- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. milk in walkin cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name. clear container with red lid
- Critical. No conspicuously located thermometer in holding unit. 3 door reachin cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza station Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatula and knives on prep table
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. 3 door reachin cooler
- Critical. Observed soiled reach-in cooler gaskets. 3 door reachin cooler
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door reachin cooler
- Plumbing system in disrepair. cold water knob missing at front kitchen handwash sink
- Critical. Hand wash sink lacking proper hand drying provisions. front kitchen
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. under 3 door reachin cooler
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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1/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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