8 VIOLATIONS BEWARE
931 SR 434 N #1145,
FLORIDA - 32714
Westshore Pizza No27 Directions And Map
Westshore Pizza No27 State License
License Number: NOS6904869 Exp: 06/01/2017
State Health Inspections for Westshore Pizza No27
|Inspection Type||Inspection Date||Result||High Priority Violations||Intermediate Violations||Basic Violations|
|Food-Licensing Inspection||05/13/2015||Met Inspection Standards
During This Visit
|08A-26-4||Basic - unwashed produce above ready to eat foods|
|23-10-4||Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.|
|42-01-4||Basic - Wet mop not stored in a manner to allow the mop to dry.|
|03A-02-4||High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham and sausage found at 45F in the pizza cooler. Corrective action: manager discarded the ham and sausage|
|01B-02-4||High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Diced ham and sausage found at 45F|
|16-35-4||Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.|
|31B-02-4||Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**|
|22-18-4||Intermediate - Soil residue in food storage containers. Flour container|
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.