- High Priority - Nonfood-grade containers used for food storage - direct contact with food, spray bottles for oil.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, pasta 48° held on cook line. Corrective action taken. 42° at end of inspection. Manager iced down.
- 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. Eggplant with grilled onions 50° at start of inspection and 49° at end date marked Monday 5/5.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, spicy sauce in 22 quart cambro date marked Monday 5/5 48° in center at start of inspection, 47.5 at end of inspection. Pomodoro sauce in 22 quart cambro date marked Monday 5/5 48° in center at start of inspection and 47.3 at end of inspection. **Admin Complaint** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled, by 3 compartment sink.
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5/6/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/8/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, calamari batter 70°. Employee time marked and will discard at 2 pm. Corrective action taken. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, restroom. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, Roma and Alfredo sauce, both 52°, in walk in cooler date marked Tuesday 10/22. **Warning**
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10/23/2013 | Routine - Food | Warning Issued |
- Basic - Walk-in cooler gasket torn/in disrepair......air gap in walk in cooler door.
- High Priority - Canned sauce, opened and not reheated, not cooled to 41 degrees Fahrenheit within 4 hours. ......primarisa sauce 50° in walk in cooler. Voluntarily discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........primarosa sauce 50°, tomato sauce 45° in walk in cooler was keep from can. Voluntarily discarded sauce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....raw beef above sauces in walk in cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.....employee take out food debris from handwashing sink and then return to food prep.without changing gloves. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.......saut pan. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.......some food evidence ( mushroom ) in hand washing sink by prep.sink. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.......women rest room and prep. area hand washing sink 86° **Corrected On-Site**
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......chick pease, eggplant ,mushroom , home made dressing 51?anti pasto cooler. Food moved to freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above..... Sauce 122?, kitchen. Reheated again 165? **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. ....anti pasto cooler, frontline . Must not have stored any potentially hazardous food until maintain at proper temperature .
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits......inside cooking pan **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.......obstructed by cutting board by the ice machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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.....home made dressing, sauce in walk in cooler.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing signs provided at all handsinks used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. _--- IN PROCESS
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8/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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