- No Violations Were Observed
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10/28/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - No copy of latest inspection report available. **Warning**
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09/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.(bar) **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **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** **Repeat Violation** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.(bar ) **Warning** **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.(squeeze bottles) **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee washed hands with cold water. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Milk 46°F, butter cups 59°F, , capicolla 44°F, cooked fettuccine 46°F, cooked spaghetti 46°F, chicken noodle soup 45°F, lemon orzo soup 45°F, Pizza prep table ( cut sausage 45°F, shredded mozzarella 46°F, )items where either moved or ice placed on top to help cool. **Admin Complaint** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(bleached chlorine test strip) **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.(mixer bowl dirty with manicotti cheese from previous day) **Repeat Violation** **Warning**
- Intermediate - Employee used handwash sink as a dump sink.(bar area colander full of ice) **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Rag and colander at bar ) **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(bar) **Warning** **Corrected On-Site**
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items) **Repeat Violation** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**
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08/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.(styrofoam bowl used to scoop sugar) **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Floors not maintained smooth and durable.(throughout kitchen) **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(multiple units) **Warning**
- Basic - Reuse of single-service articles.(styrofoam bowl used to scoop sugar) **Warning**(on re inspection a different styrofoam bowl was being used in sugar)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(nothing is date marked) **Warning**
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4/18/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.(styrofoam bowl used to scoop sugar) **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair.(stand up glass unit and server reach in) **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Floors not maintained smooth and durable.(throughout kitchen) **Repeat Violation** **Warning**
- Basic - Food stored in holding unit not covered.(romain lettuce in pizza prep table) **Warning**
- Basic - Ice buildup in reach-in cooler unit is frozen up. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.(hws at front of cooks line) **Corrected On-Site** **Warning**
- Basic - Pizza peel stored between upper and lower deck of oven between uses. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(multiple units) **Warning**
- Basic - Reuse of single-service articles.(styrofoam bowl used to scoop sugar) **Warning**
- Basic - Water draining onto floor surface.(HWS in Dish Machine area) **Warning**
- 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.(0ppm chlorine ) **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 cold held at greater than 41 degrees Fahrenheit.(Cooked potato 61°F,Stand up glass door( cooked spaghetti 58°F, cooked ziti 55°F, cooked linguini 56°F, cooked angel hair 54°F, )(Butter chips 57°F)Pizza prep ( sliced sausage 47°F, shredded mozzarella 46°F, shredded lettuce 45°F, ricotta 44°F,)(Sliced salami 46°F, garlic and oil 45°F, chicken noodle soup 46°F, linguini 46°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(cooked hashbrown 110°F, )reheated to above 165°F, **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Colander in server area HWS) **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.(cook filled a stainless steel bucket) **Warning**
- Intermediate - No soap provided at handwash sink.(next to Dish Machine ) **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(nothing is date marked) **Warning**
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4/15/2014 | Complaint Full | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.(traulsen 2 door stand up cooler)
- 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**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.(3 compartment sink area establishment just had plumbing repairs completed)
- Basic - Floors not maintained smooth and durable.(throughout kitchen)
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.(3 door true dinner prep)
- Basic - Single-service items stored on floor.(oblong pans and lids)
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(Sanitizer Bucket test strip turned almost black) **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Dish towels in hand sink) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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3/4/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- 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. Priority: Basic
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: Accumulation of encrusted food debris on/around mixer head.(dough machine) **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Cardboard used to line nonfood-contact shelves. Priority: Basic
- Basic - Observed: Drain cover(s) missing.(floor clean out ) Priority: Basic
- Basic - Observed: Employee eating in a food preparation or other restricted area. Priority: Basic
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- Basic - Observed: Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Priority: Basic
- Intermediate - Observed: Handwash sink missing in warewashing area. Priority: Intermediate
- Basic - Observed: In-use tongs stored on equipment door handle between uses. Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Priority: Basic
- Basic - Observed: No mop sink or curbed cleaning facility provided. Priority: Basic
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Priority: Intermediate
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Pooled 78°F, pancake batter 55°F) Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (sausage links 76°F, cooked potato 81°F, ) Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Priority: High Priority
- Intermediate - Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Priority: Intermediate
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items) Priority: Intermediate
- Basic - Observed: Silverware/utensils stored upright with the food-contact surface up. Priority: Basic
- Intermediate - Observed: Slicer blade guard soiled with old food debris. Priority: Intermediate
- High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(300 ppm chlorine ) **Corrected On- Site** Priority: High Priority
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1/26/2014 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Feolas Italian Ristorante And Lounge, 10700 Gulf Blvd, Treasure Island, FL »