PRATI ITALIA
4972 BIG ISLAND DR, Jacksonville FL 32246 · 904.328-5062
Last inspected Jul 22, 2026 · 17 visits since January 2024
AUG 24
MAY 25
OCT 25
MAR 26
JUL 26
— STEADY
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Observed one flying insect in upstairs bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Jul 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 10 in house ROP frozen chicken stock dated 7-2-26 in walk in freezer. Observed 2 bags of in house ROP veal stock on shelf in walk in cooler dated 7-6-26. Stop sale issued
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 10 in house ROP frozen chicken stock dated 7-2-26 in walk in freezer. Observed 2 bags of in house ROP veal stock on shelf in walk in cooler dated 7-6-26. Stop sale issued
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is heat sealing cooked foods in bags after food had been cooled down to 41F or below and placing in walk in freezer with only date on package and no time marked. Observed 20 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer and 3 in house ROP bags of corn puree with date marked 7-9-26 in walk in freezer As per manager on duty, no paperwork for ROP procedure has been completed and submitted for Special Process.
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine @ 116F not sanitizing while in use. Employee setting up three compartment sink
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. Observed employee handling herbs garnish with bare hands and storing in pan for later use. Review with employee and employee put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature dish machine @ 116F not sanitizing while in use. Employee setting up three compartment sink
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 10 in house ROP frozen chicken stock dated 7-2-26 in walk in freezer. Observed 2 bags of in house ROP veal stock on shelf in walk in cooler dated 7-6-26. Stop sale issued
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 10 in house ROP frozen chicken stock dated 7-2-26 in walk in freezer. Observed 2 bags of in house ROP veal stock on shelf in walk in cooler dated 7-6-26. Stop sale issued
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Will B hired over 30 days with proof of manager certification
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is heat sealing cooked foods in bags after food had been cooled down to 41F or below and placing in walk in freezer with only date on package and no time marked. Observed 20 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer and 3 in house ROP bags of corn puree with date marked 7-9-26 in walk in freezer As per manager on duty, no paperwork for ROP procedure has been completed and submitted for Special Process.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on prep table near food prep. Employee removed
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored touching flour in flour bin in kitchen. Moved by manager.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in kitchen
Jul 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed several frozen vacuumed seal bags with both cooked foods and raw foods stored in walk in freezer past 48 hours time frame and operator has no approved HACCP and have not submitted any paperwork. Discussed 48 hrs rule with manager and manager stated will review with chef and see how they will move forward. One bag ROP frozen cooked ground beef in sauce dated 3-17-26 (stop sale issued due to exceed 7 day date marking time frame) ROP frozen raw chicken dated 3-23-26 and no time. ROP frozen raw steak dated 1-3-26.
May 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed several frozen vacuumed seal bags with both cooked foods and raw foods stored in walk in freezer past 48 hours time frame and operator has no approved HACCP and have not submitted any paperwork. Discussed 48 hrs rule with manager and manager stated will review with chef and see how they will move forward. One bag ROP frozen cooked ground beef in sauce dated 3-17-26 (stop sale issued due to exceed 7 day date marking time frame) ROP frozen raw chicken dated 3-23-26 and no time. ROP frozen raw steak dated 1-3-26.
Mar 30, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed several frozen vacuumed seal bags with both cooked foods and raw foods stored in walk in freezer past 48 hours time frame and operator has no approved HACCP and have not submitted any paperwork. Discussed 48 hrs rule with manager and manager stated will review with chef and see how they will move forward. One bag ROP frozen cooked ground beef in sauce dated 3-17-26 (stop sale issued due to exceed 7 day date marking time frame) ROP frozen raw chicken dated 3-23-26 and no time. ROP frozen raw steak dated 1-3-26.
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. One pan cooked ribs (48-50F - Cooling); One pan mash potato (45F - Cooling); One pan cooked polenta (47F - Cooling), all stored covered with film wrap in walk in cooler from overnight with no additional preparation done today as per employees. Stop sale issued.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. One pan cooked ribs (48-50F - Cooling); One pan mash potato (45F - Cooling); One pan cooked polenta (47F - Cooling), all stored covered with film wrap in walk in cooler from overnight with no additional preparation done today as per employees. Stop sale issued.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. One bag of ROP frozen cooked ground beef in sauce dated 3-17-26 (stop sale issued due to exceed 7 day date marking time frame)
Stop Sale issued due to food not being in a wholesome, sound condition. One bag of ROP frozen cooked ground beef in sauce dated 3-17-26 (stop sale issued due to exceed 7 day date marking time frame)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. One pan cooked ribs (48-50F - Cooling); One pan mash potato (45F - Cooling); One pan cooked polenta (47F - Cooling), all stored covered with film wrap in walk in cooler from overnight with no additional preparation done today as per employees. Stop sale issued.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink near ware washing station
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed several frozen vacuumed seal bags with both cooked foods and raw foods stored in walk in freezer past 48 hours time frame and operator has no approved HACCP and have not submitted any paperwork. Discussed 48 hrs rule with manager and manager stated will review with chef and see how they will move forward. One bag ROP frozen cooked ground beef in sauce dated 3-17-26 (stop sale issued due to exceed 7 day date marking time frame) ROP frozen raw chicken dated 3-23-26 and no time. ROP frozen raw steak dated 1-3-26.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and some light shield with dust build up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep table near clean equipment on cook line. Person in charge removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on prep table on cook line. Employee glasses stored next to microwave on cook line
Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food with no hair restraint
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield in kitchen prep area over food prep table
Old labels stuck to food containers after cleaning. Old label on clean stored pan at dry storage rack at ware washing area
