Valentino's Restaurant Improves its Sanitary Rating
3241 Garden St
Titusville, FL 32796
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Basic - - From inspection on 2017-01-09: Basic - Build-up of grease/dust/debris on hood filters. Moderate **Warning** - From follow-up inspection on 2017-01-11: **Time Extended**
Basic - - From inspection on 2017-01-09: Basic - Floor tiles cracked, broken or in disrepair. By mop sink **Warning** - From follow-up inspection on 2017-01-11: **Time Extended**
Basic - - From inspection on 2017-01-09: Basic - Food stored on floor. Oil in box by back doir **Warning** - From follow-up inspection on 2017-01-11: **Time Extended**
Basic - - From inspection on 2017-01-09: Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. White upright freezer **Warning** - From follow-up inspection on 2017-01-11: **Time Extended**
Basic - - From inspection on 2017-01-09: Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf where canned goods are stored **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-11: **Time Extended**
Basic - - From inspection on 2017-01-09: Basic - Reach-in cooler gasket torn/in disrepair. Glass door reach in **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-11: **Time Extended**
Intermediate - - From inspection on 2017-01-09: 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. Small sandwich unit, observed frozen up, ambient temperature 60° **Warning** - From follow-up inspection on 2017-01-11: Cooler ambient temperature reading 46°. Operator states it was defrosted but will call repair. All the foods are currently on ice bath at or below 43° or have been moved to alternate coolers **Time Extended**
Basic - Bowl or other container with no handle used to dispense food. Portion cup in feta **Corrected On-Site** **Warning**
Basic - Build-up of grease/dust/debris on hood filters. Moderate **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station **Corrected On-Site** **Warning**
Basic - Floor tiles cracked, broken or in disrepair. By mop sink **Warning**
Basic - Food stored on floor. Oil in box by back doir **Warning**
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. White upright freezer **Warning**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf where canned goods are stored **Repeat Violation** **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. Glass door reach in **Repeat Violation** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Paper plates at pizza counter **Corrected On-Site** **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Exterior of sugar and salt container **Warning**
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Dumped and remade by operator **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Parmesan cheese in thyme spice container **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Over 200 ppm. Operator drained and remade corrected to 100 ppm **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sliced provolone 46°, tomato sauce housemade 46°interior- 48° exterior , feta 47°. Operator states all was restocked at 2,pm after lunch rush. operator placed all items in different cooler to rapid chill **Warning**
High Priority - Raw animal food stored over cooked food. Raw chicken breast over cooked chicken wings. **Corrected On-Site** **Warning**
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Small dial probe thermometer inside sandwich unit Reading 20° in ice bath **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. Small sandwich unit, observed frozen up, ambient temperature 60° **Warning**
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room broken device. Manager states the door was just broken and he has a new part on order
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Pizza area
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline sandwich cooler
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Canned goods shelving made of particle board no longer sealed **Repeat Violation**
Basic - Reach-in cooler gasket torn/in disrepair.pizza cooler
Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Pizza counter **Corrected On-Site** **Repeat Violation**
High Priority - Dented/rusted cans present. See stop sale. 1 can tomatoes
High Priority - Raw animal food stored over cooked food. Container raw calamari on top of cooked chicken wings **Corrected On-Site**
Intermediate - Encrusted material on can opener blade. **Corrective Action Taken** **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled. Bleach water, purple cleaner **Corrected On-Site** **Repeat Violation**
Basic - Build-up of grease/dust/debris on hood filters. Moderate
Basic - Employee with no hair restraint while engaging in food preparation. Both cooks
Basic - In-use tongs stored on equipment door handle between uses. On fryer **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelves made of particle board chipped, in disrepair
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Container chicken broth in hand sink. Still frozen solid. Manager moved to 3 bay sink and placed under running water **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination. Paper plates at pizza counter **Corrected On-Site**
Basic - Soiled reach-in cooler gaskets. Pizza make cooler
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter by so cer **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Salt. Labeled **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter packets in styrofoam cup on ice bath at wait station 60°. Manager states they have been out less than 30 minutes. Recommend rapid chill. Operator placed into freezer, and replaced foam cup with metal bowl. Rechecked after 15 minutes found at 42° **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw chicken and beef over pastas in white reach in freezer. Manager rearranged freezer **Corrected On-Site**
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Server handled clean dishes then used hand sanitizer instead of handwash before bringing clean plates
Intermediate - Encrusted material on can opener blade. Moderate buildup
Intermediate - Handwash sink used for purposes other than handwashing. Found container chicken broth thawing in hand sink , removed and placed into 3 bay sink. Corrected On-Site** **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Bleach water **Corrected On-Site**
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. At lift top sandwich cooler **Warning**
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. At lift top sandwich cooler **Warning**
Basic - Food stored on floor. By back door, box fry oil **Corrected On-Site** **Repeat Violation** **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sandwich station reach in cooler **Corrected On-Site** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Found container calamari on shelf over dish area. Was still frozen solid. Manager placed into cooler **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Bread crumbs on shelf above lift top cooler **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Lift top cooler feta 47°, shredded mozzarella 47°, sliced cheese 46°, glass door cooler meatballs 45°, chicken wings 45° Rechecked shredded mozzarella found 40°, feta 38°, sliced cheese 45°, meatballs 47°, chicken wings 46° **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw fish over cooked pasta white reach in freezer **Corrected On-Site** **Repeat Violation** **Warning**
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. Deli meats **Corrected On-Site** **Warning**
Intermediate - Encrusted material on can opener blade. Moderate accumulation **Corrected On-Site** **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. Meatballs **Corrected On-Site** **Warning**
High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
Intermediate - Cook line Cutting board(s) stained/soiled. **Warning**
Basic - Can opener blade not kept sharp - observed metal shavings.heavily rusted. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** **Corrected On-Site**
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Warning**
Basic - Jugs of vinegar stored on floor. **Warning**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Cook line **Warning**
Basic - No copy of latest inspection report available. **Warning**
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Foam containers on the cook line **Warning**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packets found at the server station 73° out less than 1 hour recommend to rapid chill. **Warning**
High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Found at 85° recommend to reheat to 165° **Warning**
High Priority - Dented can ground tomatoes present. See stop sale. 6 lbs **Warning**
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Found at 54° **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Warning**
High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
High Priority - not all products commercially packaged. Raw philly meat over pies and bread in the reach in freezer. **Warning** **Corrected On-Site**
Intermediate - Cook line Cutting board(s) stained/soiled. **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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. Soups, cooked wings **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
No Violations Were Observed
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled scoop in feta. **Corrected On-Site**
Basic - Uncovered food stored near sink exposed to splash. Jars of pickled vegetables, sauce under handsink **Repeat Violation**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In small reach in cooler.
