- Basic - Equipment in poor repair.......gap between walk in cooler door and floor.
- 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 prepared garlic rolls with bare handas. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......chicken wings 54° in flip top reach in cooler cross from fryer in kitchen , too much stocked chicken wings ,being held less than 4 hours, moved to another acceptable cooler . Chicken wings 49°, cheese, ham, turkey , sauce , ground meat 45° in walk in cooler . As per operator door was open too long for food prep. Advised to operator closed door all the time. Chicken wings moved to freezer. Ambient temperature 40° and getting down. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.....raw breaded chicken above cut lettuce ,kitchen . **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils......blue liquid spray bottle with scoop in dishwashing area. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled......pink and blue spray bottle by the 3 compartment sink racks.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation soil residue on handwash sink. ...by water heater.
- High Priority - Live, small flying insects in food preparation area and 3 compartment sink.
- 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 ........pizza in front counter. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw calamari with lasagna ,frayed onion. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken wing , mozzarella cheese in walk in cooler.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. .....by water heater. **Warning**
- Basic - Bowl or other container with no handle used to dispense food......cheese. **Corrected On-Site** **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface......by the walk in cooler door and by water heater. **Warning**
- Basic - Equipment in poor repair......pizza prep.cooler and reach in cooler cross from fryer incapable maintaining potentially hazardous food at 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Basic - Floor tiles missing........by the water heater. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair.....pizza prep.cooler. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........ham , sausage, sauce , cheese , mushroom , salami 48° to 50° in pizza prep. Cooler. Ice down on food. Chicken wings, cheese, cut lettuce , sliced tomato 45° in flip top reach in cooler cross from fryer. As per operator door was open, advised closed door all the time . Chicken, cheese, salami, ham, turkey, sauce 45° to 47° in walk in cooler...as per operator keep opening for lunch rush. Advised operator closed door all the time. **Corrected On-Site** **Warning**
- 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. As per operator pizza being held less than 4 hours. **Corrected On-Site** **Warning**
- High Priority - Small flying insects in dish washing area. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......by water heater. **Warning**
- Intermediate - No soap provided at handwash sink.....by water heater. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. 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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7/22/2013 | Routine - Food | Warning Issued |
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. ... Inside Bottom HOBART Mixer Bowl is oxidized, rusted, soiled and not cleanable for Food Contact.
- 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**
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. --- Francisco Ciello and Luzim Kuka have Serv Safe foodhandler training. Any additionalfood handlers will be trained wit an approved course.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated grease.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES. COLD TABLE/ REACH IN COOLER BEHING PIZZA OVEN
- Critical - COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES. PIZZA COLD MAKE-UP TABLE/REACHIN COOLER
- Critical - COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES. WALK IN COOLER
- NO COPY OF LATEST INSPECTION REPORT.
- Critical - NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.
- Critical - OBSERVED EQUIPMENT AND UTENSILS NOT WASHED, RINSED, AND SANITIZED IN THE CORRECT ORDER IN THREE- COMPARTMENT SINK.... MANUAL WAREWASHING TAKING PLACE IN 3 COMPARTMENT SINK WITHOUT SANITIZER STEP
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. COLD TABLE/REACHIN COOLER, BEHIND PIZZA OVEN
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. PIZZA COLD MAKE-UP TABLE/REACHIN COOLER.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. WALKIN COOLER.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD HELD USING TIME AS A PUBLIC HEALTH CONTROL WITH NO TIME MARKING. FOOD MAY NOT BE SERVED. BAKED WHOLE PIZZAS BEING HELD (FOR REHEATING AND SALE BY THE SLICE) USING TIME IN LIEU OF TEMPERTURE WITHOUT A TIME VERIFICATION SYSTEM.
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1/25/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. --- front handwash sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- bare hand contact with pizza toppings and RTE pizzas
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- individual entering facility from outside handling food and equipment without washing hands.
- Critical - Observed employee/individual eating in a food preparation or other restricted area.
- Observed equipment in poor repair. --- electric slicer has broken blade, is wide-open and dangerous.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. --- dry goods containers have single service cups/bowls without handles in foods.
- Observed personal care item stored with food contact surfaces/food. --- backpack on single service boxes.
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7/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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