Napolatanos Improves its Sanitary Rating
606 NW 75th St
Gainesville, FL 32607
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Basic - Food stored on floor. Clams in bucket in walk-in cooler. Moved to on top of drain bucket. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board. Removed it. **Corrected On-Site**
Basic - Pizza peel stored on top of soiled oven between uses. Placed on sheet tray. **Corrected On-Site**
Basic - Walk-in cooler gasket torn/in disrepair. Working walk-in cooler gasket by line.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Drink cups in front counter hand wash sink. Removed cups. **Corrected On-Site**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of SafeStaff certificates.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of dish machine and fan above. Began cleaning. **Corrective Action Taken** **Repeat Violation**
Basic - Clams/mussels/oysters removed from original container for long-term storage. Shucked oysters. Grabbed tag and put with tray. **Corrected On-Site**
Basic - Dead roaches on premises. One dead roach in cabinet with soda box. Cleaned up.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Workout mix on shelf with pasta. Removed. **Corrected On-Site**
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. 0 parts per million. Called repair person. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Spicy marinara at 3:48 (133°F - Reheating); 140° at 4:54 Marinara (142°F - Reheating) at 3:46 marinara 150° at 4:54 would not have reached without intervention. Moved to steamer. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. Raw scallops over mozzarella sticks. Moved scallops. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee grabbed markers from car and handled Togo pans. Same employee handled phone then handled oven door. Both instances informed by inspector. Stopped and washed hands. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On black hose side of splitter. Added new. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On ceiling of bulk unit. Clean. Corrective Action Taken** **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside at wait station. Cleaned. **Corrected On-Site**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jacob still expired 8/18/2014. **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Found one card but not others.
Basic - Accumulation of debris on exterior of warewashing machine. Cleaned during this inspection. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Floor fan in kitchen.
Basic - Fan cover above the dish machine has accumulation of dust or debris. Cleaned during this inspection. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach-In Cooler: sausage 46°
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish stored above raw oysters that will be served raw. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sausage 46°
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Two chemical spray bottles store on shelving with clean tea urns and two chemical spray bottles store on shelving with to go containers. All bottles moved during this inspection. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Lettuce Dated during this inspection. **Corrected On-Site**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jacob Riesch's certification expired 8/18/14
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler: Prime rib dated during this inspection. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Four chemical spray bottles not labeled. Labeled during this inspection.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Opened bag of MandM candies in cooler with clean glasses behind bar. **Corrected On-Site**
Basic - Food stored on floor. Buckets of Pasta in walk in cooler next to mop sink.
Basic - Reach-in cooler gasket torn/in disrepair. Salad plate cooler. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In bar area. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Snack mix behind bar.
High Priority - Raw animal food stored over ready-to-eat food. In walk in beer cooler: raw fish over salad and orange juice. In reach in freezer in room behind kitchen: raw shrimp over tiramisu. **Corrected On-Site** **Repeat Violation**
Basic - Clams/mussels/oysters removed from original container for long-term storage. Clams in reachin freezer
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle of Ensure in reachin cooler
Basic - Equipment and utensils not properly air-dried - wet nesting. 5 gallon buckets
Basic - Equipment in poor repair. Large white pizza pans have holes at seams
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Basic - Some Cutting boards have cut marks and are no longer cleanable.
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. None
High Priority - Raw animal food stored over ready-to-eat food. Raw grouper over vegetables in beer keg walkin cooler
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp over cake in dessert freezer
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Blackened chicken in rear reachin dated 12/5 **Corrected On-Site** **Repeat Violation**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at front counter **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Slaw in cookline reachin **Repeat Violation**
Intermediate - Water filter not changed according to manufacturer's instructions. Water filters dated 3/12 at steamer and 2010 at ice machine
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Basic - Faucet/handle broken at plumbing fixture. Dish area hand sink. **Corrected On-Site**
Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
Basic - Food stored in a prohibited area. Crackers stored under soap dispenser in the bar area.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Potato salad dated 3/10 and garlic cream dated 3/6. Discarded by owner. **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzle holder. Bar area
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Salad greens, milk
Intermediate - Hot water not provided/shut off at employee handwash sink. Dish wash area **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. Potatoes, cabbage **Repeat Violation**
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Rear prep area
Basic - Stored food not covered in walk-in cooler. Link sausage
High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Angel Hair 9/16/13
High Priority - Spray hose at dish sink lower than flood rim of 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. Ziti and link sausage
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Herb butter in walk-in cooler. Not labeled either.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler. **Corrected On-Site**
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. In cooler near pizza oven.
High Priority - Raw animal food stored over ready-to-eat food. Raw comminuted meat removed from manufacturers packaging stored above packaged produce in walk-in freezer. Raw fish above tiramisu in reach-in cooler.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Stuffed raw animal food above raw seafood in walk-in cooler.
Basic - Container of food stored on floor in walk-in cooler/freezer.
Basic - Bowl or other container with no handle used to dispense food. In grated Parmesan cheese container in walk-in cooler.
Basic - Cutting board has cut marks and is stained black. At prep line.
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.
Basic - Soil residue build-up on nonfood-contact surface. On dish machine racks.
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in drawer. Pizza peel on top of oven.
Basic - Waste line missing at soda gun holster. Bar area.
Intermediate - Handwash sink not accessible for employee use at all times. Near pizza oven. Sink covered by cutting board.
Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink.
Basic - Employee personal items stored in or above a food preparation area. Cup and CD''s above prep table in dish room.
Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. ground beef dated 9-28. Corrected On Site. discarded
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. alfredo sauce, panss of lasagna
Critical - Observed employee food stored with customer food. in reachin cooler Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
Critical - Observed an open beverage container over a food preparation table or over/next to clean equipment/utensils.Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair. reachin freezer
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. over 200ppm
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. mac & cheese, shredded cheese. Corrected On Site. Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food. raw beef over sauce. Corrected On Site.
Critical - Observed food stored on floor. buckets I walkin freezer
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. garlic powder Corrected On Site.
Observed personal items stored with single service items. jackets
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. training certificates incomplete
Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. dip dated 7-22
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. blue cheese
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, onions, potatos, pork, ribs,
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over pork
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
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. original certificates required
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sliced meats,cheeses.
Critical - Working containers of food removed from original container not identified by common name spray bottle of water.
Critical - Observed food stored on floor buckets in walk-in.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed residue build-up on nonfood-contact surface containers under prep table.
Critical - Observed handwash sink used for purposes other than handwashing holding glasses. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory at bar.
Floors not maintained smooth and durable by dishmachine.
Critical - Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried.
Observed employee with no hair restraint.Corrected On Site.
Critical - Observed encrusted material on can opener.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed personal care item stored with food shoes and shirt stored next to pretels
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter on counter 57 degrees
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers in prep Bread area.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed buildup of soiled material on mixer head.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed encrusted material on can opener.Corrected On Site.
Critical - Observed soil buildup inside ice bin.
Critical - Observed toxic item improperly stored stored with to go lids.
Critical - Observed unlabeled spray bottle.
Critical - Vacuum breaker mising at hose bibb at 3 bay sink and mopsink