- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - In-use tongs stored on oven door handle. Observed 2 tongs on oven door handle in kitchen. **Warning**
- Basic - Leaking pipe at plumbing fixture. Behind dish machine. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3/26/14. **Warning**
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08/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Food stored on floor. Oil on floor ind rys torage. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. Observed 2 tongs on oven door handle in kitchen. **Warning**
- Basic - Leaking pipe at plumbing fixture. Behind dish machine. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at waiter station. **Repeat Violation** **Warning**
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Operator stated chlorine sanitizer bucket was empty and will get a new one at restaurant depot. **Repeat Violation** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw bacon and cooked lasagna, not all packaged in reach in freezer. **Corrected On-Site** **Warning**
- 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. See stop sale. Marinara sauce 48f in beverage reach in cooler on cook line. Cook stated sauce was made last night at 8 pm. Observed condensation on lid. **Warning**
- 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. Cheese pizza pie on prep table. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in waiter station. Corrective action taken: operator discarded. Next day callback per Valerie Freeman. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed 2 thermometers at 0 f and 38f. Corrective action taken: operator threw out thermometer reading 0f and calibrated other thermometer to 32f. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expires 3/26/14. **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Light shield damaged/in disrepair. 2 SHIELDS, BOTH
- Basic - Stored food not covered in freezer. PASTA SHELLS IN BACKROOM FREEZER. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. COOKED SAUSAGE **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm UPON FIRST TEST. SERVER REFILLED BUCKET, QUAT=200ppm **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. OPERATOR PAID OVER PHONE AT TIME OF INSPECTION, CONFIRM#137057715 **Corrected On-Site**
- 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. TESTED 3 TIMES, NO NOTICEABLE CHANGE OF COLOR ON TEST STRIP EACH TIME.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CUT LETTUCE AND TOMATOES IN SERVER REACH IN AT 46° OPERATOR MOVED TO WALKIN. Rechecked at 43° **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. BACKROOM SERVER COOLER
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Small ramikin in parm cheese container. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mixer head
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust. Near air vents in kitchen
- Basic - Clean bowls and plates not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing braclet.
- Basic - Food stored on floor. Glass beer bottles on store room floor.
- Basic - In-use knife/knives stored in crack between sink and wall at three compartment sink.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle in breadcrumbs.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- Basic - Light shield damaged/in disrepair, back area.
- Basic - Lime scale build-up inside ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Extra pizza topping storage cooler.
- Basic - Plumbing system in disrepair. Hand wash sink near storage room.
- Basic - Soiled reach-in cooler gaskets. Glassdoor RIC
- Basic - Stored food not covered in chest freezer. Par cooked pasta. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms stored along side RTE food. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Kitchen area.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Bins containing breadcrumbs and flour
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter on cook line, held at 51°
- High Priority - Dented/rusted cans present. See stop sale. Can of roma tomatoes, dented.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wiped hands on towel then prepared food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, pizza 73°F without proper timemarking. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over red sauce.
- High Priority - Toxic substance/chemical stored by or with food. Windex stored with wine bottles. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink, front.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food, in old owner name need in new owner name.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shredded mozz cheese and roast beef.
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10/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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