- Basic - Bottle containing a food product not labeled. Bottle near flat top not labeled. Contained water.
- Basic - Cardboard used to line food-contact shelves. Shelves under pizza oven and pizza make station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauce container stored on walk-in floor. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Metal mixing bowl used for wing sauce stored on floor under flat top table.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans above dish area wet.
- Basic - In-use tongs stored on fryer door handle. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meatballs in bag sitting on rack in kitchen. moved meatballs back to refrigeration. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Had operator add another cap of chlorine. . 50 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to freezer Sliced tomatoes 47°, shredded lettuce 46°, American cheese 48°, ham 46°, turkey 46°. All items moved to freezer and brought down to proper temperature. Corrected on site **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At mop sink behind building.
- Intermediate - Accumulation of pink mold-like substance in the interior of the ice machine. Drink machine in dining room
- 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 - 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. Reach in cooler by freezer in back of kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing. Wet towels kept in hand wash sink in back
- 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**
- 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.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Iside bulk ingredient bins
- Basic - Food stored in holding unit not maintaining temperature at 41°. Erator states that unit not plugged back in after defrosting , out of temp items placed into ice bath. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in pizza table; ham ,onions, garlic in oil Items placed into ice bath **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. To be cleaned within 4 hrs of use
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk flour bin **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler door, pizza table
- Intermediate - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of use
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Canned tomatoes on floor under rack **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Cleaned during inspection **Corrected On-Site**
- Intermediate - Insufficient sanitizer in sanitizing compartment of sink. Chlorine measured at 10 ppm, recheck 100 ppm **Corrected On-Site**
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. dorr closing apparatus broken ; women's restroom
- Critical - Handwash sink not accessible for employee use at all times. blocked by storage rack and rolling cart with slicer Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink wash and sanitize set up next to each other Corrected On Site. set up to allow for rinsing in between washing and sanitizing
- 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. plastic portion cup inside container of bulk yeast Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cook line
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs above bin of shred cheese; walk in cooler Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cook line Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. new owner has 60 days to obtain
- Critical - No handwashing sign provided at a handsink used by food employees. missing from restrooms Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. new owner has 60 days to obtain
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic portion cup inside bulk sugar bin Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. display pizzas sold by slice and reheated to order Corrected On Site. stop sale issued Time as a public health control implemented
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4/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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