- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowels not inverted above middle kitchen area reach in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- 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. Middle kitchen area reach in cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Powdered sugar. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Spices at middle kitchen make table.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato sauce sitting out at 67°. Corrective action: moved to walk in freezer and chilled to 43° and less. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over sodas.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food near food containers. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.flour
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Catering pans
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tcs foods moved to walk in cooler
- High Priority - Container of medicine improperly stored.asprin next to food in prep area
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Prepping mushrooms **Corrected On-Site**
- 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.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.polish above utensils
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. On top of dishwasher
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Silver extinguisher on floor next to office
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Employee beverage container in a reachin cooler. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- Intermediate - Handwash sink not accessible for employee use at all times.
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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