Wagon Wheel South Improves its Sanitary Rating
1760 Palm Bay Rd NE
Palm Bay, FL 32905
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Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
Basic - Can opener blade not kept sharp - observed metal shavings.
Basic - Cutting board has cut marks and is no longer cleanable./in front of warmer
Basic - Duct tape used to repair nonfood-contact surface./around the edge of the pizza line shelf
Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**
Basic - Inside/outside of dumpster not clean.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./shelf pressboard peeling by reach in
Basic - Soiled reach-in cooler gaskets.
Basic - Walk-in cooler/freezer gasket torn/in disrepair.
Intermediate - Encrusted material on can opener blade.
Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Build-up of mold-like substance on nonfood-contact surface.- frame of 4 door reach -in **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.- re-educated
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.- bulk flour
Basic - No conspicuously located ambient air temperature thermometer in holding unit.- pizza cooler **Corrected On-Site**
Basic - Nonbagged garbage in dumpster.
Basic - Reach-in cooler gasket torn/in disrepair.- pizza cooler
Basic - Single-service articles not stored inverted or protected from contamination.- to go cups **Corrected On-Site**
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.-0 ppm, corrected to 200 ppm **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- cheese 70°f, sitting at room temp
Intermediate - Spray bottle containing toxic substance not labeled.- bottle of bleach **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in kitchen./oil
Basic - Cutting board has cut marks and is no longer cleanable./ sandwich line
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Front line 2-reach in's Reach-in cooler gasket torn/in disrepair.
Basic - Walk-in cooler gasket torn/in disrepair.
Basic - Case/container/bag of food stored on floor in kitchen./oil
Basic - Ceiling/ceiling tile shows damage or is in disrepair./one tile peeling/1- water damaged
Basic - Cutting board has cut marks and is no longer cleanable./ sandwich line
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Front line 2-reach in's Reach-in cooler gasket torn/in disrepair.
Basic - Ice buildup in walk-in freezer.
Basic - Moderate Accumulation of debris inside warewashing machine. **Repeat Violation**
Basic - Moderate Accumulation of debris on exterior of warewashing machine.
Basic - Moderate Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
Basic - Walk-in cooler gasket torn/in disrepair.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Food stored in holding unit not covered. **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination.- to go cups **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.10 ppm, corrected to 100 ppm **Corrected On-Site** **Repeat Violation**
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ cooks
Basic - Employee with no hair restraint while engaging in food preparation./cooks
Basic - Food storage container/container lid cracked or broken.
Basic - Old labels stuck to food containers after cleaning.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.re tested at 50 ppm corrected on site **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sauce 100° recommended rapid reheat- asked operator was heated in am was on hot holdingretemp sauce at 168-174° corrected on site **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times.
Intermediate - Moderately Encrusted material on can opener blade.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / operator/ manger came in **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable./ portable **Warning**
Basic - Gaskets/seals on holding unit in poor repair./small pizza reach in **Warning**
Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Warning**
Basic - Clean cups/glasses not properly air dried - wet nesting./front line **Warning**
Basic - Cutting board has cut marks and is no longer cleanable./ portable **Warning**
Basic - Food stored on floor./ bucket in the walk in cooler **Repeat Violation** **Warning**
Basic - Gaskets/seals on holding unit in poor repair./small pizza reach in **Warning**
Basic - Light shield damaged/in disrepair./storage room **Warning**
Basic - Observed light shield with standing water by dish machine **Warning**
Basic - Pizza peel cracked/chipped. **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface./ front line cooler **Warning**
Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
High Priority - bottle with chemical/toxic substance stored near/on/above food preparation surface or food. / bottle with bleach that said soy by 3 comp sink operated discarded **Corrected On-Site** **Warning**
High Priority - Container of medicine improperly stored./aspirin **Corrected On-Site** **Warning**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / deli meats **Warning**
Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. ,operator ame in **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling./pasta-re-educated **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked chicken, cooked peppers several other items in the walk-in cooler **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom./ missing cove tile under brooms
Basic - Gaskets/seals on holding unit in poor repair./pizza cooler
Basic - No conspicuously located ambient air temperature thermometer in holding unit./ pizza cooler **Corrected On-Site**
Basic - Silverware/utensils stored upright with the food-contact surface up.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./ server station **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ manager put a call into the tech
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ shredded cheese 58 degrees f on pizza line recommended rapid chill- discussed if they wanted to add it to there time as public health control they utilize for pizza
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ grill area
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ digital off by 4 degrees f **Corrected On-Site**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./ observed copy of the employee training certification
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface./ under neath of soda dispenser
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
Basic - Floor tiles cracked, broken or in disrepair./ baseboard tiles by walkin and missing tile at door frame of storage area
Basic - Light shield damaged/in disrepair./ above slicer
Basic - Soil residue build-up on nonfood-contact surface./ exterior of slicer
Basic - Stored food not covered in walk-in cooler./ raw chicken wings
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./ cutting broccoli
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ diced tomatoes 47°f, deli ham 46°f, in top of unit 2 1/2 hrs, recommended rapid chill
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ bean soup 131°f, reheated to 170°f
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked peppers in walkin and all products in kitchen reaching held more than 24 hrs
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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**/ observed manager found the employee training it is expired but he has written and sign training for employees which is not on the original certifications/ MUST HAVE BY NEXT UNANNOUNCED INSPECTION
Basic - Employee with no hair restraint while engaging in food preparation.cooks **Corrected On-Site** **Warning**
Basic - Moderate Build-up of grease/dust/debris on hood filters. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit./ sandwich line coolers **Corrected On-Site** **Warning**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelf holding the bread wood **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses./ pizza line **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **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, manager stated pizza was out for 45 minutes put time on will discard after the 4 hr mark **Warning**
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / front line **Warning**
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**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.deli meats in the sandwitch box at 51 over portioned . **Corrected On-Site**
Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.mmild amout of build up in the corners
Basic - Soil residue build-up on nonfood-contact surface. On top of the dish machine
High Priority - Vacuum breaker missing at hose bibb. On the mop sink hose bibb
Basic - Open dumpster lid.
Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils./cooks line Corrected On Site.
Observed cutting board heavily grooved/pitted and no longer cleanable./sandwich line and salad cooler
Wet wiping cloth not stored in sanitizing solution between uses./cooks line Corrected On Site.
Observed walk in cooler fans soiled with moderate accumulated dust.
Ceiling not smooth and easily cleanable./back room by ice bin
No copy of latest inspection report.
Critical - observed training all expired
Observed pizza peels chipped cracked
shelf storing lids/pans press woid rotting
Critical - Observed moderately encrusted material on can opener. Corrected On Site.
Critical - Observed interior of reach-in cooler moderately soiled with accumulation of food residue.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./milk
Observed cutting board heavily grooved/pitted and no longer cleanable./portable and sandwich line-sanded will need to do better or replace this is a 3repeat this violation SHALL GO TO ADMINISTRATION ACTION IF REPEATED AGAIN
Critical - Observed moderate buildup of slime in the interior lip of the ice machine.
Critical - Observed interior of reach-in cooler soiled with mild accumulation of food residue./sandwich line
Observed utensils stored in crevices between equipment./knife pizza line stored between reach in and wall Corrected On Site.
Violation: 14-37-1Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation./on order has sanded needs new one
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink./3 compartment sink Corrected On Site.
Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. Corrected On Site.
Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./cooks lineCorrected On Site.
Observed employee with no hair restraint.
Observed gaskets/seals on cold holding unit in poor repair./walk in cooler door gasket missing
Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.Repeat Violation.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Critical - Observed heavily encrusted material on can opener. Repeat Violation.
Equipment and utensils not properly air-dried./cups waite station
Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing./draining cooked peppers Repeat Violation.
Critical - Observed unlabeled spray bottle./bleach
Critical - Manager lacking proof of Food Manager Certification.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza\toppings and cheese pie. Corrected On Site.
Critical - Observed moderate/heavy accumulation of debris in warewashing machine and associated equipment.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soil buildup inside ice bin.
Observed build-up of food debris, dust or dirt on cook line cooler gaskets
Observed heavy build-up of food debris on the walkin cooler shelves
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.chlorine over 200ppm Corrected On Site.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 63F found on cook line RIC.out 15 minutes. Corrected On Site.
Critical - Cooked pasta not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooling since 9am.
Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.last reviewed 04/09.
Observed employee with ineffective hair restraint.
Critical - Observed moderate buildup of slime in the interior of ice machine.
Critical - Observed heavy encrusted material on can opener.
Critical - Observed heavy buildup of soiled material on racks in the reach-in cooler.4 door RIC
Observed heavy build-up of debris on top of dishmachine
Observed in use utensils stored in crevices between equipment.knife for square pies.
Critical - Handwash sink not accessible for employee use at all times.buckets in hand sink. Corrected On Site.
No Violations Were Observed
Critical - Manager lacking proof of Food Manager Certification./not warning have seen proof of Jacob Deme s certification on previous inspections left in other wallet suggest leave copy on premises
Observed build-up of food debris, dust or dirt on nonfood-contact surface./on wire shelf next to pizza make line
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods./raw chicken with deli ham walk in cooler Corrected On Site.
Critical - Observed moderate soil buildup inside lip ice bin.
Critical - Observed moderately encrusted material on can opener. Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food./products in stand alone freezer
Wet wiping cloth not stored in sanitizing solution between uses./in prep and front line areas Corrected On Site.
Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
Observed ceiling in disrepair./water damage hallway by restroom
Observed cutting board heavily grooved/pitted and no longer cleanable.Repeat Violation.
Critical - Observed heavily encrusted material on can opener.
Observed nonfood-contact equipment in poor repair/stand alone freezer-duck tape together
Critical - Observed unlabeled spray bottle./bleach under prep table