- 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, salad cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
|
07/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. 1 in mop sink, 2 on floor under dish area prep table. 1 on floor next to back door.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area. Walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler, salad cooler
- Basic - Working containers of food removed from original container not identified by common name. Flour
- 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. 66F out on cookline, returned to cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 49F, cooked spinach 44F, ricotta 45F underneath in pizza cooler. In salad cooler, cut ham 47F, feta 45F, shredded cheese 46F, cut tomatoes 48F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Red sauce at 97F, meatballs at 125F. Steam table turned off. Advised to reheat to 165F to hot hold at 135F or above. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold dirty tongs. **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, salad cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
|
07/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
2/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. 1 on floor in front of pizza oven **Corrected On-Site**
|
2/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling slowly dripping water into pot on prep table, dish area.
- Basic - Dead roaches on premises. 1 on floor in front of pizza oven **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In double stainless cooler next to pizza oven, chicken cheese, pasta 48-49. All items moved to walk in cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Ricotta 44 in pizza cooler. Operator adjusted cooler. Other temperatures 3-40.
- 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. At 67 with no time or temperature control for safety. Moved to reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over muscles Ad beef.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on prep table, dish area, 2 on floor. 2 on floor next to bread mixer. Droppings are hard and appear to be old. No evidence of any current rodent activity.
- Intermediate - Food manager certification expired. For employee not present, expired 2013.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
2/24/2014 | Routine - Food | Warning Issued |
- 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. True cooler for saut
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Water spray bottle
- 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. 76. Moved to cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. True cooler for saut : eggplant 45, shrimp 47, veal 45 beef 48, raw chicken 43, butter 43.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 107-130, soup 110. Advised to reheat to 165.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- 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 - Slicer blade soiled with old food debris. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door
|
10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
6/10/2013 | Routine - Food | Call Back - Complied |
- Basic - High Priority - Dead roaches on premises. Approximately 10-15 on floor throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In pizza cooler nested in drop in, ham at 46. Moved underneath. Underneath, shredded cheese 46.
- High Priority - Roach activity present as evidenced by live roaches found. 1 on prep table leg under steam table, 1 on wall next to register. Not COS. 2 on floor next to back door, 1 on cookline floor. 1 on prep table shelf next to slicer **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
6/7/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan cover, walk in cooler
- 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. Walk in cooler, saut cooler, salad cooler
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In saut cooler, ham at 53, cheese at 50, meat at 50. Items in cooler for 15 minutes per operator. Move to another cooler. In salad cooler overnight per operator, eggs at 51, butter at 46, ricotta at 46. Operator voluntarily discarded eggs.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Butter near fan at 42. Shredded cheese at 44. Several deli meats and cheeses at 46. Sausage at 46.
- Basic - High Priority - Dead roaches on premises. Approximately 10-15 on floor throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In pizza cooler nested in drop in, ham at 46. Moved underneath. Underneath, shredded cheese 46.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over deli meat
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over vegetables
- High Priority - Roach activity present as evidenced by live roaches found. 1 on prep table leg under steam table, 1 on wall next to register. Not COS. 2 on floor next to back door, 1 on cookline floor. 1 on prep table shelf next to slicer **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish area
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish area
|
6/6/2013 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Observed pot washed and rinsed in three compartment sink without sanitizing. **Corrected On-Site**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat
- Critical - No conspicuously located thermometer in holding unit. Salad cooler. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees. Dish area
- Observed leaking pipe at plumbing fixture. Handsink in dish area
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over onions, walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over calamari. **Corrected On-Site**
- Observed unnecessary items on the premise. Wd40 over flour, vitamins stored with food. **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without having written procedures.
|
12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of black material in the interior of ice machine.
|
8/22/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bottom part of pizza cooler holding PHFs at 45 - 48F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. greater than 10, less than 50 ppm.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. dish area
- Observed build-up of soil inside container storing ice scoop. Corrected On Site.
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed buildup of black material on soda dispensing nozzles.
- Critical - Observed dead roaches on premises. 6 in unused reach in cooler, 1 on floor behind cooler, 1 on shelf with oil. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. feta, reach in and walk in cooler. sugar
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ricotta and shredded cheese at 48F, anchovies and ham at 45F,, ffor 1.75 hrs per operator. Temps in drop in 38-42F. Moved to another cooler
- Critical - Observed roach activity as evidenced by live roaches found. 1 on floor in front of pizza cooler. 1 in front of walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs holding at 125-1422F in steam table. Advised to cover or add more sauce; reheat to 165F
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. feta, ham
- Critical - Working containers of food removed from original container not identified by common name. Sugar
|
8/21/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-20-1 Observed buildup of black material in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
|
5/9/2012 | Routine - Food | Call Back - Complied |
- Clean ice scoop stored on top of soiled ice machine
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. True double cooler holding PHFs at 45-48F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below. Alternative refrigeration available
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. triple true
- Critical - No proof of any completed employee training provided.
- Critical - Observed buildup of black material in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. small white portable
- Critical - Observed employee put gloves on and make pizza after handling money without handwashing Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair. double true
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta at and chicken at 48F, cheese at 45F in true double cooler Advised to move to another cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatballs holding at 127F. Advised to reheat to 165F and hold at 135F or above
|
3/5/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Displayed food not properly protected from contamination. lemons, dining room
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat, chlorine
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Pizza toppings. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method/pasta covered.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair. pizza reach in cooler
- Critical - Observed raw plastice wrapped chicken over open bag of raw mussel
- Critical - Potentially hazardous food held under time as a public health control without application available.
- Critical - Working containers of food removed from original container not identified by common name. sugar, flour
|
9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Salad cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. Back area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn tin foil used as shelf cover.
|
4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza.
- Critical. No conspicuously located thermometer in holding unit.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees by 3 compartment sink.
- Floors not maintained smooth and durable at cook line.
- Critical. Observed unlabeled spray bottle.
- Critical. No proof of required employee training provided. Corrected On Site.
|
1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Ceiling tiles missing.
|
10/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fils Italian Pizzeria, 4011 C South Nova Road, Port Orange, FL »