Spring Hill News | LUIGIS PIZZA Restaurant Inspection Records

LUIGIS PIZZA

750 S BROAD ST, BROOKSVILLE


Inspection records

Jul 12, 2019

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From initial inspection : Basic - Equipment in poor repair. *Reach in freezer by walk in cooler left side handle is broken and sharp. *chest freezer gasket torn and held together with duct tape. - From follow-up inspection 2019-07-05: **Time Extended** - From follow-up inspection 2019-07-12: **Time Extended**
  • Basic - - From initial inspection : Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. - From follow-up inspection 2019-07-05: **Time Extended** - From follow-up inspection 2019-07-12: **Time Extended**

Jul 05, 2019

HIGH
INTERMEDIATE
BASIC
0
0
5

Violations

  • Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Crack in Walk in cooler ceiling has water dripping on the floor. Food is covered at this visit. Contamination is not seen at this time. Instructed operator to continue to cover all items. - From follow-up inspection 2019-07-05: Operator tried to fix the ceiling but there are still areas that are leaking. There is no contamination seen at this visit but the water is dripping on the floor. Christine Craig approved a 7 day time extension. **Time Extended**
  • Basic - - From initial inspection : Basic - Equipment in poor repair. *Reach in freezer by walk in cooler left side handle is broken and sharp. *chest freezer gasket torn and held together with duct tape. - From follow-up inspection 2019-07-05: **Time Extended**
  • Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** - From follow-up inspection 2019-07-05: **Time Extended**
  • Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes Above shelf above chest freezer - From follow-up inspection 2019-07-05: **Time Extended**
  • Basic - - From initial inspection : Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. - From follow-up inspection 2019-07-05: **Time Extended**

Jun 26, 2019

HIGH
INTERMEDIATE
BASIC
2
4
8

Violations

  • Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Dust on pipes above water heater
  • Basic - Condensation or other drainage not disposed of according to law. Crack in Walk in cooler ceiling has water dripping on the floor. Food is covered at this visit. Contamination is not seen at this time. Instructed operator to continue to cover all items.
  • Basic - Equipment in poor repair. *Reach in freezer by walk in cooler left side handle is broken and sharp. *chest freezer gasket torn and held together with duct tape.
  • Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
  • Basic - Hole in or other damage to wall. Holes Above shelf above chest freezer
  • Basic - Soil residue build-up on nonfood-contact surface. *Shelving above make tables on cooks line * inside reach in freezer by walk in
  • Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm sanitizer Operator Corrected to 50 ppm chlorine **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Marinara 116° in hot well Reheated to 177° **Corrected On-Site**
  • High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty dish and went to the dining room and made a beverage. Operator educated server **Corrective Action Taken**
  • 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. Opened Deli meats
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large Empty can Inspector moved **Corrected On-Site** **Repeat Violation**
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators reads 125° Inspectors reads 135°
  • Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Highest the gauge got was 100°

Dec 18, 2018

HIGH
INTERMEDIATE
BASIC
0
2
5

Violations

  • Basic - Equipment in poor repair. Underside of flip top on cooks line is scratched. **Repeat Violation**
  • Basic - Floor soiled/has accumulation of debris. Behind equipment, dish machine and where floor meets the wall
  • Basic - Floor tiles cracked, broken or in disrepair. Under three compartment sink Server alley
  • 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. Scoop handle inside flour Inspector corrected **Corrected On-Site** **Repeat Violation**
  • Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On clean prep table with open boxes of gloves and deli slicer **Corrected On-Site**
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen and dining room 0 ppm Corrected to 50 ppm **Corrected On-Site**
  • Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired July
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sauce tin **Corrected On-Site**

