Nypd Degrades its Sanitary Rating
1879 S Patrick Dr
Indian Harbour Beach, FL 32937
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Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.The kitchen has acoustical tiles
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.There are more than 10 seats on site
Basic - Food stored in a prohibited area.The bread is in non food grade bags
Basic - Food stored on floor.There are bags of flour on the floor
Basic - Hole in wall.Above small cooker
Basic - Outer openings not protected with self-closing doors.
Basic - Soil residue build-up on nonfood-contact surface.the cabinets by the stove are greasy
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pizza 76f
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. The is no time marking on the pizza
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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Intermediate - Hot water not provided/shut off at employee handwash sink.
Intermediate - Manager lacking proof of food manager certification.Tommy
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
Intermediate - No soap provided at handwash sink.
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 - 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. Zac
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sausage, lettuce, and sliced tomatos
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
High Priority - Displayed food not properly protected from contamination.stored in non food grade container
Basic - Outer openings not protected with self-closing doors.
Critical - Outer openings not protected with self-closing doors.rear
Observed hole in wall.by pizza box
Observed residue build-up on nonfood-contact surface.trash can
Critical - Outer openings not protected with self-closing doors.rear door
Observed grease accumulated on kitchen floor.
Observed hole in wall.by prep box
No Violations Were Observed
Observed wall soiled with accumulated food debris.Cabinet door by stove
Observed attached equipment soiled with accumulated grease.wire racks
Ceiling not smooth and easily cleanable.replace when remodeling
Critical - Exit signs not properly illuminated. For reporting purposes only.rear door
Critical - License expired within 30 days after expiration date.
Observed build-up of food debris, dust or dirt on nonfood-contact surface.a/c room
Observed food debris accumulated on kitchen floor.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.stove