- Basic - Ceiling tile missing. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fried chicken in the cooler, according to PIC fried in portable stove. **Warning**
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood auxiliary table. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Frozen poultry. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheeses, milk, whipped cream at 52°f in the display reach in cooler at the coffee station. Corrective action taken, moved to another unit capable of maintain proper temperatures. **Warning**
- 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 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup, broth at 87°f, discarded. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cold cuts. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Fabio. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Next to 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Soups at 114°f cooling at room temperature for one or two hours according to PIC, Corrective action taken, moved inside a cooler **Warning**
- Intermediate - Reach-in cooler 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. Display reach in cooler, **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Octopus, potatoes. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fried chicken in the cooler, according to PIC fried in portable stove. **Warning**
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08/13/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Intermediate - Reach-in cooler 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. Dairy desserts, cheese @ 49. No PHF must be held in this unit until proper temperatures could be maintained.
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3/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Owner.
- Basic - Equipment in poor repair.2 door glass cooler, front dining room @ 70° **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Dairy desserts 49° in 2 door glass cooler, counter,
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. And Other cooked vegetables, chicken parmigiana, eggs, mushrooms @ 70° Stop sale. **Repeat Violation**
- 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. 55° in 2 door max cold cooler, kitchen, stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 70° degrees Fahrenheit for over four days. See stop sale.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cold cuts in true cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta covered in reaching, cookline @ 48°
- Intermediate - Reach-in cooler 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. Dairy desserts, cheese @ 49°.
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1/6/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks Not wrapped on self serve area. Water and tea sitting next to counter.
- Basic - Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Deli case by coffee maker.
- Basic - Nonfood-contact equipment in poor repair. Glass front cooler doesn't circulate air due to solid glass shelves. Use bottom shelf until repaired with air flow shelves.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.out of chlorine sanitizer.
- High Priority - Displayed food not properly protected from contamination. Red dried pepper on self serve counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken leg, garbanzos 49° discarded. using bottom shelf only. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over vegetables and next to cold cuts, single door True cooler, kitchen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After talking on phone.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Medicine on shelf with utensils, kitchen.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, front counter.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Single door True cooler, Italian coldcuts.
- 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, front counter.
- Intermediate - No soap provided at handwash sink, front counter.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs. **Corrected On-Site**
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles missing. Kitchen.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top reach in cooler.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Displayed food not properly protected from contamination. Pastries on front counter.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs in reach in cooler stored over ready to eat food. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Frontline
- 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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1/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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