- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. At bar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By grill **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 47° F in RIC at bar corrective action taken milk moved to working RIC
- 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. DM 10 ppm chlorine
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sausage 95° F on prep table at room temp corrective action taken sausage moved to RIC
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Seared salmon on menu no advisory
- 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. RIC at bar 47° F
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer observed flowing through hose but not detected on dishes. VistaServ called. Must sanitize manually until repaired.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 12/18/12.
- 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. One foodhandler on staff. This violation must be corrected by : 12/18/12.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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10/16/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 7/18/12. Mgr and owner scheduled for exam on 9/27/12. Time extension to next unannounced inspection.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 7/18/12. SafeStaff book onsite. Do training for pizza chef and document. Time extension to next unannounced inspection.
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7/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Moved sanitizer hose further down into product and re-ran.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 7/18/12.
- 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. This violation must be corrected by : 7/18/12.
- Observed employee with no hair restraint. Chefs.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Pizza chefs assembling pizzas with barehands without having washed hands first and without written AOP on file. Wrote AOP with operator today. Educated chefs re: handwashing. Corrected On Site.
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5/20/2012 | Routine - Food | Warning Issued |
- Exhaust fan inoperable in bathrooms.
- Critical - No Certified Food Manager for establishment.
- Critical - No conspicuously located thermometer in holding unit. for inside refrigeration
- 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. Provided employee training bulletin.
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1/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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