- Basic - Ceiling tile in disrepair. At dry foods storage, dining room **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in the reach in cooler for holding salad items **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese at 46°, cut tomatoe at 47°, deli meats at 47°, less than 4 hours. Advised **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing. Drain pipe from soda dispenser in hand wash sink **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. **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. The reach in cooler for holding salad items has an ambient temperature of 44°, Advised **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
|
11/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/16/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. In seasonings, single serve cup used as scoop **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Personal items stored with dry foods storage **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook, dish washer
- Basic - Gaskets/seals on holding unit in poor repair. At chest freezer **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in pizza make reach in cooler **Corrected On-Site**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Clef closure is broken **Repeat Violation**
- Basic - Sanitizer buckets stored on floor.
- Basic - Single-service articles not stored protected from contamination. Pizza boxes **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Dice ham at 50°, ricotta cheese 52°, shredded cheese 52°, minced meat 53°, products were in pizza make reach in cooler **Admin Complaint**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - First aid supplies improperly stored. At cook line
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler of cook line, feta cheese temp at 52°, sliced cheese temp at 50°, cut tomato temp at 54°, **Admin Complaint** **Repeat Violation**
- 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. Pizza sauce make on site, cheese pizza **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat in reach in cooler
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine at 200 ppm
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink. At dish area, the hand sink used as dump sink, evidence by food debris in sink
- 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.
- 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. The pizza make reach in cooler has an ambient temperature of 54° **Admin Complaint**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Packages of deli meats, cheese etc.
- 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. Small reach in cooler at cook line has an ambient temperature of 50°, **Admin Complaint** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area.
|
6/25/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Single serve portion cups used as scoop in seasonings **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**. Dish washer and cooks need hair restraint also
- 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. No sanitizer water set up **Warning**
- Basic - Food stored on floor. Cases of oil **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Outer openings not protected with self-closing doors. Self closer is broken **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza make reach in cooler **Warning**
- Basic - Soiled reach-in cooler gaskets. At pizza make reach in cooler, salad make reach in cooler **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**. Observed dish washer did not have sanitizer compartment set up, therefore, he only wash, rinse dishes
- Intermediate - Encrusted material on can opener blade. **Warning**
|
4/9/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. At pizza make cook line **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Single serve portion cups used as scoop in seasonings **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cloth gloves contacting ready-to-eat food. Over lettuce **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf at pizza make area **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- 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. No sanitizer water set up **Warning**
- Basic - Food stored on floor. Cases of oil **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. At chest freezer **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler of cook line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line **Repeat Violation** **Warning**
- Basic - Outer openings not protected with self-closing doors. Self closer is broken **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza make reach in cooler **Warning**
- Basic - Soiled reach-in cooler gaskets. At pizza make reach in cooler, salad make reach in cooler **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shredded cheese temp at 56°, mice ground beef temp at 47°, dice ham temp at 50°, operator stated less than 4 hours, all products were in pizza make cooler **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. By back door **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- 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. Cheese pizza **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The salad items reach in cooler, pizza make reach in cooler has an accumulation of watering the bottom **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. At all hand sinks **Corrected On-Site** **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. The pizza make cooler, **Warning**
|
2/3/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. 4oz portion used as scoop in Oregano **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Ceiling in disrepair. Water damage above cook line
- Basic - Ceiling soiled with accumulated dust. Above cook line
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. On the same shelf with day foods storage
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has rubber bracelet **Repeat Violation**
- Basic - Equipment in poor repair. Reach in cooler at cook line is inoperable
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Also in pizza make reach in cooler
- Basic - Food stored on floor. Cases of oil
- Basic - No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink **Repeat Violation**
- Basic - Reuse of single-service articles. Pepperoncini jug reuse for croutons
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese temp at 49°, sliced sausage 48°, less than 4 hours, advised
|
9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at dining room
- Basic - Cloth used as a food-contact surface. To cover lettuce
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in coolers. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rubber braclet
- 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. No sanitizer step
- Basic - Gaskets/seals on holding unit in poor repair. Reach in freezer
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in some units
- Basic - No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door
- Basic - Single-service articles improperly stored. Pizza boxes stored at hallway to public bathrooms **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. At cook line **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs in reach in cooler over ready to eat food
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
|
4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. missing in sliding glass doors reach in cooler of cookline
- Critical - No handwashing sign provided at a handsink used by food employees. Cookline
- Critical - Observed a container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease/dust on nonfood-contact surface. Hood filters
- Critical - Observed buildup of soiled material on mixer head. Repeat Violation.
