- Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of the RIC draws soiled with food residue. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Observed large containers of food with no labels. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. Observed a bottle at bar stored in drink ice. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Observed no cold water at HWS near cookline. Owner states a plumber is scheduled to come a fix the issue in two days.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed no hot water handwashing sink by wait station. Owner states that plumber is scheduled to come in two days to fix the issue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink near dish machine. **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Observed RIC handles soiled with food residue.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed an accumulation of dust on the WIC fan and ceiling.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed foods in RIC greater than 41°F, *Cooked Pasta 54°F, Raw Chicken 53°F. Corrective action taken, all food items removed and placed in WIC and RIC. Operator will not use until the RIC can maintain a temperature of 41°F or less.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-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. Ambient temperature 57°F.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. In ice machine. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between HWS and RIC. **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In multiple Bulk white powders on shelves in back prep room near walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- Basic - Working containers of food removed from original container not identified by common name. Multiple Bulk white powders on shelves in back prep area near walk in cooler
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cookline
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef stored over raw calamari in cookline reach in cooler drawers. **Corrected On-Site**
- Intermediate - Food manager certification expired. Jose Baca **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed multiple serving trays stored in expo line handsink
- Intermediate - Handwash sink used for purposes other than handwashing. Observed cookline employee use handsink to rinse herbs
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Only CFM on site is expired
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
- Intermediate - No soap provided at handwash sink. Cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, sauces, cooked pastas in walk in cooler.
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. waitline handsink
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed soup cooling since 'yesterday or the day before' according to operator observed at 51 degrees in walk-in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. dishmachine handsink
- Critical - Handwash sink not accessible for employee use at all times. observed waitline handsink filled with serving trays. observed dishmachine handsink filled with cleaning items
- Critical - Observed buildup of slime in the interior of ice machine. observed excessive pink and clear slimy buildup on interior of ice machine
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw sausage stored behind tomato sauce in pizza prep reach-in cooler top. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw beef in walk-in cooler. Corrected On Site.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed creamy butter sauce at 61 degrees and soup at 48 degrees in walk-in cooler both cooling since yesterday morning. Corrected On Site. operator voluntarily discarded
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at 0ppm chlorine
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by water heater
- Critical - Handwash sink not accessible for employee use at all times. observed two serving trays covering waitline handsink. observed multiple metal food baskets completely blocking access to handsink in dishmachine alcove by hot water heater.
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline handsink across from pizza oven
- Critical - Observed buildup of slime in the interior of ice machine. excessive pink and lear slimy buildup observed on interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked brocolli at 53 degrees and cooked chicken at 47 degrees in cookline reach-in cooler top. Corrected On Site. lowered product levels
- Observed utensils stored in crevices between equipment. knife on cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date marking on any soups, sauces, cooked meats in walk-in cooler. operator states some prepared yesterday and some prepared 2 days ago.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cream sauce in walk-in cooler at 51 degrees after cooling 7 hours according to operator.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handsink at end of cookline furthest from 3 compartment sink
- 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. Pro This violation must be corrected by : 10/4/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee touch cooked chicken on cookline with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee put on new pair of gloves without washing hands first
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 47 degrees in cookline reach-in cooler at end closest to 3 compartment sink. Corrected On Site. lowered product level below fill line
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw squid stored over sauce and cooked lasagna in glass-doored cookline reach-in cooler furthest from 3 compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed cooked pasta, cooked meats, sauces in walk-in cooler with no date-marking.
- Critical - Working containers of food removed from original container not identified by common name. observed bulk white powder container in back preparation area with no label.
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8/4/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed red sauce cooling since yesterday at 51 degrees in walk-in cooler. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handsink nearest pizza oven
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed cutting loaf of bread while handling it with bare hands. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. pink slimy buildup observed on interior top of ice machine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked sausage at 47 degrees and cooked pasta at 46 degrees in cookline reach-in cooler with glass doors at end of cookline with pizza prep cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed sauces and soups held more than 24 hours in walk-in cooler with no date-marking
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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. Pro
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7/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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