- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Ice buildup in reach-in freezer./ 2 freezers in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / kitchen glass cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat at 0ppm / wait station.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce 44F / front make table / product was iced.
- High Priority - Dented/rusted cans present / 1 can of tomato sauce / discarded by the operator.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken wings 45F / reach in cooler / cook line / product was iced / temperature rechecked 41F / **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink./ kitchen / **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Underside of cutting board at cook line prep table. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Interior of cabinet below beverage station. **Warning** 4/23: still in disrepair.
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4/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Underside of cutting board at cook line prep table. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Towel on pizza oven door. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Interior of cabinet below beverage station. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Prep cooler closest to pizza oven. **Warning**
- Basic - Soil residue build-up on nonfood-contact surfaces. Exterior of plastic food containers. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Prep cooler closest to pizza oven. Ham, cheese, sausage, temping 52-54 F; less than 2 hours in unit. corrective action taken: product iced. **Warning**
- 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. **Warning**
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Warning**
- Intermediate - No soap provided at handwash sink in kitchen. **Warning**
- 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. Prep cooler closest to pizza oven. **Warning**
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4/22/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. On bottoms of prep counter in kitchen. **Warning**
- Basic - Floor soiled/has accumulation of debris. Behind grill and stove. **Warning**
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2/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage containers in back of kitchen. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. On bottoms of prep counter in kitchen. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning** **Repeat Violation**
- Basic - Dishmachine tested 0 ppm chlorine. Operator changed solution bucket and retried but it still tested 0 ppm chlorine on second and third runs. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Chef and person preparing pizzas. **Warning**
- Basic - Equipment in poor repair. Cookline reach in cooler maintaining 48°f. Has tcs products inside at time of temperature. Operator called someone out to have it repaired. rue temp of ambient air 35°f. **Corrected On-Site** **Warning**
- Basic - Floor soiled/has accumulation of debris. Behind grill and stove. **Warning**
- Basic - Food stored on floor. Containers of marinara sauce in walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Large cooler 48°f ambient air temperature. In same cooler make table , the following are heat treated (cooked items) pasta penne 50°f, angel hair pasta 56°f, fetacini pasta 62°f (operator stated that fetacini and angel hair pastahad been there over night), suasage link 48°f. Products were not in the process of preparation or cooling. Operator was asked to and did discard of products that had bee in the cooler overnight. Other tcs/phf products in that cooler had been stored inside cooler for less than 2 hours by operators testimony. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Large cooler 48°f ambient air temperature. In same cooler make table , the following are heat treated (cooked items) pasta penne 50°f, angel hair pasta 56°f, fetacini pasta 62°f (operator stated that one and angel hair had been there over night), suasage link 48°f. Products were not in the process of preparation or cooling. Operator was asked to and did discard of products that had bee in the cooler overnight. Other tcs/phf products in that cooler had been stored inside cooler for less than 2 hours by operators testimony. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. One handsink in kitchen. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired march of 2013. **Warning**
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12/4/2013 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Do not use dishmachine for sanitizing. Set up manual sanitizer until repaired
- Observed employee with no beard guard/restraint.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-14-1 Observed ceiling tiles in men's restroom in disrepair. Repeat Violation.
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3/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Server handled mouth contact area of silverware without gloves.Advised to rewash,rinse,sanitize silverware prior to use.
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 46-54F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 2 29 12.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's restroom
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed buildup of slime in the upper interior of ice machine.
- Observed ceiling tiles in men's restroom in disrepair. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 52F, pastas 54F, beef 50F, chicken 54F in makeline cooler over 4 hours per operator This violation must be corrected by : 2 29 12.
- Observed residue build-up on underside of mixer head
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/28/2012 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.One of two tested 20F in icepoint Corrected On Site.
- Critical - Observed buildup of soiled material on underside of mixer head.
- Observed ceiling in disrepair.Water damaged tiles in men's restroom
- Critical - Observed dented/rusted cans.Gound tomatoes 21 #10 cans
- Critical - Observed encrusted, soiled material on slicer.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Dough water filter.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method.Lasagne cooling covered and pizza sauce (garlic/peppers added) cooling in too large amount in walk in cooler
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.warewashing area
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.Faucet for water for making dough added to warewashing area handsink
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4/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce cooling in 10 gallon pot 60F cooling since yesterday.
- Critical - Hot water not provided/shut off at employee hand wash sink.warewashing area
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50-56F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 4 28 11.
- Critical - Observed food being cooled by nonapproved method.Lasagne cooling covered and pizza sauce (garlic/peppers added) cooling in too large amount in walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.Faucet for szter for making dough added to warewashing area handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh garlic in oil 75F for 2.75 hours per operator. Operator intends to add to existing time plan This violation must be corrected by : 4 28 11.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/27/2011 | Routine - Food | Warning Issued |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.ad 20F in icepoint 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.Cook handling roll for heating with bare hands Corrected On Site.
- Critical. Observed improper use of souffle cup to dispense parmesan cheese on makeline
- Missing drain plug at dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed liquid shortening stored on floor on cookline Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Unknown date of last filter change
- Critical. Observed interior of microwave soiled.
- Lights missing the proper shield, sleeve coatings or covers.Over makeline/icemaker area
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Lasagne
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli meats in walk in cooler
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Pizza for slices Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.White flour barrel
- Critical. Observed food stored on floor.Onions,cheese in walk in cooler.
- Critical. Observed food stored on floor.Liquid shortening on cookline
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook putting shredded cheese on pizza with bare hands Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Cracked white tub lid,kitchen
- Critical. Observed slight buildup of slime in the interior of ice machine.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door
- Observed ceiling soiled with accumulated dust. Cookline
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
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