- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Ice buildup in walk-in freezer.
- Basic - No copy of latest inspection report available.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler. Prodded veggies walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46°F in glass door reach in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Prep area. **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. All **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On surface of ice machine **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. On caulking of 3 compartment sink **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. All **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At cook line **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by dry foods storage **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. All **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
1/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. All **Warning**
- Basic - Accumulation of food debris/soil residue on soap dispenser. At pizza station and kitchen **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In flour **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On surface of ice machine **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. On caulking of 3 compartment sink **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Especially under dishmachine **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Throughout kitchen **Warning**
- Basic - Clean utensils or equipment stored in dirty bus pan. **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. All **Warning**
- Basic - Drain cover(s) missing. At cook line floor drain **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris/mold like substance. Produce/dessert walk in cooler **Warning**
- Basic - Grease accumulated under cooking equipment. At cook line **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop for ice machine **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. At prep area **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At cook line **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in all units at cook line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line, at bar at pizza station, ar outside bar **Warning**
- Basic - Outer openings not protected with self-closing doors. Front door self closure is broken **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by dry foods storage **Warning**
- Basic - Shelf under preparation table soiled with food debris. All in kitchen **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On mop sink surface, and around mop sink area **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. At cook line **Corrected On-Site** **Warning**
- Basic - Wiping cloth/towel used under cutting board. At cook line **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. At cook line temp at 58° **Repeat Violation** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Alfredo sauce made on premises temp at 48°, **Admin Complaint** **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Oppm/100ppm **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. At cook line temp at 61° **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation** **Warning**
- 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. Wait staff touching cheese, cook touching washed vegetables (gloves) **Corrected On-Site** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. At cook line, raw chicken next to ready to eat crabmeat, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken temp at 46°, stuff egg plant temp at 53°, sausage temp at 48°, seafood temp at 47°, ground beef temp at 45°, steak temp at 46° all products were stored at cook line **Repeat Violation** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Cutting board(s) stained/soiled. All **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Evidence by food debris in sink **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
- Intermediate - Soil residue in food storage containers. Seasonings **Warning**
|
11/12/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/27/2013 | Routine - Food | Call Back - Complied |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Top make table 47 **Warning** on4/3 cheeses 52-56 on 4/4 cheese 52, also, mint pesto in front wait station 47?
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs, pasty cream 50-52 in glass salad cooler **Warning** on 4/3 blue cheese 57,eggs 52, pastry cream 58. On4/4 no food in the reach in cooler, air temp reading 45? on all 3 thermometers in unit
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4/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of food debris/soil residue on handwash sink. Dish area **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Back r i c with spills, mixer, kettle **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cardboard used to store food in w i f . **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Floor soiled/has accumulation of debris. W i freezer **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In ice machine area **Warning**
- Basic - Food debris accumulated on kitchen floor. Throughout **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of cooking equipment **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of ice machine **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.bar **Warning**
- Basic - Open condiments provided for self-service not properly protected. Oil nd vinegar **Warning**
- Basic - Pasta cooker missing door **Warning**
- Basic - Single-service items stored on floor in dry storage area.pizza boxes **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.exterior of flour tub. Bottom shelves of prep tables **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. 3 comp sink **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 75 at room temp **Warning**on 4/3 49? sitting out on counter
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Top make table 47 **Warning** on4/3 cheeses 52-56?
- High Priority - Displayed food not properly protected from contamination. Lunch buffet **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs, pasty cream 50-52 in glass salad cooler **Warning** on 4/3 blue cheese 57?,eggs 52?, pastry cream 58?
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Escargot, chicken, beef tips in top of make cooler at left side cook line **Warning** on 4/3, shrimp 51?, escargot 45?,crab meat 65?
- Intermediate - Cold holding equipment incapable of 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. Glass salad cooler **Warning** 4/3 not maintaining 41?
- 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. Mozz cheese **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Utensils stored as clean in tub **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in bar **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Not working at dish machine **Warning**
- Intermediate - No soap provided at handwash sink.bar **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. Front wait station, make tables on cook line **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.ricotta not marked. Potato salad **Warning**
|
4/3/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of food debris/soil residue on handwash sink. Dish area **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Back r i c with spills, mixer, kettle **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cardboard used to store food in w i f . **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Floor soiled/has accumulation of debris. W i freezer **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In ice machine area **Warning**
- Basic - Food debris accumulated on kitchen floor. Throughout **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of cooking equipment **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of ice machine **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.bar **Warning**
- Basic - Open condiments provided for self-service not properly protected. Oil nd vinegar **Warning**
- Basic - Pasta cooker missing door **Warning**
- Basic - Single-service items stored on floor in dry storage area.pizza boxes **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.exterior of flour tub. Bottom shelves of prep tables **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. 3 comp sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 75? at room temp **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Top make table 47? **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Bean salad buffet 60? **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Turkey soup cooling 2 hrs at 1:43. 121? **Warning**
- High Priority - Displayed food not properly protected from contamination. Lunch buffet **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs, pasty cream 50-52? in glass salad cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked noodles in w i c. Raw fish over parm cheesein front r i c wait station **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Escargot, chicken, beef tips in top of make cooler at left side cook line **Warning**
- High Priority - potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish, pasta, butter all above 41 in front wait station cooler **Warning**
- Intermediate - Cold holding equipment incapable of 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. Glass salad cooler **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. Mozz cheese **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Utensils stored as clean in tub **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in bar **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Not working at dish machine **Warning**
- Intermediate - No soap provided at handwash sink.bar **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. Front wait station, make tables on cook line **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.ricotta not marked. Potato salad **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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4/2/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwashing cleanser lacking at handwashing lavatory by dishwasher. **Corrected On-Site**
- Critical - No chemical test kit provided when using chemical sanitizer at ware washing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Corrected On-Site**
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken, 48?F
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken. **Corrected On-Site**
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Flour, dry storage.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory by dish machine.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor. Dry storage room.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Bulk items.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - HWS in prep no in area of concern - one HWS added.
- Critical - No proof of employee training.
|
10/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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