- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken over cooked noodles and broccoli in RIC **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed employee placed marinara 115° F and soup 130° F just cooked into plastic containers deeper then 4 inches, covered with plastic wrap into RIC corrective action taken food transferred to ice bath
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed employee placed marinara 115° F and soup 130° F just cooked into plastic containers deeper then 4 inches, covered with plastic wrap into RIC corrective action taken food transferred to ice bath
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Observed bag of onions on floor in back room **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed calamari thawing at room temp **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed colander stored in handwash sink by three comp sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked eggplant 95° F cooling at room temp **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. At bar **Corrected On-Site**
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a loose fitting bracelet. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- 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. DM 0 ppm chlorine sani bucket empty
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani bucket way over 200 ppm chlorine. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse onions in hand wash by three comp sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. No handle scoop used in ice bin **Corrected On-Site** **Warning**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. RIC across from pizza oven. **Warning**
- 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** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wrist band **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on edge of sink and oven door handle between uses. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Thank you bag used for covering of marinara in RIC by ice bin. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Squid in standing water. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Used wiping cloth to wipe in use knife. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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**
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6/10/2013 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed handwash sink used for purposes other than handwashing. thawing seafood
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. upright ric meats pasta Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in standing water.bin hand sink
- Critical - Observed toxic item stored by utensils.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Corrected On Site.
- Critical - Water pressure lacking at fixtures that require the use of water. restoom must run at least 90 seconds
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Employees not informed of acceptable sanitary practices. proper handwash
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. turned off main sink Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood
- Critical - Observed employee improperly washing hands. no hot water used
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor. onionsand beef
- Critical - Observed handwash sink used for purposes other than handwashing. food prep Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. seats added outside
- Observed inside/outside of dumpster not clean. raw garbage all over
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meatball mix too much out at one time for pre prep 68f
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Observed soiled wet wiping cloth in use with fresh solution.
- Observed utensils stored in crevices between equipment. knives
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). meatballs 2 lbs
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3/16/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. not on new menu
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10/13/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 3 runs
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. wait station
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. using 3 sink
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. not on new menu
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chicken improper cool down
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10/4/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. sauces
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. hamburg tube
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chopping vegetables Corrected On Site.
- Observed employee with ineffective hair restraint. 2 employees
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed clean equipment stored on floor. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. primary sink
- Critical. Observed unlabeled spray bottle. prep area
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. owner stated she paid
- Critical. No list of certified food service managers available at the establishment.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. Corrected On Site.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed in standing water. shrimp calimari
- Critical. Observed uncovered food in holding unit/dry storage area. pizza by slice not shielded
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Food-contact surface not smooth and easily cleanable. cracks
- Observed residue build-up on nonfood-contact surface. between equipment
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed waste line passing through ice machine. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. food prep material
- Critical. Unapproved hand sanitizer in use.
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7/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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 110
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed employee improperly washing hands. not close to 20 seconds
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Clean wiping cloth not properly stored. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. between equiment
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Improper storage in meter room. hallway between exits
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No plan review submitted and renovations in progress. for construction of dry storage room and wi cooler
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5/20/2010 | Routine - Food | Warning Issued |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- 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
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No handwashing sign provided at a handsink used by food employees. restroom
- Critical. No Certified Food Manager for establishment. 60 days to obtain
- Critical. No list of certified food service managers available at the establishment.
- Critical. No professional hygiene and/or foodborne illness training provided.
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3/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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