Caffe Italia Improves its Sanitary Rating
3471 N Federal Hwy
Fort Lauderdale, FL 33306
;
Basic - - From inspection on 2017-01-05: Basic - All dumpsters have an open dumpster lid. **Warning** - From follow-up inspection on 2017-02-07: Same. **Time Extended**
Basic - All dumpsters have an open dumpster lid. **Warning**
Basic - Hole in the wall under the triple sink as well as the wall under the microwave shelf. **Warning**
Basic - No handwashing sign provided at bathroom hand sink used by food employees. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair on the two door stainless steel reach in cooler. **Warning**
Basic - Water draining onto floor surface. Under the bar hand wash sink plumbing. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Bins of flour and salt stored on the cook line area prep tables not labeled. Owner labeled the bins. **Corrected On-Site** **Warning**
High Priority - High - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2016. As per operator statement they paid for the license by check in December. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door stainless steel reach in cooler: milk (45-46°F); cooked rice (44-45°F); stuffed eggplant (45-46°F); cooked pasta (45-47°F) left in this cooler overnight. See stop sale. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Two door stainless steel reach in cooler: milk (45-46°F); cooked rice (44-45°F); stuffed eggplant (45-46°F); cooked pasta (45-47°F) left in non- working reach in cooler overnight. All discarded by operator. **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. The two door stainless steel reach in cooler ambient temperature of 45°F. **Warning**
Intermediate - Slicer blade soiled with old food debris. Owner cleaned the blade. **Corrected On-Site** **Warning**
Basic - Wall soiled with accumulated grease, food debris, behind shelf at cook line.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef. Operator reversed items. **Corrected On-Site**
Basic - Build-up of grease on nonfood-contact surface. Cookline equipment.
Basic - Ceiling tile missing.
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. According to mgr Dishmachine out of service, using 3 compartment sink.
Basic - Food stored in holding unit not covered. Pasta,
Basic - Hood soiled with accumulated grease, dust or food debris. .
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Basic - Nonfood-grade bags used in direct contact with food. Thank you bags with frozen spinach and meat in the freezers.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Veal, placed under cold running water. **Corrected On-Site**
Basic - Unnecessary items/unused equipment on the premises. Accumulation of furniture, obsolete equipment, cloths and personal items on the storage area
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout
Basic - Water leaking from pipe and/or faucet/handle. Handsink on prep area
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. Cutting lettuce with bar hands, washed hands and put gloves on upon request.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment on the 3 compartment sink, no sanitizer step, operator set up chlorine sanitizer at 100ppm **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 52°f on the front counter Display cooler. Discarded. Butter individually packaged at 72°f at the front counter. Explained time control procedure. Discarded **Corrective Action Taken**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Intermediate - Accumulation of food debris/grease on food-contact surface. Kitchen shekves
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands on 3 compartment sink, washed hands on handsink upon request. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. Shut off at the front counter, operator turned on upon request. **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. Pasta, lasagna, ground meat, meatballs
Intermediate - Slicer blade guard soiled with old food debris.
Basic - Build-up of grease on nonfood-contact surface. Cookline equipment
Basic - Ceiling tile missing. Storage area
Basic - Dishmachine cycle times/conveyor speed not correct per data plate/operating specifications provided on dishmachine. Dishmachine out of service. according to owner is not being used, using 3cs instead. **Repeat Violation**
Basic - Ice scoop handle in contact with ice.
Basic - Large amount of unused equipment/supplies present. Storage area
Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms
Basic - Nonfood-grade bags used in direct contact with food. Thank you/shopping bag type bags with prosciutto in a freezer.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 46°f in the display cooler, moved to another unit capable of maintain proper temperatures. **Corrective Action Taken**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw meat over cooked meatballs in a freezer.
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia at greater than 400ppm, diluted to 300ppm **Corrected On-Site**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, kitchen
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided copies of the training certificates for some employees. **Repeat Violation**
Intermediate - Slicer blade guard soiled with old food debris.
