- No Violations Were Observed
|
07/01/2014 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
3/17/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Hole in wall. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed1 live roach on top of the reach in cooler in cook line, 5lives roaches under the reach in cooler in cook line, 5 lives roaches under the dishwasher closed to the prep table and 1 live roach on the wall in the kitchen close to the mixer. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **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. **Warning**
|
3/14/2014 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
|
10/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. 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. Pizza station reach in cooler, cookline reach in coolers **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese, sausage, cut tomatoes, ricotta, peppers and ham in the pizza station reach in cooler at 48-51°F. Cold cuts, poultry, ricotta, ham and pasta in the cookline fliptop reach in coolers at 48-50°F. **Repeat Violation**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Past in an ice bath at the pro area found at 53°F, added ice **Repeat Violation**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza. Discarded. **Corrected On-Site** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When changing from raw food to clean plates.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup and tomato sauce cooling in deep, plastic, closed containers on the walk in cooler, 2h cooling according to mgr, found at 90°F. Moved to the walk in freezer.
|
9/30/2013 | Routine - Food | Warning Issued |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Veal, chicken, pasta in a FAGOR reach in cooler, discarded. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta on an ice bath at 53?Zf, iced own to 41?F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta, lasagne, chicken in a cookline flip top reach in cooler lower shelf, moved to the walk in cooler, 41?F at the end of the inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged. Raw beef over bread. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cookline after touching apron. **Corrected On-Site**
- 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. FAGOR reach in cooler, cook line flip top reach in cooler next to fryer.
- Intermediate - Spray bottle containing toxic substance not labeled. Windex. **Corrected On-Site** **Repeat Violation**
|
5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation. Observed potentially hazardous food cold held at greater than 41?F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. spinachs, cheese, sausage, sauces on the pizza station reach in cooler. Corrected On Site. using time in lieu of temperature. Repeat Violation. Observed sausage, spin aches, cheese at 45-51?F in the pizza station reach in cooler. 12/06/12 food was discarded.
|
12/6/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup. Corrected On Site. discarded.
- Critical - Hot water not provided/shut off at employee hand wash sink. warewashing area. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. women's restroom.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. desserts reach in cooler. Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary test paper needed. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. warewashing area. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. deep containers.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. spinachs, cheese, sausage, sauces on the pizza station reach in cooler. Corrected On Site. using time in lieu of temperature. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. calamari, chicken. Corrected On Site.
- Critical - Observed unlabeled spray bottle. windex. Corrected On Site. Repeat Violation.
- Plumbing system in disrepair. hot water faucet in women's restroom andd warewashing area. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the cookline. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. garlic and oil. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site. discarded. Repeat Violation.
|
9/28/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FAGOR reach in cooler. operator turned the unit colder.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Hot water not provided/shut off at employee hand wash sink. warewashing area. Corrected On Site.
- Missing drain plug at dumpster.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical - No conspicuously located thermometer in holding unit. desserts reach in cooler.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary test paper needed.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. breead. Corrected On Site. gloves.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw eggs behind cut vegetables in a flip top reach in cooler. Corrected On Site.
- Observed nonfood-grade containers used for food storage. thank you bag with meatballs in the steamtable. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, sausages, ground beef, cooked onions, cooked peppers in the pizza station reach in cooler. Corrected On Site. discarded. implemented time control in lieu of temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta in an ice bath. Corrected On Site. added ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, pasta in the FAGOR reach in cooler. opertaor turned the unit colder. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over vegetables in a reach in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
- Critical - Observed unlabeled spray bottle. windex. Corrected On Site.
- Plumbing system in disrepair. hot water faucet in the warewashing area hand sink and women's restroom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, sauces in the walk in coole. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site. discaarded.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces, oil.
|
6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler, cooks line. Provide invoice for repairs, do not place PHF in this unit until fixed.
- Critical - Hot water not provided/shut off at employee hand wash sink.HWS, kitchen, see 29. Repeat Violation.
- Observed build-up of food debris, dust or dirt on storage shelves. Wi cooler.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee improperly washing hands.See 29.27.
- Observed food debris accumulated on floor under shelves, wi cooler.
- Critical - Observed food stored on floor.Wi cooler, Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue.Make table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Veal, chicken, chease, reach in cooler # 1, cooks line. Corrected On Site. See 1b.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.Lasagna, wi frezer, Corrected On Site. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair.hws, hot water faucet in disrepair, kitchen, Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Pizza, front counter, Repeat Violation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Lasagna, pasta, chicken. Wi cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse, Veal 1 pound, chicken wings 2 pounds, chicken breast 1 pound, eggplant 2 pounds. Operator in charge discarded product. See 3a and 4. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.Hood's system.
- Observed build-up of food debris, dust or dirt hood's system.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed raw animal food stored over cooked food.Reach in coooer, cooks line . Corrected On Site.
|
5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed a dented/rusted cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.Cook's line. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of grease on hood's filters.
|
12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
|
7/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza Reach in.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Violation: 27-18-1 Hot water supply not maintained during peak periods.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. one employee.
|
7/1/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza Reach in.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed employee improperly washing hands.See 29, 32.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed interior of reach-in cooler soiled with accumulation of water residue.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water supply not maintained during peak periods.
- Plumbing system in disrepair, cold water faucets, handwash sinks, kitchen..
- Critical. Handwash sink not accessible for employee use at all times. Diswasher, Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No Certified Food Manager for establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. one employee.
|
4/29/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
|
12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sal's Italian Ristorante, 14535 Sw 5 St, Pembroke Pines, FL »