Basic - Ice scoop handle in contact with ice in the service area. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in coolers on the right side and middle of the cook's line.
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine dish machine when tested.
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. See stop sale. Tomato sauce in the walk-in cooler.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomato sauce in containers about 12' deep in the walk-in cooler.
Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Tomato sauce in the walk-in cooler.
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles behind the bar. **Corrected On-Site**
11/10/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.Bottles of Sauces **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tomatoes,46°F, Lettuce 47°F, Artichokes 48°F, Cheese 47° F. operator took corrective action, moved the product to a working Cooler.
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
3/10/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Clean knives/utensils stored in crevices between equipment. Cook line **Corrected On-Site**
Basic - Equipment in poor repair. Appetizer refrigerator is unable to maintain TCS food at proper temperatures.Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures.
Basic - In-use tongs stored on oven door handle. Cooks line. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris. By the wood burning oven.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp, clams and scallops. **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Appetizer refrigerator.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chick pea soup in the walkin cooler overnight.
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chick pea soup cooled in walkin cooler overnight.
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Service area. **Corrected On-Site**
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
Intermediate - Employee used handwash sink as a dump sink. Ice in the hand sink in the service area **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sauce pan on the cooks line. **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All back of the house hand sinks.
Intermediate - No soap provided at handwash sink.both bar hand sinks. **Corrected On-Site**
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