Times Square Pizza Improves its Sanitary Rating
2304 E Oakland Park Blvd
Fort Lauderdale, FL 33306
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2304 E Oakland Park Blvd
Fort Lauderdale, FL 33306
Basic - No handwashing sign provided at a hand sink used by food employees next to triple sink in dish area.
Basic - container/bag of onions and pizza sauce stored on floor in walk-in cooler.
Intermediate - Handwash sink used for purposes other than handwashing. Pizza cook washed utensils in sink. Reviewed hand wash sinks with Prep cook. **Corrective Action Taken**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator stated new wall was installed and dispenser removed.
Intermediate - No soap provided at handwash sink dish area next to triple sink. Operator stated wall was replaced and dispenser removed. Will install a new one
Intermediate - Spray bottle containing toxic substance not labeled in dish and pizza prep area. Operator wrote name on bottles **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food. No handle howl inside salt for singer, removed. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep area shelves
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Single-service articles improperly stored. Aluminum pans not stored 6 inched above floor in storage area, moved to an upper shelf.
Basic - Stored food not covered in walk-in cooler. Breaded chicken. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil, container with salt, marked. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce at the pizza station, moved inside a cooler. **Corrective Action Taken** **Repeat Violation**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 100ppm, diluted to 100ppm **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. Lasagna, breaded chicken.
Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottle with soap, marked. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep room shelves
Basic - Stored food not covered in walk-in cooler. Sausage, breaded chicken. Covered. **Corrected On-Site**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled cloths in pizza station prep table. Removed and Set up sanitizer buckets. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce at 60°f in the prep area, moved inside a cooler. **Corrective Action Taken**
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, according to owner just made. Marked upon request. **Corrective Action Taken**
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Sanitizer, marked upon request. **Corrected On-Site**
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. Breaded chicken, sausage, tuna salad in the walk in cooler. Dated upon request. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep area shelves.
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Spray bottle containing a food product not labeled. Vegetable oil. **Corrected On-Site**
Basic - Walk-in cooler shelves soiled with encrusted food debris.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Pizza station. **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. Tuna salad, breaded chicken on the walk in cooler, lasagna in the reach in cooler. **Repeat Violation**
Basic - Build-up of grease on nonfood-contact surface. Mixer area shelves
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Floor tiles cracked, broken or in disrepair. Pizza oven area
Basic - Interior of microwave soiled with encrusted food debris.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black refrigerator in warewashing area
Basic - Shelf under preparation table soiled with food debris. Mixer area
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans. **Corrected On-Site**
Basic - Spray bottle containing a food product not labeled. Oil. **Corrected On-Site**
Basic - Wall in disrepair. Women's restroom, mixer area, warewashing area. **Repeat Violation**
Basic - Wall soiled with accumulated grease. Mixer area
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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. Sliced pizza, according to mgr just baked, Corrective action taken time marked.
Intermediate - Encrusted material on can opener blade.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. emailed form to operator.
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
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. Tony.
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
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser, warewashing area **Repeat Violation**
Basic - Clean utensils stored between equipment and wall. Behind water heater. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Floors not constructed to be easily cleanable. Mixer area.
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door **Repeat Violation**
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. 3 compartment sink area.
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 79° ladies bathroom, men's 96°. **Corrected On-Site**
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. Rafael, pizza man.
Intermediate - Spray bottle containing toxic substance not labeled. Table cleaner. **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Exterior door has a gap at the threshold that opens to the outside, back door.
Basic - No Heimlich maneuver/choking sign posted.google online.
High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. 170° **Corrected On-Site**
Intermediate - Soil residue in food storage containers. Spices and shelves.
Intermediate - Spray bottle containing toxic substance not labeled, bleach, **Corrected On-Site**
Basic - Build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. Shelves in dough prep room. **Corrected On-Site** **Repeat Violation**
Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers stacked on shelf in dish was area.. **Corrected On-Site** **Repeat Violation**
Basic - Water leaking from faucet. 3 compartment dish wash sink.
Basic - Floor tiles cracked, broken, missing, uneven, not durable and easy cleanable and/ or in disrepair. In dough prep room.
Basic - Wall soiled with accumulated food debris/debris. Dish wash area.
Intermediate - Spray bottle containing toxic substance not labeled. Red liquid cleaner in spray bottle in dish wash area. **Corrected On-Site**
Critical - Observed encrusted material on can opener. **Corrected On-Site**
Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. Shelves. Several.
Equipment and utensils not properly air-dried.
Floors not maintained smooth and durable and therefor not easy cleanable in food prep room.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. tall 3 door reach-in cooler by frontline / dining room with potentially hazardous foods at 45 degrees ambient air temperature. All foods were moved into walk-in cooler. Notes : do not use this cooler until able to maintain foods at 41 degrees fahrenheit or below. This violation must be corrected by : 08/21/2012. NOTE AT CALLBACK INSPECTION : Observed this cooler at 49 degrees fahrenheit ambient air temperature at callback inspection , but no foods in this cooler at this time. THIS COOLER IS ONLY USED FOR PRODUCE AND PIZZA DOUGH TEMPORARY as per owner/manager . DO NOT KEEP ANY FOODS IN THIS UNIT.
Violation: 36-11-1Floors not maintained smooth and durable. floor in prep room in disrepair and not easy cleanable.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza pies on frontline sold by slices.
