- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Approx. 50 gallons of marinara, per chef cooling since 8pm previous evening, 78°F. Discussed monitoring cooling of sauce, utilization of smaller pans, ice bath, cooling paddles.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Approx. 50 gallons of marinara, per chef cooling since 8pm previous evening, 78°F. Discussed monitoring cooling of sauce, utilization of smaller pans, ice bath, cooling paddles.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara left in Approx. 50 gallons pots. Per chef cooling since 8pm previous evening, 78°F at 11:30am. Discussed monitoring cooling of sauce, utilization of smaller pans, ice bath, cooling paddles.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2014 | Routine - Food | Call Back - Complied |
- High Priority - Container of medicine improperly stored. Advil on shelf above prep table on cook line. **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination. Garlic knots on top of sneeze guard. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 52F after 30 mins. Mgr will discard after an additional 3hr.30min. **Corrected On-Site** **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza. **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**
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3/26/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Container of medicine improperly stored. Advil on shelf above prep table on cook line. **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination. Garlic knots on top of sneeze guard. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 52°F after 30 mins. Mgr will discard after an additional 3hr.30min. **Corrected On-Site** **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza. **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**
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1/22/2014 | Routine - Food | Warning Issued |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Thermometer is still in storage unit.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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