- Basic - Clean equipment stored on floor. Cutting board
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board
- Basic - Food debris accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White fridge
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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11/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on reach in cooler **Warning**
- Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Meter box set up with main line running into a junction box on mobile unit and then running into panel. Tools needed to disconnect system. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- High Priority - Container of medicine improperly stored. Next to and above food service preparation area **Corrected On-Site** **Warning**
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork 91°
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 61°
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Using pool test kit that is not in proper range for proper sanitizing of equipment.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 76°
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef 105°
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 81°
- 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 and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 121°
- High Priority - Toxic substance/chemical stored by or with food. Bleach bottles next to bulk oil
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Money stored in sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pool of blood on bottom of refrigerator.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food not properly separated from unwashed produce.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Chicken, pork, yellow rice, black beans. Removed all items and reheated. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee washed hands with no soap.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2013 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed a nonfood-grade basting brush used in food. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Observed employee with no hair restraint. **Corrected On-Site** **Warning**
- Critical - Observed food employee put on/changing single use gloves and touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cuban sandwiches. **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. **Warning**
- Observed single-service articles stored without protection from contamination. **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Roast pork. **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. **Warning**
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12/18/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Plumbing system in disrepair....hot water faucet to hand sink broken.
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6/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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