- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink at oven and prep room.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm , **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken stock at cook line for 1 hour at 67°. Discussed requirements with PIC, moved to reach in cooler. Corrective action taken.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has receipt for books that have been ordered and will up date missing employee ASAP.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line.
- Basic - No copy of latest inspection report available.
- Basic - Soiled cloths, not kept in a suitable container prior to laundering. **Repeat Violation**
- 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 touching cooked sandwich with no gloves. Discussed with PIC requirements and reference text. Employee will use gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Employee forgot to mark pizza time. Discussed requirements with PIC and pizza was marked for one hour before. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by table and cutting boards. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken wings, **Corrected On-Site**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris. At prep table.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by table and cutting boards.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Evidence of employee smoking inside restaurant .
- Basic - No handwashing sign provided at a hand sink used by food employees. HWS next to mixer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza at prep table, PIC marked correct time. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Next to oven.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to mixer. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in walk in cooler at 69°, PIC uncovered. **Corrected On-Site**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Smoking in an enclosed indoor workplace.
- 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. EMPLOYEE MAKING SALAD WITH BARE HANDS,put on gloves. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef on soup. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
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