- Basic - Case/container/bag of food (dough) stored on floor in walk-in freezer.
- Basic - Food (bread crumbs) stored on floor in dry storage area.
- Basic - Food (flour) not stored at least 6 inches off of the floor.
- Basic - Wet wiping cloth at cook line not stored in sanitizing solution between uses.
- High Priority - Batter mix cold held at greater than 41 degrees Fahrenheit (51f). Operator instructed to place more ice around item.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (48f). Operator instructed to place item into cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (cheese - 44f). Operator instructed to ice item.
- Intermediate - Records/documents for required employee training do not contain all of the required information (Chris Parks). **Corrected On-Site**
- Intermediate - Walk-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. Unit observed at 44f.
- Portable fire extinguisher in rear of kitchen with gauge in red zone. For reporting purposes only.
- Portable fire extinguishers (2) not mounted. For reporting purposes only.
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touching ready-to-eat food with their bare hands - food (onion) 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. **Corrected On-Site**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (grits) stored on floor in rear of kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (53f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (batter mix - 51f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Plumbing fixture at hand sink at back line in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (chicken - 132f) **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee hand sink at back line.
- Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (bread) stored on floor in kitchen.
- Basic - Food (rice) stored in dry storage area not covered.
- High Priority - Raw animal food (beef) stored over ready-to-eat food (carrots) in walk in cooler.
- Intermediate - Spray bottle in employee restroom containing toxic substance (sanitizer) not labeled.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink at dish station lacking proper hand drying provisions.
- Critical - No handwashing sign provided at handsink at backline.
- Critical - No handwashing sign provided at handsink at dish station.
- Critical - No handwashing sign provided at handsink at frontline.
- Observed utensils (knives) stored in crevices between equipment at cookline.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knives stored between equipment.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
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4/19/2012 | 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.
- Critical - Observed hand wash sink at cookline used for purpose (storage) other than washing hands.
- Critical - Observed potentially hazardous food (batter mix) cold held at greater than 41 degrees Fahrenheit (47F). Corrected On Site.
- Critical - Observed potentially hazardous food (butter) at frontline cold held at greater than 41 degrees Fahrenheit (74F). Corrected On Site.
- Critical - Portable ABC fire extinguisher in rear of kitchen not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Portable ABC fire extinguisher in rear of kitchen not fully charged. For reporting purposes only.
- Critical - Potentially hazardous food (soup) not held at 135 degrees Fahrenheit or above (120F). Corrected On Site.
- Wet wiping cloths at cookline not stored in sanitizing solution between uses. Corrected On Site.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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5/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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