- Basic - Build-up of mold-like substance on nonfood-contact surface (ice catch below self service soda machine).
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Single-service articles (pizza boxes) not stored at least 6 inches above the floor.
- Basic - Soiled reach-in freezer gaskets.
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauce stored on floor
- Basic - Ceiling soiled with accumulated dust. Above pizza oven
- Basic - Food storage container/container lid cracked or broken. Cheese container on makeline
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Makeline
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 53 °F, cold cuts 55 °F, tomatoes 58 °F, feta 55 °F, refried beans 55 °F, ground beef 51 °F, cut mushrooms 52 °F, pepperoni 52 °F, cut green peppers 50 °F, broccoli 54 °F, olives 51 °F, banana peppers 54 °F, sliced jalapeos 54 °F
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Manager stated food was placed in makeline cooler at 11am and is unsure when they became out of temperature. Manager stated unit was in deicing mode and had turned off for unknown amount of time. Manager attempted to ice down, however was unable to bring food to 41 °F or below. Cheese 53 °F, cold cuts 55 °F, tomatoes 58 °F, feta 55 °F, refried beans 55 °F, ground beef 51 °F, cut mushrooms 52 °F, pepperoni 52 °F, cut green peppers 50 °F, broccoli 54 °F, olives 51 °F, banana peppers 54 °F, sliced jalapeos 54 °F
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw roast beef over cooked sausage
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked noodles
- 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. Manager stated food was placed in makeline cooler at 11am and is unsure when they became out of temperature. Manager stated unit was in deicing mode and had turned off for unknown amount of time. Manager attempted to ice down, however was unable to bring food to 41 °F or below. Cheese 53 °F, cold cuts 55 °F, tomatoes 58 °F, feta 55 °F, refried beans 55 °F, ground beef 51 °F, cut mushrooms 52 °F, pepperoni 52 °F, cut green peppers 50 °F, broccoli 54 °F, olives 51 °F, banana peppers 54 °F, sliced jalapeos 54 °F
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Refried beans
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Margarine case in walkin cooler. **Corrected On-Site**
- Basic - Ceiling tile in disrepair, water damage in dining room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffalo sauce chicken at 49°f for less than 4 hours on makeline.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler, wings/pepperoni. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor, onions walkin cooler. Corrected On Site.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/28/2012 | Complaint Full | Call Back - Complied |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Employee went from nonfood task to food preparation. Reviewed AOP with employees.
- 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. Documentation is at another location.
- Non-prewrapped utensils not properly presented, silverware on buffet not protected from possible contamination.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee on phone then proceeded to food preparation. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on walkin cooler floor.
- Observed gaskets with dirt/debris build-up, reachin cooler makeline.
- Critical - Observed handwash sink used for purposes other than handwashing, towel hanging on frontline handsink.
- Critical - Observed interior of microwave soiled, makeline area.
- Critical - Observed interior of upright freezer soiled with accumulation of food residue.
- Observed leaking faucet frontline handsink. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over noodles/dessert topping walkin cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, pizzas on buffet.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/27/2012 | Complaint Full | Warning Issued |
- Critical - Observed leaking faucet at handsink on frontline.
- Critical - Observed uncovered food in walkin cooler, macaroni noodles. Corrected On Site.
- Unapproved flood light used on salad buffet, need protective bulbs.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification, owner is scheduled test tomorrow.
- 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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7/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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