- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Lids in dry storage
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Banana on prep area **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chest freezer
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. To make pizza
- 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. Pizza adjusted in box
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatball: 94° and 106°, reheat to 185°, adjust unit
- High Priority - Toxic substance/chemical stored by or with food. Bottle hand soap on ice machine **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Not all items on plan; cut melon, cut greens
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut fruit, melon
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright refrigerator.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Discarded. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Meatballs. Discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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. Gave form to owner.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. On rack next to 3 comp. sink. Priority: Basic
- Basic - Observed: Build-up of food debris/soil residue on equipment door handles. Throughout. Priority: Basic
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured.
- High Priority - Observed: Dented/rusted cans present. See stop sale. Marinara sauce. Priority: High Priority
- Basic - Observed: Duct tape used to repair nonfood-contact surface. Freezer in back corner. Priority: Basic
- Basic - Observed: Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Apron under hot bar over single serve, shirt over single served in back left storage. Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N Monroe St., Tallahassee, FL 32399-0783. Per owner - change of ownership 2-8-13. Priority: High Priority
- Basic - Observed: Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator and freezer. Back left storage. Priority: Basic
- Basic - Observed: Interior of microwave soiled with encrusted food debris. Priority: Basic
- Basic - Observed: Lime scale build-up inside ice machine. Priority: Basic
- Intermediate - Observed: Manager lacking proof of food manager certification. Priority: Intermediate
- Intermediate - Observed: No certified food manager for establishment. 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 provided: Florida Restaurant and Lodgine Association (SafeStaff) 866-372-7233. Priority: Intermediate
- Basic - Observed: Nonfood-contact equipment in poor repair. Freezer lid in back left corner. Interior of lid. Priority: Basic
- Basic - Observed: Old labels stuck to food containers after cleaning. Food pans over 3 comp. sink. Priority: Basic
- Basic - Observed: Soil residue build-up in nonfood-contact surface. Drapes back left corner heavily soiled. Priority: Basic
- Intermediate - Observed: spray bottle containing toxic substance not labeled. Bleach spray bottle water by single serve. Priority: Intermediate
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2/11/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Champs Pizza, 2172 Se Baya Dr Ste 109, Lake City, FL »