- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Outer openings not protected with self-closing doors. Self closing devices broken/detached from back doors.
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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 pasta.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Spoons and knives adjacent to steamtable in dirty cups. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in undrained ice. Hardboiled eggs in container of water at 101°. Corrected by cooling properly with ice and not storing it in water **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Smal refrigerator adjacent to stove repaired with duct tape.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 500 ppm corrected to 50 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cookline handsink with pizza pans in the basin and large trash receptacle in front. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza by the slice. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in cookline reachin at 54°-60° cooked one hour prior corrected by icing down to 41° before placing in covered containers. **Corrected On-Site**
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7/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over lettuce. **Corrected On-Site**
- 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. Bulk meats. **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
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