- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counters and shelves in kitchen : by mixer, can rack, Under prep table, exterior of kitchen cooler.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. oil container on floor in kitchen **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer. Kitchen unit
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Maketable unit
- Basic - single-service articles stored on floor in kitchen. Warped plates **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Kitchen employees **Corrected On-Site**
- 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. Employee prepping salad at kitchen maketable with barehand contact **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Chemical spray bottle next to Single service plates : under frontline counter **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer reads 28°f in kitchen reach in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanu bucket in kitchen hand wash sink **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Chemical cleaner spray bottle unlabeled : frontline
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in spice container
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in kitchen on top of cooler not inverted
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Smoothie next to restaurant foods in frontline cooler
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Kitchen unit
- Basic - Food stored in a location that is exposed to splash/dust. Oil containers next to brush in kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Self-closing device on bathroom door disconnected/broken. Men's door doesn't fully close.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.lasagna in cooler made Saturday
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On can rack shelves
- Basic - Employee personal items stored in or above a food preparation area. On top of chest freezer **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Broom stored above oil containers **Corrected On-Site**
- Basic - Food stored on floor. Bag of flour, oil containers
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous **Corrected On-Site**
- Basic - single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in reach in cooler at 54°f ( overnight temperature ) stop sale issued
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Numerous utensils **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Unaware of correct sanitizing methods . **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. For soup at 54°f ( overnight temperatures ) stop sale issued
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked plastic container
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. Cut cantelope in cooler
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bowls on rack next to handwash sink
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee items stored in or above a food preparation area. Delivery bags on drinks concentrate **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy in Reach in cooler at 45°f, cut tomatoes at 45°f. Corrective action : voluntarily discarded
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli ham **Corrected On-Site**
- 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. Kitchen cooler
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour container **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Encrusted pizza paddle handle **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza paddles
- Basic - Employee belongings stored with restaurant foods **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of equipment
- Intermediate - Handwash sink used for purposes other than handwashing. Items in frontline handwash sink . **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Frontline pizzas
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4/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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