Mallardi's Tuscan Gril, 2282 Weston Rd, Weston, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Ice scoop handle in contact with ice in the service area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in coolers on the right side and middle of the cook's line.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- 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 dish machine when tested.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Tomato sauce in the walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomato sauce in containers about 12' deep in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Tomato sauce in the walk-in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles behind the bar. **Corrected On-Site**
|
11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Bottles of Sauces **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tomatoes,46°F, Lettuce 47°F, Artichokes 48°F, Cheese 47° F. operator took corrective action, moved the product to a working Cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Cook line **Corrected On-Site**
- Basic - Equipment in poor repair. Appetizer refrigerator is unable to maintain TCS food at proper temperatures.Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures.
- Basic - In-use tongs stored on oven door handle. Cooks line. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. By the wood burning oven.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp, clams and scallops. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Appetizer refrigerator.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chick pea soup in the walkin cooler overnight.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chick pea soup cooled in walkin cooler overnight.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Service area. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice in the hand sink in the service area **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sauce pan on the cooks line. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All back of the house hand sinks.
- Intermediate - No soap provided at handwash sink.both bar hand sinks. **Corrected On-Site**
|
11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
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