- Basic - Bathroom not conveniently located and accessible to employees.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, in kitchen.
- Basic - Clean knives/utensils stored in crevices between knife block.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils on wall in pizza station.
- Basic - Gaskets/seals on holding unit in poor repair. Ascend freezer.
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Mop sink, bathroom at 79°.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, at pizza station.
- Basic - Outer openings not protected with self-closing doors. Back door.
- Basic - Plumbing system in disrepair. Hand sink draining slow, front counter,
- Basic - Ripped/worn carboard used as food-contact shelf cover.
- Basic - Single-service articles improperly stored. Take out containers on salad station. Inverted, **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Hand sink, front counter.
- Basic - Unnecessary items on the premise in bathroom, ladder, yellow mop bucket.
- 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. 0 ppm chlorine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 44-46° 2 door salad cooler bottom half, stop sale. Bleu cheese, eggs, ham, turkey, provolone cheese.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Salad cooler 44-46°.
- Intermediate - Can opener blade guard soiled with old food debris.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ascend cooler.
- 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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michael Reiter and cashier.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed form.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 44-46° bottom half of salad cooler, door doesn't close properly.
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Ceiling tile in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.ladiesroom and kitchen and prep
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/1/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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