- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **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 slicing cheese with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......tomato sauce 45°, balsamic sauce 43° in 6 door reach in cooler . Put Chill stick on food. Corrective action taken.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......spring mix 59°, roasted corn 61° no under control temperature in front counter. Food being held less than 4 hours . Food moved to acceptable cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.......pizza 72° to 74° in pizza display case. Pizza being held less than 4 hours. Time marked on pizza. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler......raw shell eggs above ready to eat lettuce in 6 door reach in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils......,Windex spray bottle hang on stored clean utensils shelf by the 3 compartment sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food......provided operator time as a public health control form.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.......marinara sauce 61° true reach in cooler. Reheated again 165° then operator will follow the proper cooling processes . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.....pizza sauce in true reach in cooler.moved it to freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......pizza 76° to 81° in pizza display counter.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils......by the 3 compartment sink.
- High Priority - Toxic substance/chemical stored by or with single-service items.......Windex spray bottle by pizza boxes , underneath Counter and shelf underneath microwave in kitchen. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.....provided time as a public health control form.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered. Pizza sauce and marinara sauce in true reach in cooler.
- 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.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No handwashing signs provided at a hand sinks used by food employees.
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6/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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