- Critical. Observed dented/rusted cans, 2 dented cans of tomatoe puree. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, sliced deli meats and open packages of deli meats in the walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked sausage, cooked peppers, cheese, and pepperon in the reach in cooler are at 47-49 degrees F. Person in charge stated they were stocked 1 hour ago, recommended rapidly chilling to 41 degrees F then maintaining at 41 degrees F or below. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above, sausage and meatballs in the steam table are at 91 degrees F. Recommended rapidly reheating to 165 degrees F then maintain at 135 degrees F or higher. Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures, steam table- due to water level to low. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface, cloth towel lining shelf inside the sandwich make unit, also cloth towel under the cutting board. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover, under prep table.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage, clear plastic garbage-style bags used to store pizza dough.
- Observed nonfood-grade containers used for food storage, Rubbermaid Brute garbage can used to store flour and Ace Hardware bucket to store sauce.
- Critical. Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up, pizza make unit.
- Equipment and utensils not properly air-dried, clean dishes stacked on a cloth towel on the air dry drain board at the 3 bay sink.
- Critical. Hand wash sink lacking proper hand drying provisions, pizza make area. Corrected On Site.
- Critical. Observed toxic item improperly stored, several bottles of cleaning chemicals on rack above sanitize and air dry side of 3 bay sink.
- Critical. Observed unlabeled spray bottle, 3 bay sink area.
- Interference/obstruction with the inspector. Operator used abusive foul language during inspection, operator asked several times to stop using curse words and to stop raising voice at inspector- operator continued.
- Critical. No Certified Food Manager for establishment.
- 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.
|
7/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food, raw shell eggs stored over pre cooked sausage in the walk in cooler. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, employee restroom.
- Lights missing the proper shield, sleeve coatings or covers, walk in cooler.
- Exhaust fan inoperable in employee bathroom.
- No Heimlich maneuver sign posted.
- Critical. No Certified Food Manager for establishment.
|
4/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tano's Italian Kitchen & Ctrng, 1449 Se Village Green Dr, Port St Lucie, FL »