Tonys Famous Ny Pizza Iii, 500 Hwy A1a, Satellite Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bathroom facility not clean. There is fecal matter on the wall
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. The scoop for the salt is a 2oz foam cup . The scoop is in the salt
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom is missing ag handwash sign
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Pizza made t 11pm
- Intermediate - Cold water not provided/shut off at employee handwash sink.handsink
- Intermediate - Handwash sink not accessible for employee use at all times. The handsink on the line is blocked by table
- Intermediate - No paper towels or mechanical hand drying device provided at hand sink in the dish area
- Intermediate - No soap provided at handwash sink. Dish area
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Frying without a hood
|
12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface.The ligh tshield in dish area has a slight mold growth on it
- 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 and the time removed from temperature control cannot be determined. See stop sale. 79f pizza on the counter
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink used for purposes other than handwashing.there is a cup and a jacket in the sink in dish area
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Nonfood-grade basting brush used in food.The basting brushis in the oil and garluc
- 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. Gino
|
7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
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