- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On gaskets in cooler on cooks line **Repeat Violation**
- Basic - Ceiling tile missing. One in kitchen and one in dining room. Several,others in it he have some water damage on them. Manager stated they are waiting on landlord to replace and repair
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open coffee cup,and food plate on prep table in back kitchen area **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up in covers **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door missing self closure
- High Priority - Medicine stored in refrigerator/cooler with food. Bottle of ibuprofen in glass front cooler behind front counter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48° on cold buffet. Corrective action-manager placed in ice bath **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken Marsala 118°, egg plant Parmesan 115°, pizza 105° on hot buffet. Corrective action-manager turner unit hotter and placed product in deeper pan.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. On unit in guest area has some build up on it
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Four employee working at time of inspection with jones of them being a CFM
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Not available at time of inspection
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing proof for some employees at time of inspection **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared on Sunday, frozen then thawed not date marked at all. **Repeat Violation**
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets in coolers on cooks line have some old food built up in them **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Tank at entrance to back kitchen area not secured **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cups on top portion of make table in back kitchen area **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers in walk in cooler have some duct build up on them
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cooks line stored in water at 71°
- Basic - Interior of microwave soiled with encrusted food debris. Unit on cooks line has some old food built up inside it
- Basic - No copy of latest inspection report available. Not able to locate previous inspection at time of current inspection
- Basic - Working containers of food removed from original container not identified by common name. Several containers of seasonings and sauces on cooks line not labeled **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Garlic and oil 67°Lasagna 54°, pastas 52°-55°, gyro meat 49°, cream 49°, Alfredo sauce 48°, all inside coke unit at end of cooks line. Corrective action-operator moved all TCS foods to walk in cooler
- High Priority - Container of medicine improperly stored. NyQuil and other items stored on shelf in kitchen with dry storage food items
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage links 52°, tomatoes 45°, lettuce 50°. Cheese 59° all in top portion of make table on cooks line. Corrective action-operator closed one slots in top of make table to keep cold air in. **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing proof for a few employees.
- 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. Coke cooler at end of cooks line ambient temperature at 58°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, lasagna, meatballs made a couple of days ago not date marked **Repeat Violation**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Old food built up on gaskets on cooks line **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in kitchen not secure **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Case of bag in box soda on floor in kitchen **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bucket of silverware in kitchen have forks stored with tines facing up
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on make table in kitchen **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In units on cooks line **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Spray bottle on shelf in kitchen not labeled
- Basic - Working containers of food removed from original container not identified by common name. Bottle on make table to labeled in dining room
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit Butter 53°, heavy cream 52° in cooler on cooks line
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Meatballs 122° in steam table. Corrective action- turned unit hotter and stirred product to disperse heat **Repeat Violation**
- Basic - High Priority - Dead roaches on premises. Approximately 9 dead roaches in cabinet where soda boxes are stored. Operator showed me receipt from exterminator gist from 09/06/2013. He cleaned up all dead roaches and discarded
- High Priority - Live flies in kitchen. Several live flies in kitchen area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Veal 48°, sausages 47° both in reach in cooler tops. Corrective action-placed in bottom portion of cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Food items on buffet not discarded at end of 4 hour limit. Corrective action-discarded product.
- 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. Food items on buffet not marked with time placed on buffet. Broke down buffet and discarded product
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Bottle of window cleaner stored with pastas on shelf in storage room
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. No date marking on heavy cream **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep cook washed hand in three compartment sink
- Intermediate - No soap provided at handwash sink. Soap missing at hand washing sink **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked No date asking on spaghetti, penne pasta, sausage, lasagna all in reach in coolers. **Repeat Violation**
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
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