Caffe Venice, 3837 Lake Emma Rd, Lake Mary, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
|
5/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by warewash area. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink in pizza prep area. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Insecticide/rodenticide use not in compliance with regulations. hot shot insecticide in the bar
- Critical - No conspicuously located thermometer in holding unit. Pasta cooler Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Pizza cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 52 degrees and lasagnabat 52 degrees in the walk in cooler.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese pizza hot holding at 75 degrees F
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
|
5/14/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Using a cloth towel to keep cutting board from skidding
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - No handwashing sign provided at a handsink used by food employees. prep area
- Critical - No proof of required employee training provided. New employees for new owners of establishment. All employees must be certified by the next routine inspection
- Critical - Observed buildup of rusted material on racks in the reach-in cooler.
- Critical - Observed encrusted, soiled material on slicer.
- Observed reach-in cooler gasket torn/in disrepair.
|
2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
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