T & A Petroleum Inc / Bruno's Ny Style Pizza, 2530 Sr 207, Saint Augustine, FL - Restaurant inspection findings and violations

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Business Info

Name: T & A PETROLEUM INC / BRUNO'S NY STYLE PIZZA
Type: Permanent Food Service
Address: 2530 Sr 207, Saint Augustine, FL 32086
License #: 6501939
Total inspections: 12
Last inspection: 5/31/2012

Restaurant representatives - add corrected or new information about T & A Petroleum Inc / Bruno's Ny Style Pizza, 2530 Sr 207, Saint Augustine, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Critical - Moldy tomatoes in walkin freezer.
  • Critical - No thermometer in freezer.
  • Critical - Potentially hazardous food not being maintained at 41?F or below. Walk in cooler: butter 50?F, ham 50?F, mozzarella cheese 47?F - 50?F, feta cheese at 51?F, ricotta cheese 51?F, salami 50?F.
  • Critical - Processed potentially hazardous food not date marked. Feta cheese.
  • Reusing single service plastic jug for food storage.
  • Critical - Shell eggs in a unit not maintaining 45?F or below.
  • Walk in freezer door has mold-like buildup.
  • Critical - Walkin cooler not maintaining potentilly hazardous foods at 41?F or below.
5/31/2012Routine - FoodCall Back - Complied
  • No Violations Were Observed
5/30/2012Routine - FoodCall Back - Complied
  • Critical - Moldy tomatoes in walkin freezer.
  • Critical - No thermometer in freezer.
  • Critical - Potentially hazardous food not being maintained at 41?F or below. Walk in cooler: butter 50?F, ham 50?F, mozzarella cheese 47?F - 50?F, feta cheese at 51?F, ricotta cheese 51?F, salami 50?F.
  • Critical - Processed potentially hazardous food not date marked. Feta cheese.
  • Reusing single service plastic jug for food storage.
  • Critical - Shell eggs in a unit not maintaining 45?F or below.
  • Walk in freezer door has mold-like buildup.
  • Critical - Walkin cooler not maintaining potentilly hazardous foods at 41?F or below.
5/30/2012Routine - FoodWarning Issued
  • Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Changing tasks without washing and sanitizing hands.
  • Food-contact surface not smooth and easily cleanable. Wood shelves in back room storing dry goods.
  • Critical - Hand wash sink lacking hand sanitizer. AOP in effect.
  • Critical - Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site.
  • Critical - Handwash sink not accessible for employee use at all times. Mop bucket. Corrected On Site.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Pitcher with handle touching ice.
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container. Tzatziki sauce.
  • Critical - No handwashing sign provided at a handsink used by food employees. Pizza prep room. Repeat Violation.
  • 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. Employee making and prepping pizzas employed for approximately 2 years, no proof of training provided.
  • Critical - Observed buildup of black substance in the interior of ice machine. Ice chute behind deflector plate. Repeat Violation.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves, in between glove changes. Repeat Violation.
  • Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employee making pizzas using bare hand contact was not familiar with AOP and requirements.
  • Critical - Observed establishment utilizing time as a public health control without having written procedures. Pizza on counter. Repeat Violation.
  • Critical - Observed food stored on floor. Tomatoes in storage room.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Pitcher used to scoop ice has dark stains inside on bottom of pitcher.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar container-souflee cup. Repeat Violation.
  • Observed nonfood-grade containers used for food storage. Ham stored in to go bag-reach in cooler in room with coolers only.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter on counter 60F. Corrected On Site.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats, ricotta cheese. Repeat Violation.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over ready to eat foods-cheese, deli meats in reach in cooler in room with coolers only. Repeat Violation.
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. Buns stored in precooked chicken box-walk in cooler front service area.
  • Observed unnecessary items on the premise. Numerous unused equipment items in front service area and rear of building. Repeat Violation.
  • Critical - Working containers of food removed from original container not identified by common name. Sugar container.
11/5/2011Routine - FoodAdministrative complaint recommended
  • No Violations Were Observed
7/13/2011Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured. BY DRINKS COUNTER
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. KNIVES BETWEEN EQUIPMENT :KITCHEN