Critical - Working containers of food removed from original container not identified by common name. salt & sugar container in prep room.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 44 degrees fahrenheit , cheeses at 45 degrees fahrenheit , beef at 44 degrees fahrenheit , sauces at 43 degrees fahrenheit , pork at 44 degrees fahrenheit. all items in pizza station reach-in cooler. All items were moved into the other fliptop reach-in cooler next to it and must be discarded after lunch (within 4 hour limit) Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, cheeses and sausages in 3 door cooler on frontline at 44 degrees fahrenheit. All items were moved into walk-in cooler immediately. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station reach-in cooler at 46 degrees ambient air temperature. Note: do not use this cooler until able to maintain foods at 41 degrees or below. All foods were moved into the other working fliptop reach-in cooler on pizza station (immediately next to it) which has enough capacity to keep everything. Also, unit was turned to colder/lower setting and must be monitored to see if it can maintain the temperature. This violation must be corrected by : 08/21/2012.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. tall 3 door reach-in cooler by frontline / dining room with potentially hazardous foods at 45 degrees ambient air temperature. All foods were moved into walk-in cooler. Notes : do not use this cooler until able to maintain foods at 41 degrees fahrenheit or below. This violation must be corrected by : 08/21/2012.
Critical - Observed food stored on floor. net of onions in walk-in cooler. Corrected On Site.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and build up of debris. in 3 door cooler on frontline.Repeat Violation.
Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelves.Repeat Violation.
Floors not maintained smooth and durable. floor in prep room in disrepair and not easy cleanable.
Observed grease/debris accumulated under cooking equipment, shelfs, 3 compartment sink. in dishwash room and in prep room.Repeat Violation.
Critical - Observed unlabeled spray bottle. Bleach water on frontline. Corrected On Site.Repeat Violation.
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 08/21/2012.
Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over graded cheese & yeast in reach-in cooler in dishwash area. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. pizza station. Corrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, dirt & dust. tall cooler at pizza station & in hallway.
Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelfs throughout. Repeat Violation.
Observed dumpster overflowing garbage. baged & loose garbage all around dumpster on ground. Corrected On Site.
Observed food debris/debris accumulated on kitchen floor under sinks, preptables, coolers, equipment.
Observed wall in disrepair. hole under/behind mopsink in dishwash area.Repeat Violation.
Observed personal item stored with food. cell phone on pizza station food prep surface. Corrected On Site & surfaces cleaned & sanitized.
Critical - Observed unlabeled spray bottle. clear bleachwater in spraybottle on pizza station AND red liquid degreaser in dishwash area. Corrected On Site.Corrected On Site. Repeat Violation.
Critical - Portable fire extinguisher not fully charged. ABC extinguisher in hallway by backdoor in recharge zone. For reporting purposes only.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Observed build-up of mold-like substance on surface of nonfood-contact surface. fan covers of tall 3 door reach-in cooler in hallway.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf.
Observed wall in disrepair. dishwash area, cove tiles falling off.
Critical - Observed unlabeled spray bottle. d & clear liquids in spraybottles.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Observed residue build-up on nonfood-contact surface.Walk in cooler
Floors not maintained smooth and durable.
Observed food debris accumulated on floor under equipments
Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
Critical - Please see inspection report for more details.
An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated.
Please see inspection report for more details.
Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.
Please see inspection report for more details.
Critical - Please see inspection report for more details.
Critical - Covered waste receptacle not provided in women's bathroom.
Floors not maintained smooth and durable.Middle room /prep area
Critical - Hand wash sink lacking proper hand drying provisions. In front line
Lights missing the proper shield, sleeve coatings or covers. Walk in cooler
Observed build-up of grease on nonfood-contact surface. On all shelves in kitchen
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Observed food stored on floor. Raw Eggs and buckets of tomatoe sauces
Critical - Observed interior of microwave soiled.
Observed leaking pipe at plumbing fixture. Under the mop sink
Critical - Observed live fruit flies in kitchen.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza sauce by cook line Corrected On Site.
Critical - Observed soil residue in storage containers.Large Flour containers
Critical - Observed toxic item stored by food. Olive oil stored with soap
Critical - Observed uncovered food in holding unit/dry storage area. Meat balls ,sausages and eggplant in long term rech in cooler
Observed unnecessary items on the premise.Closed closet/storage area
Observed wall soiled with accumulated grease. Middle room /prep area
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. Liquid Corrected On Site.
Equipment and utensils not properly air-dried. Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
Observed grease accumulated under cooking equipment and all other equipments
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Observed interior of microwave soiled.
Observed nonfood-contact equipment in poor repair. Reach in freezer
Observed personal care item stored with food. Shoes in kitchen
Critical - Observed uncovered food in holding unit/dry storage area. Chicken,sauces and cheese in long term reach in cooler
Critical - Observed unlabeled spray bottle.
Observed utensils stored in crevices between equipment.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tuna salad in walk in cooler
Critical - Working containers of food removed from original container not identified by common name.
Ceiling tile missing.
Critical - Food not stored in a clean/dry location that is not exposed to splash . Meat balls by hand washing sink
Critical - Food not stored in a clean/dry location that is not exposed to splash. Flour container stored below three compartment sink
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Utensils on hand washing sink
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
Observed build-up of mold-like substance on surface of nonfood-contact surface. Shelves and walknin cooler door
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed encrusted material on can opener.
Observed food debris accumulated on walk in cooler door floor.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
Critical - Observed food stored on floor. Eggs in walk in cooler
Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer
Observed grease accumulated on kitchen floor and under all equipments
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed single-service items stored on floor. Pizza boxes
Critical - Observed soil residue in storage containers.
Critical - Observed soiled reach-in cooler gaskets. All reach in cooler
Critical - Observed uncovered food in holding unit/dry storage area. Sausages in walk in cooler
Observed wall in disrepair. In preparation room
Observed wall soiled with accumulated grease. In preparation rom
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tuna salad and sausages
Critical - Working containers of food removed from original container not identified by common name.