- Basic - In-use wet wiping cloth/towel used under cutting board. / green cutting board on prep table / **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / meatballs 51F, rice and cheese balls 50F, sausage 50F / walk in cooler overnight / all discarded by the manager / manager stated that the walk in cooler door was opened for delivery this morning.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / meatballs 501F, rice and cheese balls 50F, sausage 50F / walk in cooler overnight.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. / pasta 68F / cooling for less than 2 hours / walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. / pasta made less than 2 hours cooked in a deep pan / temperature 68F / recommended ice bath to cool down to 41F or below / walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. / pasta at 68F / less than 2 hours / wrapped in plastic while cooling.
|
08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metals pans and plastic containers in dish washing area. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 3 containers of lettuce from63f to 70f. Corrective action: Items were discarded by operator.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 3 containers of Lettuce 63f-70f covered in walk in after prep more than 4 hours. Corrective action: items were discarded.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken 46f for 1 hour, shrimp 50f for 1 hour in walk-in cooler. Corrective action: plastic was removed to allow air flow.
|
4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked Calzone like product on frontline 76°f. Wheat pasta 44°f, in cookline area, product was stacked too high. Fresh Garlic an oil,marinade sitting out on prep counter 77°f. Corrective Action: time procedure was implemented for calzone, operator reduced pile of wheat pasta, fresh garlic mixture was placed back into refrigeration.
- 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. For calzone like wrap on frontline.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef stored over ready to eat wraps in walk in cooler.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one food handler, manager stated that one of the cooks on the cookline had been employed for over 4 months.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Cooked Calzone like wrap product on frontline 76°f. Operator stated that product sits there until customer orders it. Inspector provided time as a public health control form to operator.
|
11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/16/2013 | Complaint Full | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. Prep area **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Drink cups, frontline **Corrected On-Site** **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 48, right side of cooler overfilled. Also cooked pasta. Operator issued Time extended violations must be complied by the next unannounced inspection. Plan **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tomato soup 117 reheated Sausage 114 reheated **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed towel **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
|
4/26/2013 | Complaint Full | Warning Issued |
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Red hose side only at the mop sink **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over pork **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. A few sinks were without soap **Corrected On-Site**
|
3/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Italio, 276 S Orlando Ave, Winter Park, FL »