- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Light not functioning.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Ripped/worn tin foil used as non food-contact shelf cover.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Broke.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Ice buildup in reach-in freezer.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Front. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(spices)
- Observed leaking faucet at plumbing fixture.(front)
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold water not provided/shut off at employee handwash sink.(front)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.(inside reach in cooler)
- Critical - Observed uncovered food in holding unit/dry storage area.(bag of flour)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet mop not hung to dry.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Observed open dumpster lid.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Observed single-service articles stored without protection from contamination.(by handsink)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.(straws)
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles)
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- 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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10/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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