Jul 09, 2018

HIGH
INTERMEDIATE
BASIC
0
0
4

Violations

  • Basic - - From initial inspection : Basic - Equipment in poor repair. Underside of reach in cooler cover is scratched. Walk in cooler door does not close - From follow-up inspection 2018-05-10: **Time Extended** - From follow-up inspection 2018-07-09: **Time Extended**
  • Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2018-05-10: **Time Extended** - From follow-up inspection 2018-07-09: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation** - From follow-up inspection 2018-05-10: **Time Extended** - From follow-up inspection 2018-07-09: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2018-05-10: **Time Extended** - From follow-up inspection 2018-07-09: **Time Extended**

May 10, 2018

HIGH
INTERMEDIATE
BASIC
0
1
5

Violations

  • Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cooks line - From follow-up inspection 2018-05-10: Ordered **Time Extended**
  • Basic - - From initial inspection : Basic - Equipment in poor repair. Underside of reach in cooler cover is scratched. Walk in cooler door does not close - From follow-up inspection 2018-05-10: **Time Extended**
  • Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2018-05-10: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation** - From follow-up inspection 2018-05-10: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2018-05-10: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator was unsure where certificates were and the employees that were working did not have them on them - From follow-up inspection 2018-05-10: **Time Extended**

May 08, 2018

HIGH
INTERMEDIATE
BASIC
3
5
11

Violations

  • Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
  • Basic - Employee eating in a food preparation or other restricted area. Dunkina?? Donuts cup on cooks line above clean plates. **Corrected On-Site**
  • Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • Basic - Equipment in poor repair. Underside of reach in cooler cover is scratched. Walk in cooler door does not close
  • Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
  • 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. Scoop inside flour **Corrected On-Site**
  • Basic - Open dumpster lid.
  • Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Corrected to 200 ppm **Corrected On-Site**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ziti 46° Lasagna 46° Potato salad 46° Breaded Chicken 46° Pizza sauce 46° Eggs 46° Steak 46° Deli meat 46° Ambient thermometer states 41° Operator states that the cooler door has been open and closed all day. I explained to the operator that the temperature of the food needs to be 41° or below all the time. The operator needs to set the cooler at 37-38 to ensure the food is 41° or below. The operator added ice to the food and the refrigeration company came while I was on site and turned the cooler lower **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw beef over biscuits Raw beef over soda boxes **Corrected On-Site**
  • High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed with server **Corrective Action Taken**
  • 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
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All in kitchen **Repeat Violation**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator was unsure where certificates were and the employees that were working did not have them on them
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sauce in cooler Food manager put on sheet trays to cool quicker **Corrective Action Taken**
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Sep 02, 2017

HIGH
INTERMEDIATE
BASIC
0
1
0

Violations

  • Intermediate - - From inspection on 2017-09-01: Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees. All certificates need to be shown at time of inspection. - From follow-up inspection on 2017-09-02: **Time Extended**

Sep 01, 2017

HIGH
INTERMEDIATE
BASIC
3
1
1

Violations

  • Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Two door lift top cooler- Cut tomatoes 48° Cut lettuce 48° Ham 48° Cheese 48° Ambient says 48° Operator states the door has been opened and closed. I explained that it is commercial equipment designed to be opened and closed and still maintain temperature. Operator will monitor and move food to an operational cooler. Operator understands the cooler cannot be used until the core temperature of the food reaches 41° or below. This should be checked by using a calibrated probe thermometer. Operator will call refrigeration company and ice added **Corrective Action Taken**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 50° Lasagna 50° Potato salad 50° Cut lettuce 50° Walk in cooler door was open when I came in. Operator states they have been in and out of the cooler. Operator will call refrigeration company and ice added. **Corrective Action Taken**
  • High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Insect insecticide. **Corrected On-Site** **Repeat Violation**
  • Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees. All certificates need to be shown at time of inspection.

