- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Gaskets/seals on holding unit in poor repair. Right door of eseries cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In salad cooler overnight per operator: Deli meats 50-53F, sliced cheese 52F, butter 54F, feta 51F. Other items prepped and put into cooler within 6 hours: cut lettuce 51F.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink outside of dish area
- 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. Salad cooler
- Intermediate - Slicer blade soiled with old food debris.
|
10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage. **Corrected On-Site**
- Basic - Single-service articles not stored at least 6 inches above the floor. Pizza boxes **Corrected On-Site**
- Basic - Water line leak at three compartment sink handsink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In pizza cooler: shredded cheese 43-52F, cooked onions 42F, marinara sauce 44F.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm quat. **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 - 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. Pizza cooler. Operator adjusted thermostat and will recheck
|
5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Working containers of food removed from original container not identified by common name. Flour. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at room temperature with no time or temperature control for safety. Moved to cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 45-47, red sauce 44, pizza cooler in drop in portion.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Marked date frozen **Corrected On-Site**
|
12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Superior.
- Basic - Food stored on floor. Boxes of soda
- Basic - Scoop in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour scoop handle buried. **Corrected On-Site**
- 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. Salad **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49, lasagna 46, in superior cooler overnight per operator. Moved to another cooler. In cooler next to superior cooler, cooked onions at 45 in shallow plastic cambro. Advised to use deep metal pans.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Open box of beef over seafood, True. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks verifiable documentation of employee notification of reporting responsibilities regarding symptoms for exclusions and restrictions.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
|
8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, salt **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Gyro meat 46F, feta 49F, ham 46F, tzaziki 44F, approximately 4 hours per operator. Advised to move to another cooler. Operator adjusted thermostat, pizza cooler. In superior cooler, lasagna and feta 45F.
- Intermediate - Cold holding equipment incapable of 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. Pizza cooler hold TCS foods 44-49F, superior cooler 45F. Alternative refrigeration available.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Marked with date frozen
|
1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Constantine's Pizza House, 2032 S Ridgewood Ave Ste 1 & 2, South Daytona, FL »