- Basic - Building components, attachments or fixtures in poor repair. Window in shed cracked.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Hole in wall. Outside shed where water softener line exits.
- Basic - Light not functioning. In kitchen.
- Basic - Screen in door torn/in poor repair - vermin present. Back shed.
- Basic - Single-service articles improperly stored. Under sink in server station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Items in reach in cooler.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. In back storage shed.
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6/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Building components, attachments or fixtures in poor repair. Window in shed cracked.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. Next to gloves on prep table.
- Basic - Hole in wall. Outside shed where water softener line exits.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light not functioning. In kitchen.
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Screen in door torn/in poor repair - vermin present. Back shed.
- Basic - Single-service articles improperly stored. Under sink in server station.
- Basic - Well water testing report/documentation is not available upon request.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. In grande cheese container soup and stew.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon 44°. Stew 44°. Soup 44°. Fridge adjusted to cool. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over soup. Chicken with potato salad.
- High Priority - Roach excrement and/or droppings present. Numerous dried roach droppings and 4 egg casings in the hard to reach areas on the floor in outside shed. **Warning**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Pasta strainer blocking sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing pasta.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Items in reach in cooler.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. In back storage shed.
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5/31/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/31/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small Reach-In Cooler. See 3A violation for temperatures. Ambient Air 55 Degrees F.
- Critical - Hotel and Restaurant license not properly displayed.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream, Blue Cheese and Pasta 48-55 Degrees F. in small reach-in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. (Pasta date mislabled).
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10/12/2012 | Routine - Food | Warning Issued |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. KNIVES.
- Critical - Observed ICE stored in undrained ice. RED CHEST.
- Critical - Observed food being cooled by nonapproved method. Chicken at 128 Degrees F. covered in reach-in cooler.
- Critical - Observed raw animal food stored over cooked food. Raw Chicken over Cooked Ham. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed in towel bucket. Corrected On Site.
- Critical - Observed unlabeled sanitize solution bucket. Corrected On Site.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Big 5.
- Critical - No chemical test kit provided 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.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical - Observed screen in back screen door torn/in poor repair.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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9/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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