Basic - Ceiling tile missing. Several in the storage area **Warning**According to mgr still working on the ceiling area. 2/24/15
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Leaking, not changing cycles properly, according to mgr is not being used. **Warning**According to mgr, Dishmachine is still out of service and is not being used. All equipment and utensils are being washed and sanitized manually in the 3 compartment sink. 2/24/15
Basic - Large amount of unused equipment/supplies present. Storage area, **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, lasagna, meatballs, plant foods in the two door cooler next to washing machine at 44-47°f, Corrective action taken, moved to another units capable of maintain proper temperatures. **Warning**All potentially hazardous (time/temperature control for safety) food cold held inside the two door reach in cooler at greater than 41°f. Observed cooked potatoes 48°f, cooked spinachs 49°f, pasta 49°f, cooked ground meat 46°f, beef stew 46°f, green beans 49°f, cooked pasta 50°f, lasagna 47°f, cooked broccoli 48°f, marinara sauce 50°f, all dated 02/22 and 02/All potentially hazardous (time/temperature control for safety) food cold held inside the two door reach in cooler at greater than 41°f. Observed cooked potatoes 48°f, cooked spinachs 49°f, pasta 49°f, cooked ground meat 46°f, beef stew 46°f, green beans 49°f, cooked pasta 50°f, lasagna 47°f, cooked broccoli 48°f, marinara sauce 50°f, all of them dated 02/22 and 02/23. Stop sale issued. 2/24/15
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel and clams. **Warning**Clams and mussel tags not marked with last day served. 2/24/15
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. **Repeat Violation** **Warning**No certificates were provided, operator provided a list of employees and date of training, Food Safety First program was used. 2/24/15
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. Two door refrigerator next to washing machine. **Warning**All potentially hazardous (time/temperature control for safety) food food in this unit was found to be between 45-50°f. 2/24/15
Basic - Build-up of grease on nonfood-contact surface. Cookline **Warning**
Basic - Ceiling tile missing. Several in the storage area **Warning**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Leaking, not changing cycles properly, according to mgr is not being used. **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - Large amount of unused equipment/supplies present. Storage area, **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kelvinator refrigerator. **Warning**
Basic - Wall in disrepair. Next to cookline under microwaves and in storage area. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloths in prep tables **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, lasagna, meatballs, plant foods in the two door cooler next to washing machine at 44-47°f, Corrective action taken, moved to another units capable of maintain proper temperatures. **Warning**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter at 57°f in the front counter, Corrective action taken, moved inside a cooler. **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel and clams. **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **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. **Repeat Violation** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Meatballs cooling at room temperature in the prep area for an hour according to mgr. Corrective action taken, moved inside a cooler. **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. Two door refrigerator next to washing machine. **Warning**
Intermediate - Slicer blade soiled with old food debris. **Warning**
Basic - Bathroom facility not located on the same floor as the food establishment. Bathrooms on first floor closed for remodeling, establishment using bathrooms in second floor. **Warning**
Basic - Ceiling in disrepair. Water damaged tiles in kitchen **Warning**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not draining between washing and rinsing. **Warning**Dishmachine out of service, using 3 compartment sink. 7/11/14
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
Basic - Bathroom facility not located on the same floor as the food establishment. Bathrooms on first floor closed for remodeling, establishment using bathrooms in second floor. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
Basic - Ceiling in disrepair. Water damaged tiles in kitchen **Warning**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not draining between washing and rinsing. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cookline. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site** **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Warewashing area. Bathrooms on second floor. **Repeat Violation** **Warning**
Basic - Silverware/utensils stored upright with the food-contact surface up. Front counter **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw poultry over pasta on a reach in freezer. **Corrected On-Site** **Warning**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine at greater than 200ppm **Warning**
Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site** **Warning**
Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. **Corrected On-Site** **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. **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. Pasta, peppers, egg plant. **Warning**
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
Basic - Bathroom facility not located on the same floor as the food establishment. Bathrooms on first floor closed for remodeling, establishment using bathrooms in second floor. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
Basic - Ceiling in disrepair. Water damaged tiles in kitchen **Warning**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not draining between washing and rinsing. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cookline. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site** **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Warewashing area. Bathrooms on second floor. **Repeat Violation** **Warning**
Basic - Silverware/utensils stored upright with the food-contact surface up. Front counter **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw poultry over pasta on a reach in freezer. **Corrected On-Site** **Warning**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine at greater than 200ppm **Warning**
Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site** **Warning**
Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. **Corrected On-Site** **Warning**
Intermediate - Manager lacking proof of food manager certification. **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. **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. Pasta, peppers, egg plant. **Warning**
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Drain cover(s) missing. Behind bar in dining room.
Basic - Equipment in poor repair.wine cooler at bar rusted and dirty.
Basic - No handwashing sign provided at a hand sink used by food employees. In upstairs bathroom.
Basic - Soil residue build-up on nonfood-contact surface. On stove in kitchen.
Intermediate - Encrusted material on can opener blade.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Frontline.
Observed residue build-up on nonfood-contact surface. on cook stove.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf.
Observed ceiling in disrepair. water damage stains on several ceiling tiles. Repeat Violation.
Critical - buiild up of soil on can opener.
build up of grease and debris on exterior of stove/ oven.
water damage on ceiling tiles. kitchen
Critical - No conspicuously located thermometer in holding unit. in reach-in cooler in kitchen .
Observed build-up of dust or dirt on nonfood-contact surface. reach-in cooler fanguard .
Observed dusty ceiling tiles and/or air conditioning vent covers.
No Violations Were Observed
Critical - Working containers of food removed from original container not identified by common name.
Critical - Observed interior of microwave soiled.
Critical - Cold water not provided/shut off at employee handwash sink.
Observed leaking pipe at plumbing fixture. Under three compartments
Observed food debris accumulated under equipments
Critical - Observed unlabeled spray bottle.
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. Pro This violation must be corrected by : 08/02/11.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
Plumbing system in disrepair. Dishwasher-
Observed leaking pipe at plumbing fixture.3 Compartment sink-
Critical - Observed toxic item stored by food. Corrected On Site.
Observed unnecessary items on the premise.
Observed build-up of grease on nonfood-contact surface.\Cooking equipment.
Observed clean equipment improperly stored. Cups
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted material on can opener.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed toxic item stored by food. Corrected On Site.
No Violations Were Observed
Non-food contact surfaces clean
Storage/handling of clean equipment, utensils
Walls, ceilings, and attached equipment, constructed, clean
Critical - Electrical wiring - adequate, good repair
Employee lockers provided and used, clean
Critical - Employee training validation
Floors properly constructed, clean, drained, coved
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food management certification valid
Critical - Original container: properly labeled, date marking
Other conditions sanitary and safe operation
Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
Critical - Presence of insects/rodents. Animals prohibited
Critical - Presence of insects/rodents. Animals prohibited
Critical - Presence of insects/rodents. Animals prohibited
Critical - Presence of insects/rodents. Animals prohibited