- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F, Ham 47 F, tomato sauce 70 F
- 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. Pizza was just made
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. pizza 109 F, pizza 91 F operator put on oven
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. 117°f
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5/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
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