jacksonville Beach, FL 32250
License #: 2614578
Total inspections: 12
Last inspection: 07/24/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Between cookline and wall of front prep area, food debris on floor.
  • Basic - Interior of microwave soiled with encrusted food debris. In kitchen prep area.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. On front prep reach in cooler. Corrected manager replaced. **Corrected On-Site** **Repeat Violation**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bleach solution > 300 ppm. Corrected manager diluted.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water at either sink, technician has been called.
07/24/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next pizza table. Front. **Corrected On-Site**
  • 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. Shredded cheese container in walk in cooler.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cheese cake display cooler. Front.
  • Basic - Working containers of food removed from original container not identified by common name. Container with white powder on make table in kitchen, per cook is powder sugar.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs in sauce, steam table in kitchen. 120-127°. Corrective action taken, stirred. Meat ball on bottom at 153-159° **Repeat Violation**
  • High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD-40 on make table. Kitchen. This make table has nothing inside but on top is a box of bread and container of powder sugar. **Corrected On-Site**
  • Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. On top interior. Also, microwave in kitchen needs to be cleaned. **Repeat Violation**
  • Intermediate - Cold water not provided/shut off at employee handwash sink. Next to stove. Kitchen.
  • Intermediate - Spray bottle containing toxic substance not labeled. One with blue liquid, by sink in kitchen. Also, one with clear liquid by ice machine. **Repeat Violation**
1/14/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. The dish washing sinks were set up as wash, sanitize, rinse. Needs to be set up as wash, rinse, sanitize.
  • Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at any hand sink in kitchen, prep, or bathrooms.
  • Basic - Soiled reach-in cooler gaskets. Several reach in coolers.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep tables. **Corrected On-Site**
  • High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Called office to verify.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil at 71° on prep table.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs at 121°.. Meatballs stirred and temperature went to 161° **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Spray bottle containing toxic substance not labeled. Blue substance not labeled. **Corrected On-Site**
7/8/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of cutting board. **Corrected On-Site**
  • Basic - Nonfood-grade towels used in direct contact with food. Draining grease from fried chicken.
  • High Priority - Potentially hazardous (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. **Corrected On-Site**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Blocks of deli meat open packages.
  • Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Corrected On-Site**
  • Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
4/29/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand sanitizer not at handwash sink when using approved AOP, corrective action employee went and bought hand sanitizer during inspection.
  • Critical - Observed interior of microwave soiled. Both microwaves above non working reach in cooler in kitchen.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ricotta cheese, cooked spinach, ready to eat pizza topping in pizza prep reach in cooler.
  • Observed reach in cooler gasket torn/in disrepair. Pizza prep cooler right side.
  • Critical - Working containers of food removed from original container not identified by common name. Powdered sugar container on top of non working reach in cooler in kitchen.
12/4/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Alternative Operating Procedure - establishment does not have chemical hand sanitizing solution.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, sanitizer bucket.
  • Critical - No conspicuously located thermometer in holding unit. In dessert cooler at front counter. Repeat Violation.
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee has worked here since 2010 and does not have proof of employee training. Copies of certificates not acceptable. Present originals at next unannounced inspection.
  • Observed build-up of mold-like substance on surface of nonfood-contact surface. Soda machine-outside of ice chute and drip tray.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between glove change. Changd ggloves without washing hands and touched sliced cheese. Corrected On Site. Washed hands before gloves.
  • Critical - Observed employee food stored with restaurant food. Corrected On Site. Repeat Violation.
  • Observed employee with ineffective hair restraint. Hat but long hair not pulled back. Corrected On Site. Hair pulled back under hat.
  • Critical - Observed establishment utilizing time as a public health control without having written procedures. For pizza. Corrected On Site. Form filled out during inspection.
  • Critical - Observed expired Food Manager Certification. Patrick Renehan expired 10-2011.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Mixer head.
  • Observed gaskets with slimy/mold-like build-up. Dessert cooler at froont counter.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheesecake in dessert cooler at front counter.
  • Critical - Observed raw animal food stored over ready-to-eat food. Reach in freezer-open container of raw beef over cheese sticks. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta cooked 2 days ago. Date frozen on container 06-13. Removed from freezer 2 days ago. Needs to be re-date marked when removed fom freezer.
  • Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on top of flour bag. Corrected On Site.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Repeat Violation.
  • Critical - Working containers of food removed from original container not identified by common name. Powdered sugar container.
7/3/2012Routine - FoodInspection Completed - No Further Action
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Pizza peels on dusty oven tops.
  • Critical - No conspicuously located thermometer in holding unit. Main make table. Corrected On Site.
  • Critical - No waste receptacle provided at handwash lavatory with disposable towels. Rear kitchen.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. With single service items on storage racks in rear prep area. Corrected On Site. Discarded.
  • Observed attached equipment soiled with accumulated dust. Ice machine air filters.
  • Critical - Observed buildup of old syrup around soda dispensing nozzles. Fountain in self serve area.
  • Critical - Observed employee drink stored with restaurant food. Walk in cooler. Corrected On Site. Discarded.
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with bracelet, multiple rings.
  • Critical - Observed interior of microwave soiled. Interior top.
  • Critical - Observed uncovered food in holding unit/dry storage area. Open bag of bulk flour, back prep area. Corrected On Site.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, multiple.
1/4/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 22-22-1 Observed encrusted material on can opener. Corrected On Site. Washed.
10/12/2011Routine - FoodCall Back - Complied
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No certificates, no books. Repeat Violation.
  • Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in cooler, by ice machine. Corrected On Site.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed cutting board grooved/pitted and no longer cleanable. Multiple.
  • Critical - Observed encrusted material on can opener. Corrected On Site. Washed.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed handwash sink used for purposes other than handwashing. Filling up sanitizer bucket. Corrected On Site. Discussed proper procedure with manager and employee.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of keg reach in cooler.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ricotta in reach in cooler. Corrected On Site. Date marked.
  • Critical - Observed toxic item improperly stored. Hanging on hand sink in back kitchen area. Corrected On Site. Moved.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna, reach in freezer in back kitchen area. Corrected On Site. Date marked.
8/10/2011Routine - FoodAdministrative complaint recommended
  • No Violations Were Observed
6/13/2011Routine - FoodCall Back - Complied
  • Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 06/11/11.
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container./ grated cheese in walk in cooler.
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro/ no documentation of training. This violation must be corrected by : 06/11/11.
  • Critical - Observed food stored on floor.
  • Critical - Working containers of food removed from original container not identified by common name.
4/11/2011Routine - FoodWarning Issued
  • Water treatment device has not been inspected or serviced according to manufacturer's instructions./ water filters near backdoor not dated.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors./ men & women bathrooms.
  • No Heimlich maneuver sign posted.
  • Observed no child labor law poster.
  • Critical. Manager lacking proof of Food Manager Certification./ 30 days for Food Manager Cert.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro / 60 days for employee food safety training.
11/2/2010Food-Licensing InspectionInspection Completed - No Further Action

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