- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board in the kitchen. **Corrected On-Site**
- Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a server touching pizza that just came out of the oven bare handed. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken stored behind butter in the top of the Bain Marie cooler on the cook's line. The raw chicken could drip onto the butter when removed. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a coffee pot in the service area hand sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written plan is incomplete or incorrectly filled out.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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. Lasagne in the walk-in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces in the walk-in cooler.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates used for salads in the walk-in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation. Pizza maker **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the pizza prep area.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Near the pizza prep area
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pizza sauce in the walk-in cooler.
- High Priority - Employee switched from working with raw food to handling clean plates food without washing hands. **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Service area
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Spaghetti sauce in the walk-in cooler.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Previously provided the form, will provide by e-mail again.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Spaghetti sauce in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Spaghetti sauce in the walk-in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat sauce in the walk-in freezer and reach-in freezer **Corrected On-Site**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups in spices. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Food stored in a container that Is made to hold a toxic substance. Salt container
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than hand washing. Sanitizer pail in the sink. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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. Lasagne in the walkin cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken thawing all night at 63? f- see stop sale **Warning**
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken thawing all night at 63? f- see stop sale **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Egg over ready to eat **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken thawing all night at 63? f **Warning**
- Intermediate - No certified food manager for establishment. Manager certification in use to other restaurant **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. Soups **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Have books - **Warning**
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5/20/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Racks
- Observed single-service items stored on floor. Pizza Boxe
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Oil
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by pizza station- Shall not be in use for potentially hazard food until repaired - All potentially hazard food shall be kept at 41 *F and below-
- Critical - Dishmachine cycle times/conveyor speed not correct per operating specifications. Not flowing and draining properly- Shall use the three compartment sink until repaired -
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Light by hand washing sink-
- Critical - Observed improper use of detergent-sanitizer when there is no distinct water rinse.
- Observed unnecessary items on the premise.
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8/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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