- Basic - Gaskets/seals on holding unit in poor repair. (Salad coller) **Repeat Violation** **Warning**
- 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. (0ppm chlorine. Supply bucket is empty.) **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Only paper copies observed from a safe staff book with a blank certificate.) **Warning**
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10/31/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Gaskets/seals on holding unit in poor repair. (Salad coller) **Repeat Violation** **Warning**
- 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. (0ppm chlorine. Supply bucket is empty.) **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. (Supply is empty) **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Only paper copies observed from a safe staff book with a blank certificate.) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. (Salad cooler, 51°F peppers cooling since 11am, 54°F coleslaw from prep, 57°F cream from use. Items relocated to a working unit.) **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (28°F in ice bath) **Corrected On-Site** **Warning**
- Intermediate - Refrigerator 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. (54°F ambient air salad maketable.) **Warning**
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used in cheese at pizza table
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Hood soiled with accumulated dust.
- Basic - Reach-in cooler gasket torn/in disrepair. Prep area. Gasket also dirty.
- Basic - Reuse of single-service articles. Plastic tubs.
- Basic - Soil residue build-up on nonfood-contact surface. Mop sink area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 49° and sauce 48° items moved to working cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm. Rechecked 100 ppm. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. On bottom of freezer. Also reach in cooler back wall in prep area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked Pasta cooling 1/2 hr in covered container, uncovered, moved to working cooler **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. Assorted items upright freezer
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Equipment in poor repair. Microwave interior , cook line
- Basic - Lime scale build-up inside ice machine.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 10ppm chlorine, recheck 100ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pat 46°, wait station , placed into refrig **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. Cooked pasta
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Bunn coffee maker stored on floor
- Basic - Interior of microwave soiled with encrusted food debris. Cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area **Corrected On-Site**
- Basic - Single-service items stored on floor in kitchen. Pizza boxes
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar bin
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine measured at 200ppm, recheck 100ppm **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water in bottom of pizza table
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. pasta covered during cooling process Corrected On Site. uncovered
- Critical - Observed interior of microwave soiled.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. measured 200ppm ; wiping cloths Corrected On Site. recheck 100 ppm
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. new opetator has 60 days to obtain
- 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. new operator has 60 days to obtain
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for dish machine Corrected On Site.
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2/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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