- Critical. Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, pasta,cooked chicken .
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler with ambient temperature of 47 degree F
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-04-1 Observed build-up of mold-like substance on all drainage.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, at walk in cooler .
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, reach in cooler and freezer .
- Critical. Violation: 27-04-1 Cold water not provided/shut off at 3 compartment sink.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 36-08-1 Observed floor and wall junctures not coved, corner of the back door.
- Violation: 37-01-1 Ceiling tile missing, inside kitchen .
- Violation: 37-02-1 Observed hole in wall, next to bathroom
- 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: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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
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10/15/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed food with mold-like growth, pasta inside reach in cooler.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, pasta,cooked chicken .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, by evidenced of mozarella cheese 44, pizza doug 44, meat ball 43 inside walk in cooler .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler with ambient temperature of 47 degree F
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Raw animal food not properly separated from ready-to-eat food, chicken wings over vegetables, inside walk in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed hand wash sink used for purpose other than washing hands, by evidenced of towels and sponges,.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed employee with no hair restraint.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, pizza table .
- Critical. Observed soil residue in storage containers, pizza doug containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of mold-like substance on all drainage.
- Observed gaskets with slimy/mold-like build-up, at walk in cooler .
- Observed gaskets with slimy/mold-like build-up, reach in cooler and freezer .
- Critical. Cold water not provided/shut off at 3 compartment sink.
- Critical. Water pressure lacking at fixtures that require the use of water, no water available at hand wash sink.
- Plumbing system in disrepair, no water at hand wash sink .
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed garbage on the ground behind building right in front of back door
- Critical. Observed live flies in kitchen.
- Observed floor and wall junctures not coved, corner of the back door.
- Ceiling tile missing, inside kitchen .
- Observed hole in wall, next to bathroom
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Wet mop not hung to dry.
- Observed improper storage in water heater room.
- Observed unnecessary items on the premise, inside dry storage room.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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10/13/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Orlando Pizzeria Inc, 4636 W Irlo Bronson Memorial Hwy, Ste-G, Kissimmee, FL »