- Basic - Carbon dioxide/helium tanks not adequately secured. Near can storage area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed operator using thank you bags to store foods in WIF
- High Priority - Dented/rusted cans present. Operator placed can to the side to return to vendors
- Intermediate - Encrusted material on can opener blade.
|
09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in /freezer.
- Basic - Food stored on floor. Bag of onions on floor by pop bottles. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham in reachin cooler across from oven at 47°F double panned blocking airflow , ham moved to bottom of cooler. Corrective action taken.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to hold sanitizer bucket. **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.
|
6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. deli meat 50° F on top of RIC recessed bin corrective action taken food moved to bottom unit
|
2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front countertop of glass-doored reach in cooler
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed scoop in spice container on font service counter with handles in contact with food **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk white powder on shelf on cookline near large mixer.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed carton of creamer at 74?f in cookline reach in cooler.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken wings at 91?f sitting in fryer basket of cookline. Observed meatball at 121?f in stovetop pot.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Observed diced ham at 46?f and cooked sausage at 47?f in pizza prep reach in cooler top.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Observed sauce at 125?f being hot held on flat-top grill.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Observed three spray bottles of chemicals stored on rack above 3 compartment sink with nozzles facing clean food wares
- 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. Observed pizza prep reach in cooler at ambient temperature of 45?f in bottom, closed portion.
|
5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator observed washing and rinsing pizza baking tray but not sanitizing item before putting it away.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked meatball at 47?f and cooked sausage at 46?f in pizza prep reach in cooler top. Observed shredded cheese at 47?f sitting out at pizza prep line.
- High Priority - Toxic substance/chemical stored by or with food. Observed spray bottle of glass cleaner stored on same shelf with nozzle facing spices and coffee and above bottled water next to office desk.
|
1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. observed sanitizer bucket sitting in frontline handsink
- Critical - Observed encrusted material on can opener. encrusted dried food debris observed on blade.
- Critical - Observed encrusted, soiled material on slicer. observed encrusted dried food debris on interior blade
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. out back door
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee filling up sanitizer bucket in frontline handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cup being used to dispense bulk white powder at back preparation area shelf
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked meatball at 47 degrees and pepperoni at 48 degrees in pizza prep reach-in cooler top.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. observed two used egg shells sitting in carton with unused eggs in back preparation area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed meatball at 109 degrees in makeshift steam table on stove.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed tuna salad cooling from ambient for 4.5 hrs according to operator at 47 degrees.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. observed half flat of eggs sitting out at back prep table with no employees engaged in food preparation and no customers in establishment. operator moved eggs to walk-in cooler.
- Critical - Working containers of food removed from original container not identified by common name. observed bulk white powder container on back preparation storage area shelf with no label
|
6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No professional hygiene and/or foodborne illness training provided. 3 persons
- 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
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employee with ineffective hair restraint. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. pasta
- Critical - Observed spray hose at dish sink lower than flood rim of sink. immersed in standing water
- Critical - Outer openings not protected with self-closing doors. rear door
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Vacuum breaker mising at hose bibb.
|
9/19/2011 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new gloves without washing hands first
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed shredded cheese at 49 degrees in kitchen reach-in cooler near fryers. observed cooked sausage at 48 degrees and cooked meatball at 47 degrees in pizza prep area reach-in cooler top. Repeat Violation.
|
3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/24/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, cooked pasta, sauces, soups in walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese observed at 53 degrees sitting out at back prep prep table. cooked sausage found at 57 degrees, also observed out of temp were ham and cut tomatoes all in pizza prep area reach-in cooler top. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef observed over pepperoni in walk-in cooler Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic salad dressing cups with no handle used in multiple bulk spice jugs in back prep area
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before putting on a new pair of gloves
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. employee washed and dried hands but did not use chemical hand sanitizer before making pizza with bare hands including handling cheese and toppings.
- Critical. Observed employee eating in a food preparation or other restricted area. on front prep area on reach-in cooler top that also houses ice tea dispensers and espresso maker
- Observed utensils stored in crevices between equipment. knives in crack between back prep reach-in cooler and prep table
- Critical. Chemical hand sanitizer lacking at handwashing lavatory. at pizza prep area handsink. AOP facility
- Critical. Manager lacking proof of Food Manager Certification. Only CFM expired. This violation must be corrected by : 12/7/10.
- Critical. No Certified Food Manager for establishment. Only CFM for establishment is expired. This violation must be corrected by : 12/7/10.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Observed expired Food Manager Certification. Richard Murphy expired 7/5/10. This violation must be corrected by : 12/7/10.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Only CFM is expired. This violation must be corrected by : 12/7/10.
|
10/8/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. on pizzas sitting out near pizza oven
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, pepperoni, other pizza toppings in pizza make reach-in cooler. shredded cheese sitting out on back prep table. Corrected On Site. closed lid
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw fish stored in same bowl with raw veal in walk-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw veal stored over pre-cooked chicken and raw chicken stored over pepperoni in walk-in cooler Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to pizza cooking trays. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. employee observed washing and rinsing food wares in 3 sink but not sanitizing before putting items away
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in sanitizer bucket exceeds 200ppm Repeat Violation.
- No copy of latest inspection report.
|
4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. filling up sanitizer bucket at front prep line handsink. At CB ice dumped in cookline handsink.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in front prep line sanitizer bucket Repeat Violation. At CB chlorine bleach in front prep sanitizer bucket exceeds 200ppm.
|
1/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, bags of cooked pastas, cooked sausage, sauces in WIC Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza at front counter. red sauce in kitchen steam kettle Corrected On Site.
- Critical. Displayed food not properly protected from contamination. pizzas on display at front counter with no guard from public contamination. directly in front of establishment entrance. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over lemons in WIC Repeat Violation.
- Critical. Observed food stored on floor. many bins of food including lemons and pepperoni shoved under storage racks in WIC Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in spice container near soup dispenser. spice container on back prep table, oil and garlic bin in back prep. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handled celery to put into customer's order with no gloves or utensil. employee assembling pizza with bare hands. Corrected On Site. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. filling up sanitizer bucket at front prep line handsink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in front prep line sanitizer bucket Repeat Violation.
|
11/19/2009 | Routine - Food | Warning Issued |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/12/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Lappetito Ii Pizza & Deli, 13260 Immokalee Rd, Naples, FL »