- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled Counters and shelves in kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Vegetables in thank you bags in coolers
- Basic - Outer openings not protected with self-closing doors. Rear door
- Basic - Plumbing system in disrepair. Standing water in kitchen cooler
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza/tomato sauce at 70°f ( overnight temperatures ) Corrective Action : Voluntarily Discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pizza/tomato sauce at 70°f ( overnight temperatures )
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Kitchen and frontline cooler soiled
- 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. Container of Half and half opened Wednesday not date marked **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large , coved containers of cooked foods
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counters and shelves in kitchen
- Basic - Drain cover(s) missing. Under three compartment sink :
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opens bottled water in cooler above restaurant foods **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food-contact surface not cleaned and sanitized between contact with received products. Box mushrooms on maketable counter **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Prep room
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Vegetables in shopping bags
- 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. Roast beef 50°f in reach in cooler ( overnight temperatures )
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over vegetables in reach in cooler **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg with other eggs in tray
- High Priority - Toxic substance/chemical stored by or with single-service items. Next to single service at frontline
- 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. Frontline deli meats **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Numerous **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Roast beef at 50°f in reach in cooler ( overnight temperatures )
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. frontline cooked beef
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Numerous . **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On counter at 60°f. Corrective action : voluntarily discarded
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Rawmeats. Over soups in freezer **Repeat Violation**
- 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. Frontline meats
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Prep area
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. To go plates **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. Handling bagel items at prep table **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese at 47?, in frontline cooler
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat vegetables in cooler **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Flat of. Eggs at 70? f ambient
- Intermediate - Cold holding equipment incapable of 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. Prep cooler at frontline with items at 47?f
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area. Sink obtained ( work in progress) manager to call inspector when hand sink is installed **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep area **Repeat Violation**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. RUSTY SHELVES IN COOLER
- Critical - Hand sink missing in food preparation room or area. AT SECOND KITCHEN /PREP/STORAGE AREA
- Critical - Label on a food item packaged on-site lacking required information. NUMEROUS ITEMS IN FRONTLINE COOLER
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting gloves on.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheeses, heavy cream-reach in cooler in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over pork. Corrected On Site.
- Critical - Observed toxic item improperly stored. Soap stored over cleean dishes at 3 compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage patties 96-99F-on flat top. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked sausage, chicken-reach in cooler in kitchen.
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10/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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