- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on lift top cooler behind front counter. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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09/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Small bakers pride oven behind front counter. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on lift top cooler behind front counter. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored on floor. Bulk food containers. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Raw animal food stored over ready-to-eat food.Eggs on top shelf of walkin cooler above butter.
- Intermediate - Reach-in cooler 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. Operator using Time as a Public Health control on pizza make table until unit can be repaired.
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- 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. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Pork in hot box 108° f, hot box set at 124° f, corrective action taken.
- High Priority - Vacuum breaker missing at mop sink faucet.
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8/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Vacuum breaker missing at hose bibb. Hose connected outside at mopsink.
- Intermediate - No soap provided at handwash sink.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Walkin freezer.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Salad cooler on trayline.
- Critical - Observed soiled reach-in cooler gaskets. Large lift top pizza cooler.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2012 | Routine - Food | Call Back - Complied |
- Equipment compartment not equipped to properly drain accumulation of moisture. Ice forming on floor of walkin freezer.
- 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. Pro This violation must be corrected by : 3/05/12.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. W lkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Temperature of picadillo on steamtable 108 degrees F. Corrected On Site.
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1/4/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink at beverage station.
- 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. Establishment has sixty days from date of hire to complete approved food handler training.
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9/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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