- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair. Front reach in cooler: ambient temperature of 58°f (TCS food discarded) , door hinge loose,
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.*cut lettuce 65°f. Discarded **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.*cut tomatoes 58°f. Discarded. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. 58°f **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At ambient temperature of 65°f on top of oven. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausages and rice in reach in cooler. Improper air circulation. Corrective action taken.
- High Priority - Presence of live ants in kitchen above HAND WASH SINK
- High Priority - Toxic substance/chemical stored by or with food. WD 40 above cannoli shells.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside reach-in cooler
- 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. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. 3-compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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07/23/2014 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle for sauce.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks , knives,
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Garlic butter 80°G, corrective action taken, put in warmer.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bug spray on top of microwave. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted material on can opener blade.
- 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.
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5/22/2014 | Complaint Full | Warning Issued |
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Corrective action taken put in RIC
- 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 - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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