- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Purse
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle in reach in cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.pizza 130°F,
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Mixer room prep counter, on pizza oven, and front prep counter. No lid or straw on any.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in dry storage area not covered. Flour in mixer room.
- 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. Cinnamon sugar. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 46° on front line.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Front prep counter. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. Walk in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. Lettuce cutter.
- 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. Milk.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter/pizza line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza sauce/ pizza make table
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Men's restroom.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Dough proofing room.
- Basic - Old food stuck to clean dishware/utensils. Observed old food on spoons in clean utensil container.
- Basic - Old labels stuck to food containers after cleaning. On clean dish rack in back hallway.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Packaged macaroni In prep sink.
- Basic - Soil residue build-up on nonfood-contact surface. Child high chairs.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris and rust in dishwashing area above three compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink area.
- Basic - Working containers of food removed from original container not identified by common name. Throughout walk in cooler
- 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. Observed employee cutting lemons for guests without wearing gloves. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. In dough prep room.
- Intermediate - Food preparation sink has soil/old food residue. Dough prep room, dishwash hand sink, front count hand sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of food in handwash sink in kitchen and prep room.
- Intermediate - Metal stem-type thermometer not readily accessible for use. Pizza line. The only employee working the station had no thermometer nor any idea of where it was.
- 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. Chicken in walk in cooler
- Marked exit/path to marked exit blocked. For reporting purposes only. Back doors blocked by rubbish cans.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed care item stored on food preparation table. personal cell phone plugged in and charging on top of sanitized equipment. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizzas
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lemons not covered in drink area.
- Critical - Milk in walk in cooler not date marked.
- Old labels on clean food containers.
- Plastic food containers not properly air dried. They are located across from two compartment sink.
- Wet mop not hung up to dry.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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11/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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