- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee hat on shelf in kitchen with single service items.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them
- 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. Dish machine at 0 ppm at time of inspection. Discussed setting up three compartment sink with manager
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop laying in sausage container at make table **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara Sauce 131°- 141° in hot holding unit. Corrective action-manager stirred product to disperse heat
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On outside door/gasket area on reach in cooler next to fryer
- Basic - Employee eating in a food preparation or other restricted area. Employee food on make table **Corrected On-Site**
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris. Dusty in kitchen area
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop handles laying in cheese at make table **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 44°, sausage pieces 44° at make table. Corrective acton-Employee kept lid closed to bring temperature down. Keep closed when no orders needed
- 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. Establishment utilizes corporate training program but unable to log into site to provide proof for employee working at time of inspection
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of food on floor in freezer
- Basic - Outer openings not protected with self-closing doors. Back door hinge is broken and hanging off
- Basic - Working containers of food removed from original container not identified by common name. Containers of oil not labeled **Corrected On-Site**
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. At 3 compartment sink. Corrected On Site.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling tile missing.
- Critical - Observed handsink not accessible drink in sink. COS.
- Critical - Observed no backflow preventor after splitter at mopsink and outside.
- Critical - Observed no proof of required employee training. (Licensing inspection).
- Critical - Observed no trash can at sink where handsink is used.
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6/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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