- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most ric
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Handwash sink missing in food preparation room or area. Pizza area
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to oven
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/10/2014 | Routine - Food | Call Back - Complied |
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza pie 89°f. **Warning** pizza kept at room temperature. Must log and keep "Time as Public health control".
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**must fill the certificates , booklets on the premises.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza pies (4 Hrs time marking ). **Warning** written procedure myst be kept.
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6/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen areas. **Warning**
- Basic - Stored food not covered in walk-in cooler. Sausage not under cooling process. **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza pie 89°f. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over dressing (homemade) at walk in cooler. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza pies (4 Hrs time marking ). **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**
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4/3/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizing process being done.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Dough stored in it.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Restroom door not self-closing.
- Basic - Storage of tools on shelf above or with food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. For three compartment sink.
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Raw animal food stored over canned/bottled drinks. Chicken over water bottles at walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs flat over ham and cheese.
- High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to wooden pizza paddles.
- Intermediate - Handwash sink missing in food preparation room or area. Back preparation area ( added area to front kitchen).
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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