Cafe Italia Improves its Sanitary Rating
520 S Andrews Ave
Fort Lauderdale, FL 33301
;
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions **Corrected On-Site**
Basic - Food not stored at least 6 inches off of the floor. Onions **Corrected On-Site**
Basic - Build-up of grease on nonfood-contact surface. Exterior side panels of fryers in kitchen
Basic - Dead roaches on premises. 1 dead next to slicer in kitchen . Owner immediately cleaned area **Corrective Action Taken**
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee. Put on a hat **Corrected On-Site**
Basic - Equipment in poor repair. Unser broken ice machine
Basic - Improper storage of maintenance equipment that interferes with cleaning. Clean equipment stored together with spices in kitchen
Basic - Interior of microwave soiled with encrusted food debris. Top of interior
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. In kitchen
Basic - Large amount of unused equipment/supplies present. Ice machine, 2 doors not in use reach in cooler used as prep table in kitchen
Basic - Storage area not maintained clean and organized. Next to walk in cooler
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cleaners in kitchen area . Removed by owner to keep hand wash sink clear and accessible at all times **Corrective Action Taken**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen . Provided **Corrected On-Site**
Intermediate - Slicer blade guard soiled with old food debris. In kitchen
Intermediate - Slicer blade soiled with old food debris. In kitchen
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of Unused kitchen equipment in kitchen
Basic - Dead roaches on premises. 2 dead roaches observed under pizza oven . Owner immediately clean area **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Owner in front counter . Put on a hat **Corrected On-Site**
Basic - Large amount of unused equipment/supplies present. In kitchen 2 fryers and 2 doors reach in cooler
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Found in front display area baked cheese pizza and baked chicken and spinach empanadas in 96°f under no temperature control. Per owner items left temperature control 45 minuets ago items marked with 4 hours time frame must be discarded at 3:45 pm. Provided owner with time as public health control form to utilize for future time. Corrective action taken
Intermediate - Accumulation of food debris/grease on food-contact surface. Stove burners in kitchen
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1 door silver house hold unit
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided at time of inspection **Corrected On-Site**
Intermediate - No soap provided at handwash sink. Provided at time of inspection in kitchen **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. Inside walk in cooler cooked chicken and cooked pasta marked at time of inspection **Corrected On-Site**
Basic - Carbon dioxide/helium tanks not adequately secured. In front of men bathroom
Basic - Large amount of unused equipment/supplies present. In prep area 2 fryers , house hold reach in cooler and 2 microwaves in prep area
Basic - Leaking pipe at plumbing fixture. In 3 compartment sink
Basic - Objectionable odor in establishment. In employee bathrooms
Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Basic - Storage of tools on shelf above or with clean equipment and utensils. In prep area hard tools next to food items
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. In 3 compartment sink
Intermediate - Hot water not provided/shut off at employee handwash sink. In prep area next to mop sink
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cold cuts meatballs,lasagna ,cheeses
Basic - Bathroom facility in disrepair. Strong odors in both bathrooms
Basic - Bathroom not conveniently located and accessible to employees. Using as a storage in men's bathroom
Basic - Carbon dioxide/helium tanks not adequately secured. Men's bathroom
Basic - Employee personal items stored in or above a food preparation area. In front line inside of not working reach in cooler used as storage for personal clothes
Basic - Employee with no hair restraint while engaging in food preparation. Owner/cook
Basic - Silverware/utensils stored upright with the food-contact surface up. In prep area **Corrected On-Site**
Basic - Storage area not maintained clean and organized. Paint cans and heavy equipment tools chainsaw
Basic - Unnecessary items on the premise. 2 old fryers in prep area unused and lots of personal items clothes And in front line unused flip top reach in cooler In prep area hallway silver house hold unit not working
Basic - Walk-in freezer shelves soiled with encrusted food debris.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Owner touched baked pizza with bare hands **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over hot dogs
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout walk in cooler cooked chicken,cooked pasta ,cooked lamb ,tuna salad,sausage
Basic - Accumulation of food debris/soil residue on handwash sink.
Basic - Bathroom door left open other than during cleaning or maintenance. Men bathroom
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tomatoes sauce
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Large amount of unused equipment/supplies present. In prep area cooking equipment and cold holding units
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. See stop sale. For pizza
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken next to cold cuts
High Priority - Vacuum breaker missing at mop sink faucet.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by 2 containers ,not in use at all
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza **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. Throughout walk in cooler cooked chicken and cold cuts
No Violations Were Observed
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, Burgers, Walk In Cooler **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Flour **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef, Reach In Freezer **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
Basic - Bathroom door left open other than during cleaning or maintenance. Men''s room **Warning**
Basic - Bathroom facility in disrepair. **Warning**
Basic - Bathroom door not self-closing. Men''s room **Warning**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice, Walk In cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces, Walk In cooler
Critical - Observed food stored on floor. Potatoes. Walk In cooler
Critical - Observed food stored on floor. Onions. Walk In cooler,
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Hand wash sink lacking proper hand drying provisions. Ladys room Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. Mens room. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. Kitchen
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.
Carbon dioxide/helium tanks not adequately secured.
Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Pizza, Front Counter
Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Calzone, Front counter
Critical - Observed uncovered food in holding unit/dry storage area. Butter, Walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
Critical - Hand wash sink lacking proper hand drying provisions. Mens room
Critical - Observed objectionable odors in bathroom. Ladys room
Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Pizza, Front counter
Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Sausages, Front counter
Critical - Observed toxic item stored by utensils. Rustoleum Plastic primer, Utensil storage area
Critical - Observed toxic item stored by utensils. Rustoleum High performance enamel, Utensil storage area
Critical - Observed toxic item improperly stored. Bissel One step furniture and panel polish
Critical - Observed toxic item improperly stored. Zyrolite Camo paint, Utensil storage area
Observed unnecessary items on the premise. Old Books and papers, Kitchen
No Violations Were Observed
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beans, Walk in cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Veegetables, Walk in cooler
Critical - Observed food stored on floor. Potatoes, Walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
Critical - Observed bathroom door left open other than during cleaning or maintenance. Mens room
Critical - Observed bathroom doors left open other than during cleaning or maintenance. Ladys room
Floors not maintained smooth and durable. Kitchen
Wet mop not hung to dry.
Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-07-11.
No Violations Were Observed
Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
Critical - No conspicuously located thermometer in holding unit. Walk In Cooler
Critical - Observed raw animal food stored over ready-to-eat food. Chicken, Walk In Cooler
Critical - Observed raw animal food stored over cooked food. Eggs, Walk In Cooler
Critical - Observed food stored on floor. Potatoes, Walk In Cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed encrusted, soiled material on slicer.
Wet mop not hung to dry.
Observed unnecessary items on the premise. Old cooler, Kitchen
Carbon dioxide/helium tanks not adequately secured.
Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11-23-10.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees. Mens roomCorrected On Site.
Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
Critical - License expired within 30 days after expiration date. Corrected On Site-operator paid during inspection-conf.#87041594
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed food stored on floor-bag of onions on wic floor.
Critical - Observed raw animal food stored over ready-to-eat food-raw hamburger meat stored over rte foods.
Critical - Raw animal food not properly separated from ready-to-eat food-chicken stored over rte food in wic.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-mashed potato wic.