- Basic - Cove molding at floor/wall juncture broken/missing. By walkin cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cookline
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Front door
- Basic - Single-service articles not stored inverted or protected from contamination. To go in bar area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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 - 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. Creamer beverage station
- Intermediate - Handwash sink used for purposes other than handwashing.cookline and bar area
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Iced buckets **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pan rack
- Basic - Outer openings not protected with self-closing doors. Door closer disconnected
- Basic - Working containers of food removed from original container not identified by common name. Bulk items **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line by cooler
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Dumpster overflowing garbage. Plaza dumpster
- Basic - Garbage on the ground and/or pad around dumpster.plaza dumpster
- Basic - Missing drain plug at dumpster. plaza dumpter
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen near walk in cooler and wait station **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen and bar areas **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta in walk in cooler stacked between cooling foods **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cutting board inside bar handsink **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.walk in cooler **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walk in cooler **Corrected On-Site**
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12/12/2013 | Routine - Food | 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line.
- Basic - Equipment in poor repair. Dish machine overflowing.
- Basic - No handwashing sign provided at a hand sink used by food employees. Server area
- Basic - Wood food-contact surface not properly sealed. Shelving in kitchen. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. In walk in cooler and reach in coolers.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw tuna stored over cooked pasta.
- Intermediate - Employee filled salad bowl with vegetables at handwash sink. In kitchen.
- Intermediate - Employee rinsed utensil in handwash sink. Cook line
- Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink behind bar and in server station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout coolers.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - All Bathroom doors not self-closing.
- Basic - Wood food-contact surface not properly sealed.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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1/31/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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