- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... storage and prep shelving, tops of equipment,
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... Pots, pans, strainers, colander.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen and dry storage floors, especially under shelving/tables/equipment.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. ... Scoop and handle in dry bin in flour.
- Basic - Uncleanable knife block in use to store knives.
- 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. ... Tested twice at 0 PPM.
- Intermediate - Accumulation of food debris/grease on food-contact surface. ... On espresso machine.
- Intermediate - Handwash sink not accessible for employee use at all times. ... Blocked by waste receptacle, a vacuum cleaner and a shop vac.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Used to store stainless water pitcher and box of green scouring pads.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... Pizza Make-Up Table.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ...in WALK.IN.COOLER., cooked sausage, breaded sauted eggplant, cooked chicken, cut vegetables, salads, deli-meats.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......ham, turkey 59? in flip top reach in cooler in left side. Double stored. Moved to walk in cooler. Sauce 45? , mushroom , cheese 44? ,peperoni 43? in reach in cooler on right side. Operator stated that door was open long for prepared food. Advised to operator close door all the time. Garli n oil 67? in front counter, moved to freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above........pizza 75? in front counter. Provede and explained to operator about time as a public health.
- High Priority - Raw animal food not properly separated from ready-to-eat food......raw chicken with cooked eggplant contacting each other in walk in cooler. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
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