- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0. PPM **Corrected On-Site** **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **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. CUTTING CARROTS WITH BARE HANDS FOR SALADS AND CRROTS STIKS **Warning**. Today the cooks were handling bread and slicing meats with bare hands
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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10/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0. PPM **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. In the WALKIN **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **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. CUTTING CARROTS WITH BARE HANDS FOR SALADS AND CRROTS STIKS **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. EGGPLANT AND CHICKEN CUTLETS AT 57° on the line. ITEMS STORED ABOVE THE TOP OF THE CONTAINERS ON THE LINE **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. AS A DUMP SINK **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Michael vades **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ITEMS LIKE HOMEMADE SOUPS AND SAUCES. SLICED MEATS AND PASTA **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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08/12/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/18/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1/. Thermometer is broken in the pizza REACHIN. 2/. Missing in sauted REACHIN
- Basic - No handwashing sign provided at a hand sink used by food employees. servers hand sink
- High Priority - Employee failed to wash hands before putting on gloves to work with food. SERVER WITH SALAD
- Intermediate - Cold water not provided/shut off at employee handwash sink. DISHWASHER HAND SINK
- Intermediate - Hot water not provided/shut off at employee handwash sink. DISHWASHER HAND SINK
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line food-contact shelves. IN THE STORAGE AREA
- Basic - Food stored on floor. WALKIN FREEZER
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. LINE REACHIN COOLER
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. WHITE SAUCE AT 52°. AND MANHATTON CLAM CHOWDER AT 52°. IN THE WALKIN COOKED 24 HOUR EARLIER
- 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 and the time removed from temperature control cannot be determined. See stop sale. Pizza by the slice
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza by the Slice at 85°. On the front display
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. PEPTO BISMAL ON A SHELF ON THE LINE
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. FOR PIZZA BY THE SLICE
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12/4/2013 | Routine - Food | Warning Issued |
- Basic - Food stored in a location that is exposed to splash/dust. FOODS STORED IN THE SPLASH AREA AROUND HANDSINK **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. REACHIN DRAWERS **Warning**
- Basic - No copy of latest inspection report available. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **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.PIZZA STATION **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. GARLIC AND OIL AT 78f **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups and sauces in the walkin **Warning**
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5/15/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.walkin freezer
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4/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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