- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Single-service articles not stored at least 6 inches above the floor. Pizza boxes in storage area.
- 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. Chlorine 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control has no time marking. Operator states that time instead of temperature is being utilized at pizza station until cooler is repaired. Operator states that products have been in pizza station cooler less than 4 hours. Operator time marked products during inspection. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Pizza station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area.
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service items stored on floor. Dry storage area.
- High Priority - License expired within 30 days after expiration date. Expired 12/01/13.
- Intermediate - Spray bottle containing toxic substance not labeled.
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Clean dish rack.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Pizza maker. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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9/4/2013 | 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. Sauce and sausage holding at 47?F. in make station cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over vegetables in reach in cooler. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Make station cooler holding at 47?F.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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9/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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