  • Critical - Lack of toilet tissue at each toilet. MENS
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • 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.
  • Observed attached equipment soiled with accumulated dust. FAN GRILL IN KITCHEN (ALSO WALKIN COOLER )
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EGGROLLS
  • Critical - Observed buildup of slime in the interior of ice machine. BLACK SUBSTANCE ON DEFLECTOR PLATE
  • Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE PUTTING ON GLOVES
  • Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HANDLE EQUIPMENT , RETURN FROM OUTSIDE , ENGAGED IN FOOD PREPARATION
  • Observed employee with no hair restraint.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed establishment utilizing time as a public health control without having written procedures.
  • Critical - Observed food stored on floor. OIL CONTAINER , DRINKS CONCENTRATE Repeat Violation.
  • Critical - Observed food with mold-like growth. 2 QUART OF BABY CORN : MOULDY. VOLUNTARILY DISCARDED Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. BOWL AS SCOOP :SPICE CONTAINER
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. BABY CORN , IN WALKIN COOLER Repeat Violation.
  • Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER READY TO EAT FOODS IN WALKIN COOLER
  • Observed residue build-up on nonfood-contact surface. EXTERIOR OF CONTAINER , EQUIPMENT Repeat Violation.
  • Critical - Observed the presence of insects, rodents, or other pests.NUMEROUS DEAD INSECTS IN WALKIN COOLER
  • Observed unnecessary items on the premise. NUMEROUS ITEMS BY REAR OF BUILDING
  • Plumbing system in disrepair. URINAL MISSING /REMOVED IN MENS RESTROOM Repeat Violation. ( SEE NOTES)
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PIZZA IN KITCHEN ( FOOD MUST BE DICARDED)
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA AT 90 F KITCHEN COUNTER . (FOOD MAY NOT BE SERVED)
  • Water treatment device has not been inspected or serviced according to manufacturer's instructions. WATER FILTER TO ICE MACHINE
5/13/2011Routine - FoodWarning Issued
  • Critical. Observed dented/rusted cans.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. NO HANDLE ON SCOOP FOR SPICES
  • Nonfood-contact equipment not designed and constructed in a durable manner. SHELVING COVER NOT DURABLE ON KITCHEN SHELVES.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD SHELVING NOT PROTECTED
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed encrusted material on can opener. Corrected On Site.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed residue build-up on nonfood-contact surface. STICKY EXTERIORS OF REACH IN COOLER Repeat Violation.
8/12/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HAM IN WALKINCOOLER Repeat Violation.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PASTA Repeat Violation.
  • Critical. Working containers of food removed from original container not identified by common name. FOOD CONTAINERS
  • Critical. Observed raw animal food stored over ready-to-eat food. EGGS OVER VEGETABLE IN WALKINCOOLER Corrected On Site.
  • Critical. Observed food stored on floor. OIL CONTAINERS Corrected On Site. Repeat Violation.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Observed residue build-up on nonfood-contact surface. EXTERIOR OF EQUIPMENT -COOLERS
  • Observed single-service articles stored without protection from contamination.ITEMS NOT INVERTED Corrected On Site. Repeat Violation.
  • Plumbing system in disrepair. URINAL MISSING / REMOVED IN MENS RESTROOM
  • Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Carbon dioxide/helium tanks not adequately secured. IN FRONTLINE CABINET
5/10/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
5/10/2010Routine - FoodAdmin. Complaint Callback Complied
  • Critical. Food management certification valid
1/26/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Original container: properly labeled, date marking
  • Critical. Original container: properly labeled, date marking
  • Critical. Original container: properly labeled, date marking
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Wiping cloths clean, used properly, stored
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Non-food contact surfaces clean
  • Single service items properly stored, handled, dispensed
  • Critical. Toilet and handwashing facilities, number, convenient, designed, installed
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Lighting provided as required. Fixtures shielded
  • Critical. Electrical wiring - adequate, good repair
  • Other conditions sanitary and safe operation
  • Critical. Food management certification valid
11/24/2009Routine - FoodWarning Issued
No report available. 6/29/2009Food-Licensing InspectionInspection Completed - No Further Action

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