- Basic - Observed: Attached equipment soiled with accumulated dust. Hood filters over oven. Priority: Basic
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. At salad prep area. Priority: Basic
- High Priority - Observed: Employee washed hands with cold water. No hot water on premises. Priority: High Priority
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. Preparing pizza no hair restraint. Priority: Basic
- Intermediate - Observed: Hot water not provided/shut off at employee handwash sink. At all handsinks including employee restrooms. Priority: Intermediate Per operator, Rocco, building landlord is replacing water heater today. 11/4/14
- Basic - Observed: 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. Scoop handle in flour. Priority: Basic
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Priority: Intermediate
- Intermediate - Observed: No hot running water at three-compartment sink. Priority: Intermediate
- Intermediate - Observed: Slicer blade soiled with old food debris. Potato slicer mounted on wall. Priority: Intermediate
- Basic - Observed: Soil residue build-up on nonfood-contact surface. On sliding door cooler in back storage area. Gaskets and bottom of inside of cooler. Priority: Basic
- Basic - Observed: Wood food-contact surface not properly sealed. Pizza peels and also slicer mounted to unsealed wood frame on wall beside mixer. Priority: Basic
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11/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Observed: Accumulation of debris in three-compartment sink. Priority: Basic
- Basic - Observed: Accumulation of food debris/soil residue on handwash sink. By 3 comp sink Priority: Basic
- Basic - Observed: Attached equipment soiled with accumulated dust. Hood filters over oven. Priority: Basic
- Intermediate - Observed: 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. Priority: Intermediate
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. At salad prep area. Priority: Basic
- Basic - Observed: Employee drinking from a screw top beverage container in a food preparation or other restricted area. On cooks line. Priority: Basic
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. Priority: High Priority
- High Priority - Observed: Employee washed hands with cold water. No hot water on premises. Priority: High Priority
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. Preparing pizza no hair restraint. Priority: Basic
- Basic - Observed: Exterior door has an ineffective net/screen on back door. Back door open and there are vermin droppings present. Priority: Basic
- Basic - Observed: Food debris and grease accumulated on kitchen floor. Under fryers and throughout kitchen. Behind refrigerators, and equipment. Priority: Basic
- Basic - Observed: Food stored on floor. Cambro of potatoes on floor in kitchen **Corrected On-Site** Priority: Basic
- Intermediate - Observed: Hot water not provided/shut off at employee handwash sink. At all handsinks including employee restrooms. Priority: Intermediate
- Basic - Observed: 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. Scoop handle in flour. Priority: Basic
- Basic - Observed: Leaking pipe at plumbing fixture. Under 3 comp sink. Priority: Basic
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Priority: Intermediate
- Intermediate - Observed: No hot running water at three-compartment sink. Priority: Intermediate
- Intermediate - Observed: 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. Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. By 3 comp. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used for dough and meats. Priority: Basic
- Intermediate - Observed: Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Does not know reheat and hot hold temps. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipping cream 45°, raw chicken 45°, pasta 45°, chicken parm 45°, ricotta 45°. Both single door reach ins in cooler holding TCS products at 45° Had items moved to another cooler. Priority: High Priority
- Intermediate - Observed: 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. Both single door reach in units in kitchen holding TCS foods at 45° Priority: Intermediate
- High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. Dried droppings 35++ to many to count. In back storage area. Operator sweeping them up. 15 dried Droppings on prep table under microwave. Priority: High Priority
- High Priority - Observed: Rodent burrow or rodent nesting materials present. Behind shelf in back storage area. Priority: High Priority
- Intermediate - Observed: Slicer blade soiled with old food debris. Potato slicer mounted on wall. Priority: Intermediate
- Basic - Observed: Soil residue build-up on nonfood-contact surface. On sliding door cooler in back storage area. Gaskets and bottom of inside of cooler. Priority: Basic
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
- Basic - Observed: Wood food-contact surface not properly sealed. Pizza peels and also slicer mounted to unsealed wood frame on wall beside mixer. Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. Salt and bread crumb container not labeled. Priority: Basic
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11/04/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken wings over prepped potatoes in sliding reach in cooler in back storage area.
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08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Soil residue build-up on nonfood-contact surface. On refrigerator gaskets outside of restrooms
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken wings over prepped potatoes in sliding reach in cooler in back storage area.
- Intermediate - Manager lacking proof of food manager certification.
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6/9/2014 | Routine - Food | Administrative Complaint Time Extension |
- Basic - Bowl or other container with no handle used to dispense food. In Parmesan cheese in small reach in.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Soil residue build-up on nonfood-contact surface. On refrigerator gaskets outside of restrooms
- Basic - Wood food-contact surface not properly sealed. Pizza peels in kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching bread for to go order. Bread thrown away. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Salad station turkey 47°, ham 47°, tomato 47°, roast beef 48°, butter 77°
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken wings over prepped potatoes in sliding reach in cooler in back storage area.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with dishes beside 3 comp
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handsink front counter and handsink in kitchen no hot water.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In either restroom.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. In either restroom.
- 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 - Nonfood-grade basting brush used in food. In butter at bread station.
- 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. Salad station holding TCS foods at 47°-48°
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6/6/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Plumbing system in disrepair. Handsink plumbing beside 3 comp sink removed and not operational.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 46°, raw chicken 47°. Operator was able to turn unit down. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Operator reheated meatballs at was only 130°
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In cooler in rear of building.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At all sinks throughout.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all sinks.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - 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. Cold hold unit in back of building. Operator turned down.
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1/7/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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