- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red sauce was cooked yesterday, placed in RIC cooler over night. Temperature 48° F. Sauce was voluntarily discarded
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09/16/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red sauce was cooked yesterday, placed in RIC cooler over night. Temperature 48° F. Sauce was voluntarily discarded
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw beef in RIF near cook line
- Intermediate - Employee scooping ice from the storage container with their bare hands instead of using a utensil. Corrective measures taken: All ice in container was burned **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. HWS near ice bin had a pitcher inside
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 8 employees working and no certified food manager on staff
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07/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between cutting board and steam table **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. RIC across from the stove Zucchini 48° F, cheese 49° F, butter 46° F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed red sauce in RIC across from RIF at 49° F according to operator sauce was prepared the day before and placed into small plastic containers and ice bathed corrective action taken sauce was iced down **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Sink near ice machine been used as a dump sink **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- 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. **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pasta 76°F left at room temp on speed rack to cool for approximately One hour corrective action taken food placed in RIC **Warning**
- 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. RIC across from cook line **Warning**
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5/27/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In bread crumb bulk bin. **Corrected On-Site**
- 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**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated dust. Time extend to next unannounced.
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3/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Hood soiled with accumulated dust.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Found sanitizer bottle empty. **Corrected On-Site**
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1/8/2013 | Routine - Food | Warning Issued |
- 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. SafeStaff books have been ordered. Must train/document within 60 days.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
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