- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes
- Basic - Ceiling tile missing. Kitchen over chest freezer
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler not working, repair man called
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 ware washer
- 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. See stop sale.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Glass and pitcher
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk floyr
- Basic - Employee personal items stored in or above a food preparation area. Acket on walk in cooler shelf
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler dial broken, corrective action taken with hanging thermometer
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked sausage
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sauce. 54, pasta 54
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.2 containers of sauce at 54, pasta 54
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 2 containers of sauce at 54, pasta 54
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3/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/23/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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