Dya Ice Food Service

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food protection and cross-contamination
  • Basic: Stored food not covered.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Dishwashing facilities and test kits
  • Basic: Wash/Rinse/Sanitizing solution not maintained clean.
  • Basic: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
• Food-contact surfaces clean and sanitized
  • Basic: Walk in cooler interior/shelves have accumulation of soil residues.
• Sewage and wastewater disposal
  • Basic: Condensation or other drainage not disposed of according to law.
  • High priority: Evidence of three compartment sink/cleaning wastewater dumped onto ground.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle.
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Garbage and refuse
  • Basic: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Floor area(s) covered with standing water.
  • Basic: Light not functioning.
• Manager certification and employee training
  • Intermediate: No certified food manager for establishment.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • Basic: Stored food not covered. bin of peeled onions in walk in cooler
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Plastic cup in bin of flour
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Dishwashing facilities and test kits
  • Basic: Wash/Rinse/Sanitizing solution not maintained clean.
  • Basic: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing in middle sink and rinsing in first sink
• Food-contact surfaces clean and sanitized
  • Basic: Walk in cooler interior/shelves have accumulation of soil residues.
• Water source
  • Intermediate: No hot running water at three-compartment sink. Both 3 compartment sinks drainage pipes
  • Basic: No hot running water at mop sink.
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Any hand wash sink
• Sewage and wastewater disposal
  • Basic: Condensation or other drainage not disposed of according to law. Water leaking from pipe by back garage door by electrical box
  • High priority: Evidence of three compartment sink/cleaning wastewater dumped onto ground. Three compartment sinks drainage pipes uncapped and waste water pouring on ground when sinks are drained and out garage door onto ground and flowing into storm drain
• Plumbing and backflow prevention
  • Basic: Plumbing line from a removed fixture not capped off. Both 3 compartment sinks not capped Operator put caps on Drain line in storage hall 2 spots not capped
  • Basic: Water leaking from pipe and/or faucet/handle. Under 3 compartment sinks . Leak from faucet on three compartment sink by mop sink. Repeat Violation Repeat Violation Warning
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink. At any handwashing sink Operator purchased soap,Corrected On-Site
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Garbage and refuse
  • Basic: Open dumpster lid. Operator closed
  • Basic: Grease receptacle/dumpster not on proper pad/nonabsorbent surface. On pallet on grass by dumpster
  • Basic: Grease receptacle lid open, broken, or missing. By dumpster
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 4 live small flying insects found in prep area 10 live small flying insects found in soda storage area 2 live small flying insects on prep table in kitchen Total: 16 live small flying insects
  • High priority: Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings in soda storage unit 25 rodent droppings in storage room
  • High priority: Roach activity present as evidenced by live roaches found. 10 live roaches found under cardboard on pallet in soda storage unit 3 live roaches found on wood pallet under monster drink cans 3 live roaches found in storage room with bins of flour and sugar 5 live roaches found on wall by walk in cooler 3 live roaches on prep table in kitchen Total:24 live roaches
  • High priority: Live rodent present. 3 live rodent on cookline wall One live rodent scurried into back storage hallway Total: 4 live rodents
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Garage doors not closed all the way Side door open
  • Basic: Fly sticky tape hanging over food/food preparation area/food-contact equipment. By sauce bottles in unit 2
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Throughout
  • Basic: Floor area(s) covered with standing water. Throughout kitchen and walk in cooler
  • Basic: Light not functioning. One light in soda storage unit and in storage room
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Pesticide bags in storage room with bins of food Operator removed
  • High priority: Tracking powder pesticide used inside establishment. Throughout
• Manager certification and employee training
  • Intermediate: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

The inspector came back and found the problems fixed.

• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Basic: Walk-in cooler interior/shelves have accumulation of soil residues.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. It inverted
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Leaking on floor out the door
• Garbage and refuse
  • Basic: Grease receptacle/dumpster not on proper pad/nonabsorbent surface. On pallet
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.