- No Violations Were Observed
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6/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning**
- High Priority - Dishmachine not sanitizing properly. Bar dishmachine set up incorrectly with 2 hoses going into one bottle of rinse aid, third hose going into another bottle of rinse aid, no bottles of detergent or sanitizer connected. **Corrected On-Site** **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **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 and the time removed from temperature control cannot be determined. Pizzas. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. No knowledge of AOP procedures. Dishmachine chemicals set up incorrectly. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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 written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizzas. **Warning**
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4/1/2013 | Routine - Food | Warning Issued |
- still using plastic non handled scoops to dispense pizza toppings
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9/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Employees not informed of acceptable sanitary practices. sanitized surfaces prep, chemical requirements
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ss cups sauces prep station
- Critical - Observed pesticide-emitting strip present in food prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fah4renheit. roast beef
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. piizza 16f
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9/5/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Employees not informed of acceptable sanitary practices. implementationof a o p
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza prep
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. wallk in Corrected On Site.
- Critical - Observed pesticide-emitting strip present in food prep area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pizza slice 124f Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
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4/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation still in 60 day period must have henceforth.
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4/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. employee rr Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No Certified Food Manager for establishment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. meats
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink wash rinse sanituze
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed single-service articles stored without protection from contamination. towels cups in rr
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/10/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- 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. Pro
- Critical - Stem type thermometer not within the intended measuring range of use.
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2/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - No list of certified food service managers available at the establishment.
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2/7/2012 | Food-Licensing Inspection | Warning Issued |
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