Intermediate - Employee used handwash sink as a dump sink.
Intermediate - Reach-in cooler 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. Reach in cooler.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait station, silverware. **Corrected On-Site**
Basic - Uncovered food stored near sink exposed to splash. Tomatoes under sink. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over vegetables, etc.
Basic - Carbon dioxide/helium tanks not adequately secured. Wait station. **Corrected On-Site**
Basic - Equipment in poor repair. Walk in cooler door handle.
Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelving, seal is peeling.
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Portion covered with soiled foil, cook line.
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over dressings. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Ripped/worn tin foil used as food-contact shelf cover.
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Soiled foil covering portion of cook line wall.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wait station. **Repeat Violation**
Basic - food stored near sink exposed to splash. Cook line. Bucket/ jar of sauce, **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food. Chicken on shelf over dough, etc. in walk in cooler. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Packets of butter in wait station, on counter,ice not surrounding. Approximately 10 packets, operator discarded **Repeat Violation**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over dough, pizza room, **Corrected On-Site**
Basic - Uncovered food stored near sink exposed to splash. Chicken, **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
Basic - Bathroom door not self-closing.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne, meats, etc.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salami, ham, items in reach in cooler. less than 4 hours. rapid chilled.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler. repairman was here this morning, will be back tonight. will use other reach in, and walk in until repaired.
Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. jars under handsink.
Observed employee with no hair restraint.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Wall not smooth and easily cleanable. by fryer.
Light not functioning. kitchen, getting bulbs today.
Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meat, setc.
Critical - Violation: 02-24-1Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
Violation: 13-03-1Observed employee with no hair restraint.
Violation: 15-31-1Observed nonfood-contact equipment in poor repair . walk in cooler.
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
Violation: 25-04-1Observed single-service items stored on floor. pizza boxes. Corrected On Site.
Violation: 37-09-1Wall not smooth and easily cleanable. taped, cook line.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meat, setc.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in 2nd upright reach in cooler. Corrected On Site. less than 4 hours, rapid chilled.
Critical - Observed food being cooled by nonapproved method. garlic butter, covered. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in. adjusted thermometer from level 2 to six.
Observed employee with no hair restraint.
Observed nonfood-contact equipment in poor repair . walk in cooler.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
Observed single-service items stored on floor. pizza boxes. Corrected On Site.
Wall not smooth and easily cleanable. taped, cook line.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets, wait station. will discard after 4 hours. will surround with ice.
Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. case of tomatoes , jars of food under hand sink.
Critical - Observed hand wash sink used for purpose other than washing hands. cleaning tomatoes in sink. Corrected On Site.
Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. can rack. peeling , pitted wood.
No copy of latest inspection report.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. toppings. old date marking. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in upright cooler. Corrected On Site. adjusted temperature . rapid chill with door shut.
Critical - Observed food being cooled by nonapproved method. deep, loosely covered, roasted garlic. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in cooler Corrected On Site. adjusted thermometer.
Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. closed bottles, under hand sink. Corrected On Site.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Observed build-up of grease on nonfood-contact surface. hood filters.
Observed attached equipment soiled with accumulated dust. walk in cooler fans.
Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over dressings, walk in.
Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over dressings, walk in.
Observed knife block in use to store knives. Corrected On Site.
Observed build-up of grease on nonfood-contact surface. mild, hood filters.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. to go containers not inverted, kitchen.
Violation: 15-35-1Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. sheves in kitchen over reach in.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne, pre cooked wings, ham, etc.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salami ,in reach in. Corrected On Site. rapid chilled in freezer.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in . Corrected On Site. iced down.
Critical - Observed food stored on floor. cases of tomatoes , back hall.
Critical - Observed food stored on floor.dough cans.
Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. sheves in kitchen over reach in.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. towel buckets, triple sink. Corrected On Site.
Observed utensils stored in crevices between equipment. by upright ric.
Observed single-service items stored on floor. pizza boxes, pizza room.
Observed single-service articles improperly stored. in womens restroom. case of straws, plastic silverware.
Missing drain plug at dumpster.
Critical - Observed expired Food Manager Certification.
Critical - K class 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.
Critical - No paper towels at hand wash sink in men's room.
Critical - Observed interior of microwave soiled.
Observed open dumpster lid.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Critical - Observed encrusted material on can opener.
Critical - Observed handwash sink used for purposes other than handwashing. Employee washing tomatoes in handsink.
Critical - Observed dented cans. Tomatoes.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over beverages, walk-in cooler.