- Basic - Equipment in poor repair......reach in cooler by convection oven in kitchen. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Warning** Call back : 6/3/14: ambient temperature 43°in walk in cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......lamb, cheese, sauce , ricotta cheese, pasta, roasted peeper 47° in walk in cooler. Operator stated that for prep. Door was open that cause temperature high. Advised operator closed door all the time. Butter, pasta, sauce, veal 59° in reach in cooler by convection oven-in kitchen. Food being held less than 4 hours. Ice down on food. **Corrected On-Site** **Warning** Call back: 6/3/14: chicken stock, veal stock, cooked chicken, balsamic dressing, tomato sauce, marinara sauce, cannoli cream , cheese 45° in walk in cooler . Food moved to reach in cooler . Corrective action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.......raw liquid eggs above raw breaded veal ,cook line. **Corrected On-Site** **Warning** Call back : 6/3/14: raw liquid eggs above raw breaded veal in reach in cooler , cook line .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......chicken stock, sauce, soup, lamb ,pasta in walk in cooler. **Repeat Violation** **Warning** Call back : 6/3/14: balsamic dressing , tomato sauce, marinara sauce, chicken stock, veal stock , cannoli cream , cooked chicken ( all cooked food and prepared ready to eat food) not date marked . As per operator food was cooked and prepared 6/1/14 on Sunday.
|
6/3/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. All food in walk in cooler and reach in cooler. **Warning**
- Basic - Equipment in poor repair......reach in cooler by convection oven in kitchen. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees......bar and kitchen by 3 compartment sink. **Repeat Violation** **Warning**
- Basic - Plumbing system in disrepair....faucet handle broken in handwashing sink , kitchen. **Warning**
- High Priority - Food stored in ice used for drinks. Water bottle stored in drinking ice. Operator discarded ice. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......lamb, cheese, sauce , ricotta cheese, pasta, roasted peeper 47° in walk in cooler. Operator stated that for prep. Door was open that cause temperature high. Advised operator closed door all the time. Butter, pasta, sauce, veal 59° in reach in cooler by convection oven-in kitchen. Food being held less than 4 hours. Ice down on food. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler........raw fish above ready to eat stuffed cheese in cook line. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.......raw liquid eggs above raw breaded veal ,cook line. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink......by 3 compartment sink in kitchen. **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......chicken stock, sauce, soup, lamb ,pasta in walk in cooler. **Repeat Violation** **Warning**
|
4/1/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor...onion.
- Basic - No handwashing sign provided at a hand sink used by food employees......bar and kitchen by wall.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature....chicken.
- Basic - Stored food not covered in walk-in cooler.....all most food are not covered.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauces, cheese, chicken stock , meats 45°. Adjusted thermostats . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish, sausages above cheese, spinach. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken with cooked meats and raw chicken ,raw meats above bread . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing......stored bottle in handwashing sink at bar.
- Intermediate - Hot water not provided/shut off at employee handwash sink.....kitchen by wall.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......kitchen by wall.
- Intermediate - No soap provided at handwash sink.....bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......cooked chicken, sauces, soups, vegetable ,pasta in reach in and walk in cooler.
|
11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Server station handsink used to ice beverages.
|
5/3/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. --- cook line
- Critical - No conspicuously located thermometer in holding unit. --- cook line tall bev air reach in cooler,
- Critical - No handwashing sign provided at a handsink used by food employees. --- cook line
- Critical - Observed cloth used as a food-contact surface. --- in walk in cooler , terry cloth towel atop peeled potatoes
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- on cook line in 92 degree F. wztet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- reach in cooler - cook line - beverage air: sausage 47 degrees F., pasta 46 degrees F., cut potatoes 49 degrees F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, buckets of red sauce and broth/soups.
|
10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- bev air cooler at end of cook line
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed cloth used as a food-contact surface. --- in walk in cooler, terry cloth towel atop peeled carrots in water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrective Action Taken food relocated.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, peeled onions, peeled sweet potatoes, peeled carrots.
- Critical - Observed uncovered food in holding unit/dry storage area. --- red, pink, white, brown and mushroom sauce.
- Observed waste line passing through ice storage bin. --- at cocktail bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- red, pink, white, brown and mushroom sauces.
|
5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed soiled material on mixer head.
|
11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fan guard.
- Observed gaskets with slimy/debris build-up. cookline reach-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, sauces, soups in walk-in cooler.
|
5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. kitchen
|
11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
|
4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Potentially hazardous food properly thawed
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Lighting provided as required. Fixtures shielded
|
12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Josephine's Italian Rest, 5751 N Federal Hwy, Boca Raton, FL »