- Basic - paper towel dispenser greasy.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils....pizza station . **Corrected On-Site**
- Basic - Equipment in poor repair.......flip top reach in cooler kitchen . Ambient temperature 50°. Must not have stored any time temperature control food until maintain proper temperature at 41° or below.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.......all reach in cooler.
- Basic - Reach in cooler door handle greasy .
- Basic - Soiled reach-in cooler gaskets.....kitchen and pizza station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......pasta, sauce ,cheese 52°, chicken , cooked chicken , mozzarella cheese , sauce 50° ,shredded cheese in flip top reach in cooler kitchen . Food being held less than 4 hours. Food moved to another acceptable cooler. Corrective action taken.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......pizza sauce in 3 door reach in cooler.
|
07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Build-up of grease on nonfood-contact surface......underneath cooking equipment . **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises.....underneath steam table and 3 compartment sink. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, sauce 53° in pizza cooler by pizza oven. Operator stated that cooler was unplug and plug in at 10 am. Food moved to another acceptable cooler. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours......pizza sauce . **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs above lettuce in 3 door reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food.......glass cleaner in food storage shelf by the kitchen entrance door. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue......all reach in coolers. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......by 3 compartment sink. **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. Pizza sauce, mozzarella cheese in reach in cooler. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
|
1/2/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris/ grease in three-compartment sink. **Warning**
- Basic - Accumulation of food debris/soil / grease residue on all handwash sink. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface..... Wall behind the 3 compartment sink . **Warning**
- Basic - Build-up of soil/debris/ grease on the floor under shelving, equipment and through out kitchen, dishwashing area and prep.area. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles.....reach in cooler in kitchen. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.....on reach in cooler cross from stove in cook line . **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.....behind pizza prep.cooler. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. ......Reach in cooler in kitchen. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Reach in cooler cross from stove in kitchen incapable maintaining potentially hazardous food at proper temperature of 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.....reach in cooler cross from stove in cook line . **Warning**
- High Priority - Employee wipe up knife with his apron when slicing ham. **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........slicing ham, grounding meat ball with bare hands. **Warning**
- High Priority - Employee wipe up sweat then engaged food preparation with out hand washed. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....meat ball, cheese, eggplant , chicken, breaded chicken, sausage, pasta , burger 55° to 60° in cook line reach in cooler cross from stove. As per operator cooler was shutoff for an hours. Advised to operator moved food another acceptable cooler. **Warning**
- 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 81° in front counter **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.....raw eggs above sauce in 3 door true reach in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket by 3 compartment sink. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....by 3 compartment sink. **Warning**
- Intermediate - No soap provided at handwash sink.....by 3 compartment sink. **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 - Reach-in cooler shelves soiled with food debris......all reach in coolers. **Warning**
|
7/8/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee with no hair restraint while engaging in food preparation. ... **Corrected On-Site** **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. ... Especially around kitchen perimeter.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... Kitchen ceiling light fixtures.
- Basic - No handwashing sign provided at a hand sink used by food employees. ... In Warewashing area.
- Basic - Shelf under preparation table soiled with food debris. ... Rusted/ soiled and not easily cleanable.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. ... In Warewashing area, blocked by table, Hobart mixer bowl, mop bucket.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... In Warewashing area. ... In Front service area.
- Intermediate - No soap provided at handwash sink. ...in Warewashing area
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
|
1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head. --- large hobart mixer.
- Observed employee with ineffective hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. ---warewashing area, used to store gallon of chlorine bleach.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- 3 door reach in cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- tall reach in FREEZER
|
7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- rear kitchen area. --- Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- food splatters on walls and equipments in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surfaces. --- backs of handles of refrigeration equipment.
- Observed clean utensils/equipment stored in dirty drawers, racks.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interiors of reach-in cooler soiled with accumulation of food residue.
- Observed soil and debris accumulated on kitchen floor, especially around perimeter and under shelving and equipmet
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Raw animal food not properly separated from ready-to-eat food. --- raw shell eggs stored directly on top of ready to eat cooked meatballs. --- Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. --- Repeat Violation. --- Corrected On Site.
|
2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor. --- open, uncovered bag of flour on floor in kitchen. Repeat Violation. --- Corrected on Site
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. --- Corrected on Site
|
10/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. --- public restrooms.
- Critical - Exit signs not properly illuminated. For reporting purposes only. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. --- kitchen prep area
- Critical - Handwash sink at 3 compartment Sink ghas no splashguard seperation. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. --- in kitchen prep area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- kitchen prep area.
- Missing drain plug at dumpster.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.--- in prep kitchen, shelving beneath stainless prep table.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. ---employee slicing/dicing cooked sausage using bare hands.
- Critical - Observed buildup of soiled material on mixer head. --- floor mounted hobart.
- Observed cutting board grooved/pitted and no longer cleanable. --- kitchen, cook line
- Observed debris/soil/grease accumulated under cooking equipment.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. --- open, uncovered bag of flour on floor in kitchen. Repeat Violation.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed improper storage of maintenance tools that interferes with cleaning. --- mop sink not accessable from storage of tools.
- Observed inside/outside of dumpster not clean.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. --- opened exposed bag of flour on floor in kitchen prep area. Repeat Violation.
- Observed unnecessary items on the premise. --- child playpen and toys in center of kitchen.
- Observed wall soiled with accumulated food debris. --- kitchen and prep atra.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- pizza display. Repeat Violation. PROVIDED AND REVIEWED WITH OPERAYO DBPR Forn HR
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. --- in kitchen reach-in-coolers and equipment soiled, especially door and equipment handles which have a build-up of decomposing food residues.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/17/2011 | Routine - Food | Warning Issued |
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - Handwash sink AT 3cs HAS NO SPLASH GUARD FOR 3cs sepERATION
- Critical - Handwash sink not accessible for employee use at all times.TABLE BLOCKS ACCESS
- Critical - Handwash sink not accessible for employee use at all times.TRASH CAN BLOCKS HANDWASH NEAR OVEN
- Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER
- Observed FROSTbuild-up on nonfood-contact surface.UPRIGHT FREEZER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF UPRIGHT FREEZER
- Observed employee with no hair restraint.COOK
- Critical - Observed food stored on floor.OPENED BAGS OF FLOUR KITCHEN FLOOR
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.PIZZAS Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
|
6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food management certification valid
|
4/29/2011 | Food-Licensing Inspection | Call Back - Complied |
- Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
- Critical - Food management certification valid
- Other conditions sanitary and safe operation
|
4/26/2011 | Food-Licensing Inspection | Call Back - Extension given, pending |
- (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, FS, and rule Chapters 61C-1 and 61C-4, FAC. Such plans must be approved by the division prior to construction, remodeling, conversion, scheduling of an opening inspection and licensing.
- Critical - (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical - Cooking equipment shall not be operated while its fire-extinguishing system or exhaust system is nonoperational or otherwise impaired. FOR REPORTING PURPOSES ONLY.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical - Exits shall be clearly marked with approved illuminated exit signs. FOR REPORTING PURPOSES ONLY.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Critical - PACKAGE Integrity. FOOD PACKAGES shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical - Please see inspection report for more details.
- Critical - SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
|
12/1/2010 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Santino's Family Restaurant, 130 S Congress Ave, Delray Beach, FL »