- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ homemade pizza sauce 76°f, at room temp 2 1/2 hrs, put in cooler to rapid chill, sausage 51°f, pizza cheese 49°f, cooked spinach 51°f, cooked peppers 49°f, operator states checked temperature when came in about 10:30 and product was at 42°f, moved to other coolers to rapid chill-Stip Call Back- sausage 55°f, mozzarella 56°f, diced tomatoes 49°f, milk 50°f
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09/29/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface./ dish shelf above 3 bin sink
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture./
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment./ pizza peel on top of oven that needs cleaned
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.- cooler in back area
- Basic - Soil residue build-up on nonfood-contact surface./ exterior of bulk flour, salt and sugar containers
- Basic - Soiled reach-in cooler gaskets.- pizza cooler
- Basic - Wall soiled with accumulated black debris around A/C vent on wall
- Basic - Working containers of food removed from original container not identified by common name./ bulk flour, salt and sugar containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ homemade pizza sauce 76°f, at room temp 2 1/2 hrs, put in cooler to rapid chill, sausage 51°f, pizza cheese 49°f, cooked spinach 51°f, cooked peppers 49°f, operator states checked temperature when came in about 10:30 and product was at 42°f, moved to other coolers to rapid chill
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.- tuna salad sated 6/8/14, cook discarded
- Intermediate - Hot water not provided/shut off at employee handwash sink.- in restroom, is turned off because leaking
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. - no ambient thermometer in unit, fiord temping 49-51°f
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6/20/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- 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. / employee sanitizing before washing rinsing/ re- educated
- Basic - Equipment in poor repair./ front door freezer outside heavily rusted/ ice build up in the interior **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair./ pizza line
- Basic - Sanitizing solution not maintained clean.
- 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. / 5 gallon of sauce cooling overnight, at 54°f
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ covered lazgna and chicken re- educated
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. / need quat unwary strips
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooling in a 5 gallon bucket
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment in poor repair./ front door freezer heavily rusted exterior and ice build up interior **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. / re- educated employee and is now properly sanitizing **Corrected On-Site** **Warning**/ dish washer sanitizing first, re educated
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
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1/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair./ pizza line not maintaining TCS at 41 degrees for below operator moved product to new reach in/ establishment has other unit to utilize may not utilize pizza line until maintaining product at 41 degrees f Or below observed that the unit was set to warmest temp operator adjusted **Warning**
- Basic - Interior of microwave soiled with heavily encrusted food debris. **Warning**
- Basic - Nonfood-contact equipment in poor repair./ front door freezer heavily rusted exterior and ice build up interior **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled cardboard used as food-contact shelf cover. **Warning**
- Basic - Unnecessary items on the premise./ bunch of stuff back area not in use or needed **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. / re- educated employee and is now properly sanitizing **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ TCS top line of pizza cooler/ recommended rapid chill **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.85 degrees f **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue./ pizza line **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again./ lazgna **Warning**
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11/12/2013 | Routine - Food | Warning Issued |
- Basic - Case of chips stored on floor in dry storage area.shed
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- 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.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.meatbals **Corrected On-Site**
- Basic - Single-service items stored on floor in dry storage area.shed
- 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 and the time removed from temperature control cannot be determined. Pizzas made at 11am **Corrected On-Site**
- High Priority - Raw whole shell eggs stored over opened container of cheese cake
- High Priority - Vacuum breaker missing at hose bibb. Out back door for orange hose
- Intermediate - Interior of reach-in cooler heavily soiled with accumulation of food residue.pizza cooler sandwich cooler and 3 door reach in cooler
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.sandwich make cooler and pizza cooler
- Observed employee with no hair restraint. Repeat Violation.
- Observed heavy build up of grime on exterior of freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.suffle cup used to scoop feta cheese Repeat Violation.
- Critical - Observed interior of reach-in coolers moderately soiled with accumulation of food residue.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza pies. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.tuna salad,meat sauce
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils-drink on pizza box.
