- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Repeat from 7/31/14**Admin Complaint** **Admin Complaint** **Repeat Violation**
- Basic - Holes in walls. Several holes in kitchen. **Repeat Violation**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Made sauce 53°
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Grabbed bleach from convenience store. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Made sauce 53° in walk in cooler from overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Made sauce 53°
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10/30/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.
- Basic - Hole in wall. Small holes throughout.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Operator states mop water is dumped on the ground.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Pizza peel.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Repeat Violation**
- Intermediate - Nonfood-grade basting brush used in food. Metal band **Corrected On-Site**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over sauces. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagne. **Repeat Violation**
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Nonfood-contact equipment in poor repair. Interior of reach in cooler, pizza make line.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened lemonade. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, cheese
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Mild build up.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, etc.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Jug of oil **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Cup for sugar and salt **Corrected On-Site**
- Basic - Interior of reach in refrigerator in disrepair/has exposed insulation. Pizza make cooler has makeshift panel for temporary.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Rest room. **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
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