- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Live flies in kitchen.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees at back line.
- Basic - Wet wiping cloths at frontline not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (48f). Operator instructed to move item to another cooler.
- High Priority - Employee touching ready-to-eat food (pizza) 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. **Corrected On-Site**
- Intermediate - Handwash sink at front line used for purpose (storage) other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink at frontline.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food (pizza).
- Intermediate - Proof of required state approved employee training not available for some employees (Ginger Baird). To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. Unit observed at 48f.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Women's restroom.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 16 seats, inspector counted 26 including outdoor seating.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers by front counter. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 48 °F, less than 4 hours. Employee had item out at room temperature and placed item in reach in cooler.
- High Priority - Toxic substance/chemical stored by or with single-service items. Bleach over cups in dry storage area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta salad made on Saturday (per operator). **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tiles missing at cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (ham - 53f). **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink at frontline.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at backline. **Corrected On-Site**
- 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. **Warning**
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5/29/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/5/2013 | Routine - Food | Call Back - Complied |
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
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2/11/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Hot water not provided/shut off at employee hand wash sink at frontline.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed unlabeled spray bottle at backline.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- CARBON DIOXIDE TANK IN REAR OF KITCHEN NOT ADEQUATELY SECURED
- Critical - HOT WATER SHUT OFF AT FRONTLINE HANDSINK
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed food (sausage) stored on floor in walk in freezer.
- Critical - Observed uncovered food (flour) in holding unit/dry storage area.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing sink in men's restroom.
- Critical - Hot water not provided/shut off at employee hand wash sink at frontline.
- Critical - No handwashing sign provided at handsink in men's restroom.
- 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 food (bagels) stored on floor in walk in freezer. Corrected On Site.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at handsink at front counter.
- 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 buildup of soil in the interior of ice machine.
- Critical - Observed food (bagels) stored on floor in walk in freezer. Corrected On Site.
- Critical - Observed food (flour) stored on floor in walk in cooler. Corrected On Site.
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (spinach) in cookline cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle in rear of kitchen.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
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