- Basic - Accumulation of residue in three-compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Center cookline cooler. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Putting pizza slices into Togo box. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44F, cut tomatoes 45F, shredded cheese 44F, top of pizza cooler. Underneath, cut tomatoes 41F and sausage 42F. Advised to use deep metal pans and not overfill.
- Intermediate - Refrigerator 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. Pizza cooler on top. Operator adjusted thermostat.
|
09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Center cookline cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 45F in plastic container, pizza cooler. Advised to use metal pan and keep lid closed.
- 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 as required. Pizza by the slice.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw sausage over cut vegetables. **Corrected On-Site**
|
5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade Marinara sauce at 55. Returned to cooler
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over vegetables. **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.
- Intermediate - Spray bottle containing chemical substance not labeled. Windex
|
12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. On top of pizza oven
- High Priority - Raw animal food stored over ready-to-eat food. Beef over vegetables. **Corrected On-Site**
|
8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar, souffle cup.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler
- Basic - Working containers of food removed from original container not identified by common name. salt **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Boxing calzone after cooking **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 109F, sauce requiring time or temperature control for safety 87F, on stove turned off. Advised to reheat to 165F and keep stove on to hot hold.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Lasagna 90F after approximately 2 hours. Per operator, left at room temperature until "warm" and then moved to cooler, covered. Advised to use thermometer to monitor when 135F is reached and leave uncovered
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Delivery driver
|
3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. pizza cooler Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. putting vegetablles on sandwich. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. open bag of Raw chicken over bag of shredded cheese, chest freezer
- Critical - Observed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked. Lasagna, pasta, deli meats, soup. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Greater than 200 ppm
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, written procedures. pizza by the slice
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs at 122F, advised to reheat to 165F to hold at 135F or above.
- Critical - Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
|
10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - No thermometer provided to measure temperature of food product.
|
9/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Adam's Pizzeria, 903 Big Tree Rd, South Daytona, FL »