- Observed attached equipment, hood and hood filters, moderately soiled with accumulated grease and dust.
- Critical - Observed employee wipe scraper on apron/towel and was going to use it. Stopoed him and showed him what was on the towel he was using. Corrected On Site.
- Observed employee with no hair restraint. Male employees making pizza and other.
- Observed food debris accumulated on kitchen floor-mostly new debris-needs deep cleaning.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CIP mixer heavily soiled.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 5 Ounce pladtic solo cup used to dispense soft cheese.
- Critical - Observed minor encrusted material on can opener blade. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon jug of milk and cooked italian sausage-holding since yesterday.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over pizza dough in 3 door reach in cooler. Repeat Violation.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./pizza line cooler-has other coolers to switch product to.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No sanitizer and plan not approved. Corrected on site by using gloves until plan is approved.
- Lights missing the proper shield, sleeve coatings or covers./kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./chorine
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dirty window sill at pizza/salad/cash area.
- Observed ceiling soiled with accumulated grease./kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./after returning from restroom
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CIP mixer head heavily soiled. Repeat Violation.
- Observed heavy build-up of food debris, aroind dough mixer
- Critical - Observed heavy encrusted material on can opener blade. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./condiment cup utilized to scoop spice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's pizza line reach in cooler recommended rapid chill
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./bulk deli meat
- Critical - Observed raw animal food stored over ready-to-eat food./canoli filling stored on top of taw ground beef nott fully wrapped
- Critical - Observed raw animal food stored over ready-to-eat food./raw chicken over deli meats not hermectically sealed outside tall reach in Repeat Violation.
- Observed wall soiled with accumulated food debris/grease throughout kitchen
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./pizza
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./pizza with no time as public health control will discard 3.30 p.m
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - no dishware being sanitized at all.re-educated employee showed employee how to set up sink Corrected On Site.
- pizza spatula chipping/cracked not in good repair
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9/12/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hot water not provided/shut off at employee hand wash sink./restroom
- No copy of latest inspection report.
- Observed damp/wet cloth towel under cutting board sandwich line
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed food debris moderate accumulated on kitchen floor./under mixer
- Critical - Observed heavily encrusted material on can opener.
- Critical - Observed heavily encrusted, soiled material on slicer.
- Critical - Observed heavy buildup of soiled material on mixer head./not cleaned after utilized yesterday
- Critical - Observed interior of microwave heavily soiled.
- Critical - Observed interior of reach-in cooler heavily soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food./raw chicken over lettuce
- Observed single-service articles improperly stored./pizza boxes on top pf lawn mower and on the ground
- Wall not smooth and easily cleanable./by bread chipping/soioed
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese-holding 61F. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza holding at 90 F.
- Observed utensils in poor condition-several utensils in poor repair.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Cardboard boxes on floor for walking surfaces.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine-no chlorine test strips. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wall soiled with accumulated grease and dust.
- Observed attached equipment, front picture window has been broken-facility was broken into-cracks have been sealed with tape.
- Lights missing the proper shield, sleeve coatings or covers-over pizza oven and reach-in/pizza box.
- Critical. Observed unlabeled spray bottle. Spray bottle labeled tables, should be labeled soap and water.
- 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. Proof not available for CFMs husband or one new employee. This violation must be corrected by : 12-8-2010.
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10/5/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-20-1 Food not properly protected from contamination-prep area set up under partially enclosed patio area. No prep can be done in this area until it has gone through plan review and necessary changes have been made. Slicer, mixer and cold holding units on this blacktop/concrete driving surface.
- Critical. Violation: 22-22-1 Observed black encrusted material on can opener blade. Blade still encrusted.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable-restroom ceiling has acoustical type tiles installed in drop ceiling. same tile as at last inspection-accousticle type tile.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Several canisters in rear enclosed area of building-must be secured even if empty. CO2 tanks by waterheater not secured.