- Observed clean utensils/equipment stored in pan on shelf by public hallway to bathroom.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler of cookline Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rubber bracelet
- Observed gaskets with slimy/mold-like build-up and torned. Upright reach in freezer
- 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. Single serve 2 oz cup used as handle
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw pork over vegetable in reach in freezer
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Water accumulated inside small reach in cooler of cookline Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 400ppm
- Observed single-service articles improperly stored. Pizza boxes
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm
|
10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood partition at pizza make area
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in coolers
- Critical - Observed encrusted, soiled material on slicer. Old dry food debris
- Observed gaskets with slimy/mold-like build-up. At small reach in cooler of cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve 2 oz cup used as scoop
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Small reach in cooler has an accumulation of water
|
5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Cookline
- Mop/service sink is installed/available at establishment, but Mop sink block by boxes, cannot access
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided. Missing one employee
- Observed build-up of grease/dust on nonfood-contact surface. Hood filters Repeat Violation.
- Observed employee with no beard guard/restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. In chest freezer out of the box packages of fish, groung beef next to ready to eat foods
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In reach in cooler of cookline raw shell eggs over ready to eat foods
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In upright reach in freezer out of box raw beef over ready to eat foods
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Water accumulated in the pizza make reach in cooler
- Critical - Observed unlabeled spray bottle. Bleach, window cleaner
|
12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Ortho home defense
- Light not functioning at the hood.
- Observed build-up of grease on base of the hood.
- Observed cookline cooler gaskets with slimy/mold-like build-up.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed pizza cooler gaskets with slimy/mold-like build-up.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dairy desserts
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese temp at 53 degree at pizza make cooler Advised
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make cooker has an ambient temperature of 45 degree This violation must be corrected by : 12/23/2010.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over ready to eat foods in reach in cooker
- Critical. Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touching cheese Corrected On Site. [Gloves]
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. On top of small reach in cooler
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood shelves throughout kitchen
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer. Old food debris
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. On surface of cutting board on top reach in cooler
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. Pizza make cooler
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On surface of silver fire extinguisher in back kitchen
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On surface of all burners
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Small reach in cooler at front kitchen Repeat Violation.
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Single serve plates
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Back kitchen
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 38-10-1 Light not functioning. Back cookline
|
12/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dairy desserts
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese temp at 53 degree at pizza make cooler Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make cooker has an ambient temperature of 45 degree This violation must be corrected by : 12/23/2010.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over ready to eat foods in reach in cooker
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touching cheese Corrected On Site. [Gloves]
- Observed cutting board grooved/pitted and no longer cleanable. On top of small reach in cooler
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood shelves throughout kitchen
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer. Old food debris
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. On surface of cutting board on top reach in cooler
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Pizza make cooler
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed residue build-up on nonfood-contact surface. On surface of silver fire extinguisher in back kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On surface of all burners
- Observed gaskets with slimy/mold-like build-up. Small reach in cooler at front kitchen Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Single serve plates
- Critical. Hot water not provided/shut off at employee hand wash sink. At front cookline
- Observed grease accumulated under cooking equipment. Back kitchen
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Light not functioning. Back cookline
|
12/22/2010 | Routine - Food | Warning Issued |
- Critical. Observed unpackaged food ( flour container / bag of sugar ) in a customer/nonsecure area. [At hallway by public restroom and office]
- 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. [ A metal pan was used to scoop flour. Inside flour container, at hallway by public restroom and office] Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed clean equipment stored on floor./ clean cutting boards on floor by mixer in kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory./ at cookline
- Critical. Outer openings [ rear door to outside ] not protected with self-closing doors. Repeat Violation.
- Critical. Observed container of medicine / vitamin improperly stored. Corrected On Site.
- Critical. Observed toxic item stored by utensils./ toxic bottle next to clean bowls, on worktable next to cookline rwach-in cooler Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. / at hallways
|
4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cheese pizza at 70 F, less than 4 hours]
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. [bowl in flour container]
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-27-1 Observed stains on cutting board
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. [kitchen rear door] Repeat Violation.
- Critical. Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Violation: 48-13-2 Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. [at hallway]
- Critical. Violation: 53B-08-1 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 Repeat Violation.
|
12/22/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cheese pizza at 70 F, less than 4 hours]
- Critical. No conspicuously located thermometer in holding unit.[freezer in office] Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [raw wing next to bag of ice, in reach-in freezer ] Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Observed food worker handling a ready-to-eat sandwich with bare hands] Corrected On Site with gloves.
- 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. [bowl in flour container]
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed stains on cutting board
- Critical. Handwashing cleanser lacking at handwashing lavatory. [in pizza kitchen ] Repeat Violation.
- Critical. Outer openings not protected with self-closing doors. [kitchen rear door] Repeat Violation.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured. [at hallway]
- 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 Repeat Violation.
|
10/15/2009 | Routine - Food | Warning Issued |
| No report available. | 4/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Napoli's Pizzeria, 556 S Hwy 27 Unit C, Minneola, FL »