- No Violations Were Observed
|
09/30/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On glass reach in cooler, chicken 47F on bottom shelf, beans and pork at 45F on next shelf up. Towards top, ham 41F, chicken 43F items out of cooler and returned per operator.. In cooler in dining room, portioned sauerkraut at 49F. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.1 on single service lid, bottom shelf of register area, **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on floor next to reach in cooler and air handler. Approximately 8 on floor behind ice machine/glass cooler and under mop sink. 3 on bottom shelf at cash register. Droppings appear to be old. **Warning**
- Intermediate - Refrigerator 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. Cooler in dining room. **Warning**
|
09/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dead roaches on premises. Approximately 10 on bottom shelf of register area. **Warning**
- Basic - Employee with inadequate hair restraint while engaging in food preparation. Long hair half up, half down. Hair observed on three compartment sink **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over oven **Warning**
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food after handling money at the register. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On glass reach in cooler, chicken 47F on bottom shelf, beans and pork at 45F on next shelf up. Towards top, ham 41F, chicken 43F items out of cooler and returned per operator.. In cooler in dining room, portioned sauerkraut at 49F. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.1 on single service lid, bottom shelf of register area, **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on floor next to reach in cooler and air handler. Approximately 8 on floor behind ice machine/glass cooler and under mop sink. 3 on bottom shelf at cash register. Droppings appear to be old. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. restroom **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on cooked meats, sauerkraut, hotdogs. **Warning**
- Intermediate - Refrigerator 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. Cooler in dining room. **Warning**
|
09/26/2014 | Routine - Food | Warning Issued |
- Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware in dining room
- Basic - Water leaking from faucet/faucet handle. Water sprays out in all directions at handsink in dish area when run.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed.
|
5/7/2014 | Complaint Full | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware in dining room
- Basic - Water leaking from faucet/faucet handle. Water sprays out in all directions at handsink in dish area when run.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed.
- High Priority - Evidence of rodent chew marks on pasta boxes on bottom prep table shelf. Operator discarded during inspection.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over baked beans.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 3 on floor under white cooler, 1 next to cooler, 1 under mop sink, 1 on bottom prep table shelf. All droppings are hard and appear to be old. No evidence of any current activity.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both in kitchen.
|
5/6/2014 | Complaint Full | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Handsink faucet sprays when running
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice and as jus at 95F on top of pizza oven. Advised to heat to 165F or refrigerate.
|
3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No plan for file submitted for smoker. A photo or drawing of smoker and location must be submitted to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011.
|
1/15/2014 | Routine - Food | Call Back - Complied |
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butted 115 with no time or temperature control for one hour per operator. Moved to cooler .
- Intermediate - No plan for file submitted for smoker. A photo or drawing of smoker and location must be submitted to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
12/30/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean equipment stored on floor. Pizza peel
- Basic - No copy of latest inspection report available.
- High Priority - License is expired and is more than 60 after expiration date. License with the Division of Hotels and Restaurants expired 4/1/13 and was not renewed. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butted 115 with no time or temperature control for one hour per operator. Moved to cooler .
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef on cooked beef.
- Intermediate - No plan for file submitted for smoker. A photo or drawing of smoker and location must be submitted to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Front handsink
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
|
10/23/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
7/3/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. 3 compartment sink area
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - License expired within 30 days after expiration date. License expired 4/1/13
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Must submit photo or drawing of smoker and location and description of use with license number and DBA to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011 within 60 days. Note plan for file only. Smoker must be continuously monitored and be used for bulk cooking only.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both
- Intermediate - Slicer blade guard soiled with old food debris.
|
4/29/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/6/2013 | Routine - Food | Call Back - Complied |
- No plan review submitted and renovations in progress. Ice machine added in warewash area and handsink next to three compartment sink removed. Plans must be submitted, approved and returned to inspector within 60 days of inspection. Additionally, all plan review specifications must be met and fully complied with within 60 days. **Warning**
|
2/20/2013 | Routine - Food | Call Back - Extension given, pending |
- No plan review submitted and renovations in progress. Ice machine added in warewash area and handsink next to three compartment sink removed. Plans must be submitted, approved and returned to inspector within 60 days of inspection. Additionally, all plan review specifications must be met and fully complied with within 60 days. **Warning**
|
12/20/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass cooler next to oven holding PHFs at 51-54F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. Restroom **Warning**
- No plan review submitted and renovations in progress. Ice machine added in warewash area and handsink next to three compartment sink removed. Plans must be submitted, approved and returned to inspector within 60 days of inspection. Additionally, all plan review specifications must be met and fully complied with within 60 days. **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Putting toppings on sandwich after removing from oven. **Corrected On-Site** **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs, beef, chicken, sausage, cheese 51-54F in glass reach in cooler next to oven. Per operator, cooler was reading 30 something degrees F 2-3 hours prior and all items were removed from cooler at some point in the previous 3 hours to make an order. Advised to move to another cooler. **Warning**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza **Warning**
|
12/19/2012 | Routine - Food | Warning Issued |
- Critical - Food in drop in cooler in dining room used for storage left open and unpreotected. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. glass cooler in dining area
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over cheese, glass cooler.
- Observed water dripping onto food, glass cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 110F, warmer turned off. Advised to reheat to 165F to hold at 135F or above.
|
8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date. license expired 4/1/12
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
4/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza cooler holding PHFs at 49F-50F. unit may not be used for PHFs until capable of maintaining 41F or below
- Critical - Hand wash sink lacking proper hand drying provisions. both
- Critical - License expired within 30 days after expiration date. license expired 4/1/12
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. pizza cooler
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed container of vitamins improperly stored. herbalife above food in cooler
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink
- Critical - Observed food with mold-like growth. bread. operator discarded
- Critical - Observed handwash sink used for purposes other than handwashing. used to store towels/gloves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 50F, pepperoni at 49F in pizza cooler. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage and ribs at 54F, steak at 52F overnight in glass cooler per operator. meat stored under bread, air flow completely blocked. see stop sale.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over bread, ric. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. 1 on kitchen floor Corrected On Site.
- Critical - Observed toxic item stored by utensils. chemical spray bottle facing pizza pans Corrected On Site.
- Critical - Outer openings not protected and vermin present. Back door to kitchen propped open with no screen.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - home insect spray in kitchen Corrected On Site.
|
4/6/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Beverage cooler holding PHFs at 59-61F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below. Alternate refrigeration available
- Critical - No proof of required employee training provided.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Coolers stored in bathroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato salad at 59-61F in beverage cooler. See stop sale
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. burgers, steak, deli meat
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
2/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Beans and soup on steam table at 120F ? Advised to reheat to 165 to hold at 135F or abuse.
- Layout changed w/o going through plan review: icemachine, steamtable added, oven removed: exterior smoker.
- Critical - No CFM for establishment.
- Critical - No covered waste receptacle, restroom
- Critical - No employee training program for establishment.
- Critical - No handwash sign, handsink
- Critical - No labeling, roasts, pasta, cheese.
- Critical - No test strips, Quat.
- Critical - Observed establishment operating without a license with the division of Hotels and Restaurants.
|
11/10/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Slims Giant Subs/Pizza, 5279 S Nova Rd, Port Orange, FL »