- 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. **Warning**. Observed the same at the callback inspection.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**. Observed the same at the callback inspection.
|
11/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
|
09/08/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - All potentially hazardous (time/temperature control for safety) food on the front counter hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- 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. **Warning**
- 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. The pizza prep cooler. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
- Intermediate - Walk-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. **Warning**
|
09/05/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - All potentially hazardous (time/temperature control for safety) food on the front counter hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All PH food in the pizza prep cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 6 different kinds of pizza that expired between 13:30 and 14:00. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- 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. **Warning**
- 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. The pizza prep cooler. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
- Intermediate - Walk-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. **Warning**
|
09/04/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Using a stainless steel bowl for salt. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin for the soda machine. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture under the hand sink near the 3 compartment sink.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen and prep areas.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and prep areas.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. The hand wash sink in the kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Observed employee preparing salad wearing only one glove. **Corrected On-Site**
- High Priority - Employees washed hands with cold water. No hot water available.
- Intermediate - Hot water not provided/shut off at employee handwash sink. All hand sinks.
- Intermediate - No hot running water at three-compartment sink.
|
5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.steam table pans.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza station reach-in cooler.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Lasagne, Lime, pizza and spaghetti sauces in the walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turned off oven being used for hot hold, chicken 106°, ziti 104°, food is being rapidly reheated . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw chicken and fish stored above pizza sauce in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Lime, pizza and spaghetti sauces in containers about 14" deep in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lasagne, Lime sauce, spaghetti and pizza sauces in the walk-in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Lime, pizza and spaghetti sauces in the walk-in cooler.
- 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. Pizza station/ prep reach-in cooler
- Intermediate - Spray bottle containing toxic substance not labeled hanging fron a wire storage rack. **Corrected On-Site**
|
4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Insert pans
- Basic - Interior of microwave soiled with encrusted food debris. 2 under the front counter.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken in the turned off kitchen oven at 92°. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza sauce in the walk-in cooler made on 12/30/13.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Front counter pastas and lasagne. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pizza sauce
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Front counter salads.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed ant and roach killer.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza by the slice and Strombolis.
- High Priority - Raw animal food stored over cooked food. Raw chicken above pizza sauce in the walkin cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Onion chopper **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer pails next to the 3 compartment sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza by the slice and Strombolis at the front counter. Provided form and helped manager fill out.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pizza sauce in the walk-in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. By the front counter hand wash sink.
|
12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop holder is soiled. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken parm left out on top of the stove. Placed in steamer **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pizza sauce in the walkin.
|
8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed toxic item improperly stored.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. For pizza,pasta,lasagna by window
|
11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler This violation must be corrected by : 08/15/12.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food in walk in cooler- Corrective action- Put all potentially hazard food in reach in cooler- Called for service immediately - This violation must be corrected by : 08/15/12.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Working containers of food removed from original container not identified by common name. Water Corrected On Site.
|
8/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food contaminated- Food discarded-Chicken
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated under all equipments
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Shelves by front desk-
- Critical - Observed roach activity as evidenced by one dead roach found Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
|
1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under Paragraph (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
- During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- The mobile food dispensing vehicle shall designate a commissary within the theme park or entertainment complex, which commissary shall be equipped with a mobile cleaning unit that will travel from the commissary to the mobile food dispensing vehicle. The mobile cleaning unit will be based in a service area adjacent to the designated commissary as described in paragraph (2)(d) of this rule. The mobile cleaning unit shall be stocked with supplies to clean the interior and exterior of a mobile food dispensing vehicle. In addition, the mobile cleaning unit shall carry a supply of potable water sufficient to fill the mobile food dispensing vehicle's potable water tank, and shall be able to pump waste water from a mobile food dispensing vehicle into holding tanks on the mobile cleaning unit, if necessary. The mobile cleaning unit holding tanks shall emptied in accordance with the provisions of paragraph (2) (d) if this rule.
|
8/3/2011 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Villa Fresh Italian Kitchen, 12801 W Sunrise Blvd Ste F 233, Sunrise, FL »