- 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. Employee making dough. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employees engaged in food prep
- Basic - Food contaminated by unsanitized equipment. Plastic bucket store directly on top of cooked pasta in COOKLINE lid cooler. Plastic bucket stored directly on top of cooked pork diced in COOKLINE lid cooler **Corrected On-Site**
- Basic - Food stored on floor. Boxes of food in walk in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw beef in rear area near door. **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. Tomato sauce in walk in cooler (2 buckets) 50-52°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce at pizza station 50°. CORRECTIVE ACTION TAKEN: sauce was stirred and lid was lowered and closed tightly to trap in cold air and cool
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Tomato sauce (2 large buckets) in walk in cooler 50-52°.
- 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. Pizza by the slice at pizza station. Corrective action taken: pizza cook verified pizza was made an hour ago at time of inspection and time mark was replaced.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready toe at lentil soup in walk in cooler **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Employee restroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area hand sink, employee restroom, back hand sink by rear door **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple instances including cooked pasta, cooked lasagna, pasta mixtures, sauces (walk in cooler mislabeled), sliced provolone cheese in upright cooler at end of COOKLINE
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. PURSES ABOVE SODA SYRUPS
- Basic - Employee with no hair restraint while engaging in food preparation.KITCHEN EMPLOYEES
- Basic - In-use ice scoop stored on soiled surface between uses. STORED ON LIQUOR RACK BEHIND BAR
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.NOT 135° or greater. At 106° ON COOKLINE
- Basic - No handwashing sign provided at a hand sink used by food employees.REAR SINK. BAR SINK.
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up.NEAR COOKLINE WINDOW
- Intermediate - Cutting board(s) stained/soiled.COOKSLINE
- Intermediate - Handwash sink not accessible for employee use at all times.DESK FAN STORED ON SINK
- Intermediate - Handwash sink used for purposes other than LINEN STORAGE BAR SINK
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.COOKLINE. BAR SINK.
- Intermediate - No soap provided at handwash sink.COOKLINE. BAR SINK
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.cookline
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.seafood/kitchen **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chicken/beef/wic#2 **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by prep sink
- Intermediate - Slicer blade guard soiled with old food debris.kitchen
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.cookline
- Critical - No conspicuously located thermometer in holding unit.walk in cooler
- Observed cutting board grooved/pitted and no longer cleanable.cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.cookline
- Observed single-service items stored on floor.pizza boxes/storeroom Corrected On Site.
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8/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- 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. Pro This violation must be corrected by : 06/12/12.
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6/12/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom.employee restroom
- 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 : 06/12/12.
- Critical - Observed dented/rusted cans.tomato can/kitchen
- Critical - Observed food stored on floor.walk in freezer Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen Corrected On Site.
- Observed ice scoop with handle in contact with ice.kitchen
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs/cookline Corrected On Site.
- Observed single-service items stored on floor.pizza boxes/storeroom
- Observed utensils stored in crevices between equipment.knives/cookline
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4/12/2012 | Routine - Food | Warning Issued |
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
- Violation: 13-03-1 Observed employee with no hair restraint. young lady preping at prep table
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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2/15/2012 | Complaint Full | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Observed employee with no hair restraint. young lady preping at prep table
- Critical - Observed food stored on floor. box of meat on the walk-in freezer floor Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/21/2011 | Complaint Full | Warning Issued |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 Corrected On Site.
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11/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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