- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza takeout containers. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag with ice in walk in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. Knife **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Soup in cooler. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Working containers of food removed from original container not identified by common name. Olive oil **Corrected On-Site**
- 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. Meatball **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meat sauce
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg plant, pasta in walk in cooler.
|
09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Food stored in dry storage area not covered. Flour
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
- Basic - Single-service articles not stored inverted or protected from contamination. Take out plates
- Basic - Stored food not covered in walk-in cooler. Cook eggplant
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 45° in reach in cooler, corrective action taken.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 45° in reach in cooler. Corrective action taken.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce 45° in reach in cooler. Corrective action taken.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cook eggplant in walk in cooler
|
11/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used for scooping cheese. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Admin Complaint** **Repeat Violation**
- Basic - Equipment in poor repair. Walk-in cooler,Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not keep any potentially hazardous (time/temperature control for safety) foods in this unit until it is repaired, operating properly and able to maintain food at proper temperatures. **Admin Complaint** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris above the kitchen handsink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both Bain Marie coolers on the cooks line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Stored food not covered in walk-in cooler. Small bowls of salad stacked on top of each other with no protective barrier between them inside a container in the walkin cooler.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- 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 - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked lasagne and cooked pasta .
|
9/30/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
9/30/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Comminuted meat **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cellar phone
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service items stored on floor. Pizza container.
- Basic - Stored food not covered in walk-in cooler.soup/ sauce.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Nose. **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. Cook chicken **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce 128° on steam table. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler
- Intermediate - Slicer blade guard soiled with old food debris.
|
7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOKED LINGUINI @ 48; RANCH DRESSING @ 48; BLUE CHEESE DRESSING @ 48 IN WALK IN COOLER. **Warning**. AT CALL BACK: BLUE CHEESE DRESSING @ 48?; COOKED PASTA @ 48?; SALAMI @ 48?
- Intermediate - Walk-in cooler not 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. **Warning**. AT CALL BACK: BLUE CHEESE DRESSING @ 48?; SALAMI @ 48?; COOKED PASTA @ 48?.
|
3/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN WALK IN COOLER **Warning**
- Observed employee with no hair restraint. **Corrected On-Site** **Warning**
- Observed nonfood-contact equipment in poor repair. SHELVES IN WALK IN COOLER OBSERVED RUSTED AND PITTED. **Warning**
|
2/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Grease receptacle lid open, broken, or missing. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOKED LINGUINI @ 48?; RANCH DRESSING @ 48?; BLUE CHEESE DRESSING @ 48? IN WALK IN COOLER. **Warning**
- Intermediate - Walk-in cooler not 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. **Warning**
|
2/28/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. **Warning**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PIZZA STATION REACH IN COOLER. **Warning** **Repeat Violation**
- Observed attached equipment soiled with accumulated grease. HOOD EXHAUST SYSTEM. **Warning**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN WALK IN COOLER **Warning**
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS. **Warning**
- Observed employee with no hair restraint. **Corrected On-Site** **Warning**
- Observed nonfood-contact equipment in poor repair. SHELVES IN WALK IN COOLER OBSERVED RUSTED AND PITTED. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM @ 54?; SAUSAGE @ 52? **Warning** **Repeat Violation**
|
12/6/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CRUMBLED CHEESE #1.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CRUMBLED CHEESE #2.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. PROPER COLD HOLDING TEMPERATURES.
|
6/19/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PIZZA STATION COOLER.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. PROPER COLD HOLDING TEMPERATURES.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CRUMBLED CHEESE #1.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CRUMBLED CHEESE #2.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DRESSINGS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGPLANT.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE.
|
6/13/2012 | Complaint Full | Warning Issued |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SHREDDED MOZZ. CHEESE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER. CORRECTIVE ACTIONS TAKEN.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HEAVY CREAM.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. LINGUINI.
- Critical - Waste receptable not properly cleaned and/or the waste cleaning water improperly disposed. FLOOR MATS BEING CLEANED ON PUBLIC SIDEWALK.
|
1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PIZZA STATION REACH IN COOLER. Repeat Violation.
- No copy of latest inspection report.
- Non-prewrapped utensils not properly presented. PLATES AND GLASSES NOT INVERTED.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. LINGUINI.
|
5/31/2011 | Routine - Food | Administrative complaint recommended |
- Critical. OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIIT: HAM: LESS THAN 4 HRS. CORRECTED ON SITE.
- Critical. OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT: SAUSAGE. LESS THAN 4 HRS. CORRECTED ON SITE.
- Critical. OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT: GARLIC & OIL MIX.
- Critical. OBSERVED COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES: PIZZA STATION REACH IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE, IT SHALL NOT BE USED TO STORE P.H.F.S. OR "TIME IN LIEU OF TEMPERATURE" (WITH WRITTEN PLAN) SHALL BE USED AS A PUBLIC HEALTH CONCERN.
- Critical. OBSERVED AMBIENT AIR THERMOMETER IN HOLDING UNIT NOT ACCURATE WITHIN +/- 3 DEGREES FAHRENHEIT: WALK IN COOLER.
- Critical. OBSERVED FOOD STORED ON FLOOR: ICE IN WALK IN FREEZER.
- OBSERVED NONFOOD-GRADE CONTAINERS USED FOR FOOD CONTACT: PAPER BAGS USED TO DRAIN COOKED EGGPLANT.
- Critical. OBSERVED SOILED REACH-IN COOLER GASKETS.
- Critical. OBSERVED NO CERTIFIED FOOD MANAGER FOR ESTABLISHMENT.
- Critical. OBSERVED NO CURRENTLY CERTIFIED FOOD SERVICE MANAGER ON DUTY WITH FOUR OR MORE EMPLOYEES ENGAGED IN FOOD PREPARATION.
- Critical. OBSERVED NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED. ALL PUBLIC FOOD SERVICE ESTABLISHMENTS MUST PROVIDE THE DIVISION WITH PROOF OF EMPLOYEE TRAINING UPON REQUEST, INCLUDING, BUT NOT LIMITED TO, AT THE TIME OF ANY DIVISION INSPECTION OF THE ESTABLISHMENT.
|
7/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CHICKEN WINGS. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN WINGS. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN WINGS. STOP SALE ISSUED.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MEATBALL. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC & OIL MIX. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PIZZA STATION REACH IN COOLER. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. WALK IN COOLER DOOR. Repeat Violation. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Floors not maintained smooth and durable. FLOOR IN WALK IN COOLER IN DISREPAIR. Repeat Violation. Repeat Violation.
- Critical. Food Service Manager not certified after 30 days of employment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. NO PROOF TRAINING WAS PERFORMED BY A CERTIFIED FOOD MGR Repeat Violation.
|
6/25/2010 | Food-Licensing Inspection | Administrative complaint recommended |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Current license properly displayed
- Critical. Food management certification valid
- Critical. Employee training validation
|
5/27/2010 | Food-Licensing Inspection | Admin. Complaint Callback Not Complied |
- No Violations Were Observed
|
3/1/2010 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Critical. Please see inspection report for more details.
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. (A) FOOD shall be protected from cross contamination by: (6) Protecting FOOD containers that are received PACKAGED together in a case or overwrap from cuts when the case or overwrap is opened;
- Critical. Please see inspection report for more details.
- Critical. Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.
- Please see inspection report for more details.
- Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;
- Critical. Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
|
2/23/2010 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Rotilli Italian Restaurant, 3992 W Hillsboro Blvd, Deerfield Beach, FL »