- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closing door hinge does not self close when door is fully opened. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside RIC to left of oven. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At dishwasher area, and on rear prep table. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Photocopies only onsite. Original certificates are required. **Repeat Violation** **Warning**
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10/31/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Unwrapped pizza boxes on floor. **Corrected On-Site**
- 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. On rear prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC right top unit by oven: Garlic in oil 51°F, cheese 54°F per chef in unit overnight. Disposed of by chef.
- 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. RIC right top unit by oven: Garlic in oil 51°F, cheese 54°F per chef in unit overnight. Disposed of by chef.
- High Priority - Raw animal food stored over cooked food. Raw chicken above lasagne and vegetables in stand up cooler. **Corrected On-Site**
- 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 right top unit by oven: Garlic in oil 51°F, cheese 54°F. Left top unit working.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagne. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Original certificates not provided, photocopies only.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment, light housings above stove, soiled with accumulated grease and dead bugs.
- Basic - Bowl or other container with no handle used to dispense salt.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Unwrapped pizza boxes on floor in dry goods storage hallway. **Corrected On-Site**
- Basic - Condensation or other drainage not disposed of according to law. Bucket of standing gray water below ice machine at front counter.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 70°F @ 30min. Advised to bring below 41 within time, or dispose of after 4 hours. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw fish above meat sauce in reach in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dough tray over garbage can. **Corrected On-Site**
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline. **Corrected On-Site**
- 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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1/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2013 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. Operator is currently working with Plan Review and is in process of applying for license.
- Critical - Manager lacking proof of Food Manager Certification and no one certified at this location.
- Critical - Manager lacking prooof of Food Manager Certification.
- Critical - No certified Food Manager for establishment.
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11/2/2012 | Routine - Food | Warning Issued |
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