- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation** **Warning**
- Intermediate - 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. **Warning**
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10/13/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Dead roaches on premises. 2 dead; one behind coin game, one behind trash can. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Lighter, keys, phone. **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor. Under multiple shelves and equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation** **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta 55, wings 50, cheese 52 (cheese less than 4 hours) in refrigerator in kitchen. Operator voluntarily discarded 1/2 lb pasta and 5 wings. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta and chicken wings in refrigerator in kitchen. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Toaster. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored on the sink. Toaster. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - 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. **Warning**
- 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. Refrigerator in kitchen. **Repeat Violation** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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10/10/2014 | Complaint Full | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over make table.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All foods in white refrigerator at 50f. Shredded cheese, pizza sauce. Corrective action: operator will make room in beverage cooler for any TCS foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Bacon over breaded eggplant in chest freezer **Corrected On-Site**
- 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. White refrigerator
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Deli meats.
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6/16/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door not self-closing. On men's restroom.
- Basic - Bowl or other container with no handle used to dispense food. Inside hi gluten flour container.
- Basic - Clean knives and utensils stored on soiled walls.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door was left slightly open.
- Basic - Floor soiled/has accumulation of debris. All throughout kitchen.
- Basic - Food stored on floor. Containers of hi gluten flour in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights avoe island near cash register.
- Basic - Open Employee beverage container stored over ready to eat food in make table cooler.
- Basic - Soil residue build-up on nonfood-contact surface.on center island storage counter.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. In back of kitchen area, lighting was insufficient and dim.
- Basic - observed pizza boxes stored on non-absorbent, smooth and easily cleanable. Peg board surface under cash register.
- High Priority - Employee wash hands in three compartment sink, did not apply soap until instructed by inspector.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking cooked Cheese pizza 84°f. Product was not in the process of preparation or cooling at front display counter. Corrective Action: operator was asked to either use time procedure or discard of product.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cheese pizza 84°f. Product was not in the process of preparation or cooling at front display counter. Corrective Action: operator was asked to either use time procedure or discard of product.
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak stored over ready to eat lettuce in white reach in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Hydrogen peroxide container next to dry storage items on dry storage rack in kitchen.
- 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. For turkey and other deli meats in reach in cooler(make table).
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White reach in cooler in kitchen.
- Intermediate - No chlorine or quaternary ammonium chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.cooked Cheese pizza 84°f. Product was not in the process of preparation or cooling at front display counter. Corrective Action: operator was asked to either use time procedure or discard of product.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. Onions
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Cutting board(s) stained/soiled. White cutting board
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed ceiling in disrepair. Water damage
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed wall soiled with accumulated food debris.
- Critical - Working containers of food removed from original container not identified by common name. Flour/ corn starch
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- 50-05-1 Operating without a current license from the Division of Hotels and Restaurants
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11/19/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- 50-05-1 Operating without a current license from the Division of Hotels and Restaurants
- 53a-19-1 Food manager certifications expired.
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10/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
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7/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by three compartment sink
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- No copy of latest inspection report.
- Observed build-up of grease on hood filters.
- Critical - Observed expired Food Manager Certification.
- Observed gaskets with food debris build-up.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese pizza at 89 degrees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/9/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Rid a bug
- No copy of latest inspection report.
- Observed build-up of grease on Hood filters.
- Critical - Observed expired Food Manager Certification.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed hole in wall. Under hand sink Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Outer openings not protected with self-closing doors. Backdoor
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. caulking at hand sink neecs to re-caulk
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Got different stuff in sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable. On top of prep table
- Critical - Observed encrusted material on can opener.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Observed floor and wall junctures not coved. Under 3 comp sink
- Critical - Observed food stored on floor. Bag of onion Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Dough mixing bowl
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair Wire drain basket for cleaned dishes is rusty
- Observed residue build-up on nonfood-contact surface. On top of stove and on surface of stove
- Observed residue build-up on nonfood-contact surface. Wire pizza flat pans
- Observed unnecessary items on the premise. Old clothes, baby stuffs
- Critical - Outer openings not protected with self-closing doors. Back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Display pizza at 84 degree, Advised
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2/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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