- Violation: 51-16-1 No plan review submitted and renovations in progress including rear enclosure to add more room for prep New enclosed area needs 4 smooth and easily cleanable walls, ceiling and floor as well as protected cooler/freezer units. Interior upgrades include replacement of hood and reconfiguration of equipment. Addition of picnic tables to seatng must also be noted on plan review. You have 30 days to submit the plan review application, the plans and plan review fees to Tallahassee. The plan review must be processed and approved and facility must be licesable by the end of 60 day warning or the facility may be closed. Plans to Tallahassee by 6-16-10 and licensable by 7-14-10 This violation must be corrected by : 7-14-2010. Not complied at this time-No plans in Tallahassee per Michael in plan review at 7-14-2010.
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7/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Food not properly protected from contamination-prep area set up under partially enclosed patio area. No prep can be done in this area until it has gone through plan review and necessary changes have been made.
- Observed employee with ineffective hair restraint-loose hair-female, and male with no restrait.
- Critical. Observed black encrusted material on can opener blade.
- Equipment and utensils not properly air-dried. Several large containers on top shelf wet nested.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling not smooth and easily cleanable-restroom ceiling has acoustical type tiles installed in drop ceiling.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date-A total of $362.00 is due by May 31, 2010. This fee includes $100.00 late fee. License renewals not paid by May 31, 2010 may incurr additional administrative fees.
- Carbon dioxide/helium tanks not adequately secured. Several canisters in rear enclosed area of building-must be secured even if empty.
- No plan review submitted and renovations in progress including rear enclosure to add more room for prep New enclosed area needs 4 smooth and easily cleanable walls, ceiling and floor as well as protected cooler/freezer units. Interior upgrades include replacement of hood and reconfiguration of equipment. Addition of picnic tables to seatng must also be noted on plan review. You have 30 days to submit the plan review application, the plans and plan review fees to Tallahassee. The plan review must be processed and approved and facility must be licesable by the end of 60 day warning or the facility may be closed. Plans to Tallahassee by 6-16-10 and licensable by 7-14-10 This violation must be corrected by : 7-14-2010.
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5/11/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature-package of chicken thawing.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs stored over ready to eat pizza dough.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Solo cup in cheese bag in reach-in cooler.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Facility has made application for bare hand contact. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drink from 7-11 and h20 bottle on pizza make unit. Corrected On Site.
- Food-contact surface not smooth and easily cleanable-Carboard used as shelf liner.
- Wet wiping cloth not stored in sanitizing solution between uses-cloth on table by soda dispensing equipment.
- Critical. Observed moderate encrusted material on can opener blade.
- Critical. Observed CIP mixer with minor soiled material on it.
- Critical. Observed handwash sink used for purposes other than handwashing. Package of frozen chicken thawing in handwash sink.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Sick child or child not in school today in kitchen
- Critical. Electrical outlet missing cover plate. For reporting purposes only-outlet by mixer.
- No plan review submitted and renovations in progress. Facility is making major changes-must have plan review done and implimented by callback date.
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed one 5 # container of mozzarella cheese with bulging lid. Manager stated it was old.
- Critical. Observed dented/rusted cans-one #10 can of marinara sauce badly comprimised.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Gallon jug of milk in walk-in cooler.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit and no plan for said products.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Steaks set in ambiant air to cool. Advised quick chill. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees changing gloves without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with ineffective hair restraint-female at register by pizza holding area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bulk flour bin lid.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Dishwasher instructed to wash-rinse and sanitize in that order.
- Rinse solution not clean.
- Observed single-service items stored on floor. Items stored on floor in storage shed.
- Floors not maintained smooth and durable. New Tile floor in kichen area not sealed or grouted.
- Wall not smooth and easily cleanable-wall under and behind 3 bin sink..
- Critical. Observed extension cord in use for non-temporary period. Cord at backmof facility adjacent to storage shed. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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
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7/31/2009 | Routine - Food | Warning Issued |
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