- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Employee with no hair restraint while engaging in food preparation. None of the staff was observed wearing hats
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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. Ham and pizza sauce on the pizza table at 54-57°f, moved inside the cooler. Shredded cheese and roux in a melted ice bath at the cookline, iced down to 41°f **Corrected On-Site**
- 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, garlic and oil. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw meat over cooked ground meat in the walk in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cardboard boxes with vegetables in walk in cooler floor **Corrected On-Site**
- 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. **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Raw poultry over cooked pasta in a reach in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw meat over vegetables, lasagne. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Soil residue in food storage containers. Drystorage
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7/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, hot water **Corrected On-Site**
- 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.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil, peppers in an ice bath. Added more ice 39?F at the end of the inspection. **Corrected On-Site**
- 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, pizza. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces in a cooler, raw chicken ove vegetable in a freezer. **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.Hood system.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed employee with open sores/cuts/burns handling food. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.Veggies, beef, wi cooler. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food.Row beef over sauce, reach in cooler, cooks line. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.Row eggs over veggies, wi cooler, Corrected On Site.
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bathroom facility not clean.Toilets, hws, mirrors.
- Critical - Observed food stored on floor.sauce, wi cooler. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with food residue.Salad unit.
- Critical - Observed raw animal food stored over ready-to-eat food.Row eggs over bread, wi cooler. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations. Corrected On Site.
- Observed build-up of food debris, dust or dirt on storage counter.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooks line. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Reach in coler, cooks line. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Steam table. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust under slicer machine. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food.Fresh eggs over bread, WI cooler, Corrected On Site.
- Critical - Observed unclean toilet, lady's room.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta, reach in, cook's line. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pasta, Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.reach in frezer, cook's line. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.reach in, cook's line. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Pull station's pin for fire suppression system broken. For reporting purposes only.
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10/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, Cook's line. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.WI cooler, Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on mixer head.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed no grease barrel available.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 60 days.
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4/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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