- Basic - Current Hotel and Restaurant license not displayed.
- Intermediate - Nonfood-grade basting brush used in food. Metal banded brush used in garlic/oil
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1/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Repeat Violation**
- Basic - Ice bucket/shovel stored on floor between uses. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. Front counter
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.front reachin
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. At front counter, lasagna 112, pizzas 123,126. On top of oven, pizza 92, strombolis 89-102. On stove top, sauce 110. **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated 12/30 and 12/31
- High Priority - Toxic substance/chemical improperly stored. Bleach stored with bottled water. Greased lightning hanging over single service items. Spray bottle of chemical on prep table **Repeat Violation**
- 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. Ham, chicken, meatballs, ricotta **Repeat Violation**
- Intermediate - Employee applied hand antiseptic in place of washing hands as required.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employees did not know when or how to wash hands
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket in it **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. Tony
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front and rear handsinks **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Rear
- Intermediate - Nonfood-grade basting brush used in food. **Repeat Violation**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna **Repeat Violation**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza make table
- 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 - Nonfood-grade basting brush used in food. Metal banded brush used in garlic/oil
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10/24/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in spices **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.clothing on food shelves. Backpack on prep table
- Basic - Food stored on floor. Bag of onions, oil jug, cased tomato sauce
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza make table
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. None
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ricotta 55° on reachin. Lasagna 46° in rear reach-in. Marinara sauce with water at 82° on prep table
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizzas at 83°-111° in display case at front counter. On steam table, tortellini 120°, zigzag 120°, lasagna 105°, chicken 105°, manicotti 112°.
- High Priority - Toxic substance/chemical improperly stored. WD 40 on food shelves and ice machine. Glass cleaner on prep table. Sink cleaner on top of ice machine **Corrected On-Site**
- 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. Ham
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times.front handsink has wet towel And spatula in it. Rear handsink has sani bucket in it **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza reachin
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks. Towels provided at front sink
- 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 - Nonfood-grade basting brush used in food. Metal banded brush used in garlic/oil
- 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. Lasagna
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna, chicken
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10/21/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area. Lids. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Reach-in cooler gasket torn/in disrepair. Far right cooler in kitchen. Make table center door.
- High Priority - Food stored in ice used for drinks. Bottled water.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. None on hose side. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 49°, 48°, 45. Ham 49° make table adjusted thermostat. Cooled to 45° in 30 minutes.
- High Priority - Stop Sale issued due to adulteration of food product. Drink ice.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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6/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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