May 30, 2017

HIGH
INTERMEDIATE
BASIC
0
0
0

Violations

  • No Violations Were Observed

Mar 31, 2017

HIGH
INTERMEDIATE
BASIC
0
2
4

Violations

  • Basic - - From inspection on 2017-03-30: Basic - Hole in or other damage to wall.holes around utensils - From follow-up inspection on 2017-03-31: **Time Extended**
  • Basic - - From inspection on 2017-03-30: Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Pizza oven Six burner oven - From follow-up inspection on 2017-03-31: **Time Extended**
  • Basic - - From inspection on 2017-03-30: Basic - Reach-in cooler gasket torn/in disrepair. On cook line - From follow-up inspection on 2017-03-31: **Time Extended**
  • Basic - - From inspection on 2017-03-30: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. - From follow-up inspection on 2017-03-31: **Time Extended**
  • Intermediate - - From inspection on 2017-03-30: Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.on dish machine - From follow-up inspection on 2017-03-31: **Time Extended**
  • Intermediate - - From inspection on 2017-03-30: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection on 2017-03-31: **Time Extended**

Mar 30, 2017

HIGH
INTERMEDIATE
BASIC
5
4
6

Violations

  • Basic - Gaskets with slimy/mold-like build-up.on cookline **Repeat Violation**
  • Basic - Hole in or other damage to wall.holes around utensils
  • Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Pizza oven Six burner oven
  • Basic - Reach-in cooler gasket torn/in disrepair. On cook line
  • Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.in bucket **Corrected On-Site**
  • 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.cook handling biscuit **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon sitting on counter 73° moved to reach in cooler Garlic and oil 76° sitting on counter. Operator states it is under four hour time Mark. Butter 73° creamer 73° sitting on tables . **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers.half and half 73° and butter 73° on tables for multi seatings
  • High Priority - Raw animal food stored over ready-to-eat food.eggs over cheese **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
  • Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.on dish machine
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Two door lift top cooler on cooks line. Inside bottom and up top where lid falls when open.
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Aug 17, 2016

HIGH
INTERMEDIATE
BASIC
0
3
3

Violations

  • Basic - - From inspection on 2016-08-16: Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cooks line. - From follow-up inspection on 2016-08-17: Ordered **Time Extended**
  • Basic - - From inspection on 2016-08-16: Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand sink. - From follow-up inspection on 2016-08-17: **Time Extended**
  • Basic - - From inspection on 2016-08-16: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation** - From follow-up inspection on 2016-08-17: **Time Extended**
  • Intermediate - - From inspection on 2016-08-16: Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit in Walk in cooler. - From follow-up inspection on 2016-08-17: **Time Extended**
  • Intermediate - - From inspection on 2016-08-16: Intermediate - No quaternary ammonium chemical test kit provided for wiping buckets. **Repeat Violation** - From follow-up inspection on 2016-08-17: Ordered **Time Extended**
  • Intermediate - - From inspection on 2016-08-16: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Millie. - From follow-up inspection on 2016-08-17: **Time Extended**

Aug 16, 2016

HIGH
INTERMEDIATE
BASIC
2
3
8

Violations

  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Employee with no hair restraint while engaging in food preparation. Line cooks. **Repeat Violation**
  • Basic - Gaskets with slimy/mold-like build-up. On cooks line.
  • Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cooks line.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand sink.
  • Basic - Stored food not covered in walk-in cooler. Tomato sauce.
  • Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
  • 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. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cheese 55°, burgers 54°, Ricotta 47°. Operator states that the walk in cooler door has been open and closed all morning. Reach in cooler two door lift top cooler to the left potato salad 55° feta 54° Operator states that the reach in has been open and closed all morning so will monitor and move products. . Two door lift top reach in cooler to the right Cheese 50° burgers 51° operator is adding ice and moving food to other coolers. Operator has also called his refrigeration company for service. **Corrective Action Taken** **Repeat Violation**
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit in Walk in cooler.
  • Intermediate - No quaternary ammonium chemical test kit provided for wiping buckets. **Repeat Violation**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Millie.

All data from myfloridalicense.com