- Basic - Bathroom door not self-closing. Men's
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor. Shortening **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Barewood counter supports
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Paint peeling in clean equipment rack
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. Behind chest freezer
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese put in freezer reached 41°f, ricotta cheese voluntarily thrown away **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage put in freezer reached 43°f **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham put in freezer reached 43°f, salami voluntarily thrown away **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce put in walk in cooler replaced with new sauce
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Replaced all food with new products and put other product in freezer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
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