Cazonis Pizza, 6290 N Atlantic Ave #5 & 6, Cape Canaveral, FL - Restaurant inspection findings and violations

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Business Info

Name: CAZONIS PIZZA
Type: Permanent Food Service
Address: 6290 N Atlantic Ave #5 & 6, Cape Canaveral, FL 32920
License #: 1502635
Total inspections: 17
Last inspection: 11/07/2014
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Inspection findings

Inspection Date

Type

Disposition
  • 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. Sugar scoop **Corrected On-Site**
  • 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. **Corrected On-Site** **Repeat Violation**
  • 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. Meatballs Reheated to 165 in oven ....meat sauce started at 91f **Corrected On-Site** **Repeat Violation**
 11/07/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 07/25/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee with no hair restraint while engaging in food preparation. Cook
  • 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. Corrected on site
  • 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
 5/1/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 1/14/2014Routine - FoodInspection Completed - No Further Action
  • 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. Form given but not completed
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 47f. Corrective action taken. Lettuce overfilled
  • 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. Lunch meats and pasta
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 bin sink
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizzas
  • Intermediate - Spray bottle containing toxic substance not labeled.Cleaner in disharea
 9/19/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 6/11/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 1/15/2013Routine - FoodInspection Completed - No Further Action
  • 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.ed
 7/24/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 1/23/2012Routine - FoodCall Back - Complied
  • Carbon dioxide/helium tanks not adequately secured.storage
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large pizza box
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep not holding food 41f or below
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.48 cheese CH ,sausage 48f,pepperoni 47,
 1/19/2012Routine - FoodWarning Issued
  • No Violations Were Observed
 10/28/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 11/15/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 7/23/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham sliced
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
 1/5/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 50f in prep box. Bottom of unit working -large prep Corrected On Site.
 7/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/30/2008Routine - FoodInspection Completed - No Further Action
No report available. 7/14/2008Routine - FoodInspection Completed - No Further Action

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