- Basic - Debris under cooking equipment and storage room shelves.
- Basic - Equipment in poor repair, stove rusted and burners in disrepair.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door.
- Basic - Walk-in cooler door handle and hinge rusted.
- Basic - Wall soiled with accumulated grease near handwash sink, also dishwasher room's wall needs to be finish property.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit, mortadella 47 f, ham 51 f, RIC # 1, salad dressings 49 f, pizza sauce 49 f. Dough RIC.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Refrigerator 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. 2 RIC, cooks line, dough and salad cooler.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, rusted stove.
- Basic - No handwashing sign provided at a hand sink used by food employees, prep area.
- Basic - Small holes, ceiling, prep area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, main unit, iced down.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, prep area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours or frozen not properly date marked, meatballs, pasta. Corrected on site.
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, WIC's door.
- Basic - Hole in wall by the cash register, baseboard in disrepair.
- Basic - Wall soiled with accumulated food debris, mixer machine area.
- High Priority - Raw animal food stored over ready-to-eat food, row eggs over dressing, RIC, COS
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times, waste line in disrepair, back room.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, pasta and ham.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, ground beef.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
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