Antonette's Italian, 189 Weston Rd, Weston, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Ceiling tiles missing throughout the restaurant.
- Basic - Employee with no hair restraint while engaging in food preparation. 4 employees working in the kitchen. **Corrected On-Site**
- Basic - In-use tongs and ladles stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board on the cook's line.cloth was removed and the cutting board cleaned and sanitized. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris behind the front counter.
- Basic - No hot running water at mop sink.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Observed that a paper towel dispenser is mounted on the wall above the 3 compartment sink in the kitchen. This paper towel dispenser needs to be removed.
- Basic - Stored food not covered in walk-in cooler. Observed 2 pans of ground beef that are nest stacked with no protective barrier between the bottom of the top pan and the cooked meat in the bottom pan. This is an example of cross contamination. Stop sale issued on the meat in the bottom pan. Neither pan is covered.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in the lowboy reach-in cooler near the water heater. Food was moved to the walk-in cooler.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed spinach left out on the cook's line at 67°. Spinach was placed into a reach-in cooler.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed an employee wash theirs ands in the 3 compartment sink then dry their hands with a cloth hanging from his belt. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting vegetables for later use. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Stop Sale issued due to adulteration of food product. Ground beef
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags haves dates of last used and some tags have no date written on them.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats in the walk-in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a prep cook wash hands in the three compartment sink. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer behind the front counter.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a large ice bucket stored in a kitchen hand sink. Observed that 3 spoons and a knife are being stored in the hand sink behind the front counter. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water for the establishment.
- Intermediate - No hot running water at three-compartment sink. No hot water in the restaurant. Hot water heater is broken.
- Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at either hand sink in the kitchen. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Establishment uses quaternary sanitizer for the 3 compartment sink.
- 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. The lowboy reach-in cooler near the hand sink by the water heater.
- Intermediate - Spray bottle containing toxic substance not labeled hanging above the mop sink. **Corrected On-Site**
|
11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
09/09/2014 | Routine - Food | Call Back - Complied |
- 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**
|
08/20/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation.Cook
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 soap provided at handwash sink.
|
6/24/2014 | Routine - Food | Warning Issued |
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