- Basic - Covered waste receptacle not provided in women's bathroom.
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07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women''s bathroom.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
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4/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Walk in cooler, two prep coolers, a reach in cooler in the kitchen and Prep cooler in pizza area
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. *145°F **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. *87
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep cooler in kitchen: *Octopus 48°F, *calamari 47°F, *clams 47°F, pizza area: *sliced tomato 45°F, *feta cheese 45°F walk in cooler: *meatballs 51°F, *flour and milk sauce 54°F, *portobello mushrooms 52°F, caesar dressing 50°F
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. *meatballs 51°F, *flour and milk sauce 54°F, *portobello mushrooms 52°F
- 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.
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4/28/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-contact equipment in poor repair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw eggs over carrots **Corrected On-Site**
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
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9/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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