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked sausage (44F-49F - Cooling) cooked day prior and stored in deep container did not cool to 41F within 6 hours. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked sausage (44F-49F - Cooling) cooked day prior and stored in deep container did not cool to 41F within 6 hours. See Stop Sale
Live, small flying insects found Observed one flying insect in upstairs bar area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made tiramisu, cheesecake, butter, cut tomatoes (45F-48F - Cold Holding) in bottom of reach-in cooler at pizza making station. Operator stated items have been in cooler overnight. Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made tiramisu, cheesecake, butter, cut tomatoes (45F-48F - Cold Holding) in bottom of reach-in cooler at pizza making station. Operator stated items have been in cooler overnight. See Stop sale
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee working with exposed soups/ sauces in prep area wearing nail polish without gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards on cook line soiled. Also, slicer in prep area soiled. Also, ice chute area in large ice machine soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in upstairs bar area. Operator replenished paper towels.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water/ hot water at Hand wash sink next to managers office. Operator changed batteries at the automatic faucet at hand wash sink and hot water became available.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lower section of reach-in cooler at pizza making station unable to maintain temperature of 41F and below. Ambient temperature 48F. Observed large mass of ice on fan area. Operator called to have equipment serviced.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans and containers on storage shelf above triple sink unable to properly air dry
Equipment in poor repair. Gasket on ice cream freezer next to pizza station torn. Also, gasket on reach-in cooler at salad making station torn.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Operator worked on sanitizer that was not siphoning through hose and repaired. Retested at 200ppm.
May 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler House made Alfredo dated 4-24-2025, House made Caesar dressing dated 4-7-2025 and 4-21-2025,Cooked red peppers dated 4-21-2025. See stop sale.
May 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch eye glasses and proceed to handle food containers. Employee removed gloves and washed hands properly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 4 flying insects in kitchen area. 3 flying insects in prep area. 1 flying insect on cook line.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler House made Alfredo dated 4-24-2025, House made Caesar dressing dated 4-7-2025 and 4-21-2025,Cooked red peppers dated 4-21-2025. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line and cooler at the end of cook line Blue cheese (52F - Cold Holding); pimento cheese (56F - Cold Holding); Cooked potatoes (51F - Cold Holding); Beef patties (51F - Cold Holding); Cooked peppers (52F - Cold Holding); Cut tomatoes (52F - Cold Holding).
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 2 hose bibbs near mop sink located outside without back flow devices.
No soap provided at handwash sink. Observed employee battery operated hand sink without soap, and water. Manager stated it probably needed batteries.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
Bowl or other container with no handle used to dispense food. Observed cup without handle to portion noodles located on cook line. Employee removed and stored properly.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple dish ware not inverted on storage rack at entrance of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee can of drink on prep table. Employee removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on prep table. Employee removed and stored properly.
Food stored on floor. Observed in walk in cooler bags of fries and buns stored on floor. Employee removed and stored properly.
Aug 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked short ribs (49-50F - Cooling); placed in cooler after close and unable to cool to 41F within 6 hours. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked short ribs (49-50F - Cooling); placed in cooler after close and unable to cool to 41F within 6 hours. See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. garlic butter, house made vodka sauce, house made marinara, raw shrimp, cooked noodles, ricotta cheese (50F-58F - Cold Holding) in reach-in cooler across from stove and pasta steamer equipment. Person in charge stated foods stayed in reach-in cooler overnight and unsure what time equipment stopped being able to maintain temperature of 41F and below. Ambient temperature of reach-in cooler 55F-59F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter, house made vodka sauce, house made marinara, raw shrimp, cooked noodles, ricotta cheese (50F-58F - Cold Holding) in reach-in cooler across from stove and pasta steamer equipment. Person in charge stated foods stayed in reach-in cooler overnight and unsure what time equipment stopped being able to maintain temperature of 41F and below. Ambient temperature of reach-in cooler 55F-59F
Toxic substance/chemical improperly stored. Two spray cans containing toxic substance stored next to clean lids on shelf in warewashing area. Person in charge removed spray cans of cleaner to properly store.
Handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area used for storage of lids and miscellaneous items.
Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense potatoes. Person in charge removed bowl from food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple plates, bowls and cups on front service line shelf not inverted/ protected.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from stove and pasta steamer unable to maintain temperature of 41F and below. Ambient temperature 55-59F. Observed large mass of ice in back interior of reach-in cooler next to fan area. Discussed with person in charge to not store time/temperature control for safety food in this unit until the unit is repaired.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry
Food stored on floor. Tub with multiple bags of sauce stored on floor under bottom shelf in walk in freezer.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 31, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection.
May 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in downstairs bar area.
Non-food grade paper/paper towel used as liner for food container. Non food grade towel used in direct contact to line salmon in walk-in-cooler. Discussed with operator and emailed food grade approved towels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon, meatballs, salmon dip, raw beef (44-45F - Cold Holding) in walk-in-cooler. Operator stated tech was there earlier to repair for ice build up. Operator stated tech will be back with a part to finish repair. Operator opened inner freezer door to help chill foods. Also, raw shrimp (45F - Cold Holding); raw beef (50F - Cold Holding); in reach-in cooler across from stove on cookline. Operator stated items were just placed in top of cooler. Operator removed and placed in bottom of reach-in cooler to chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and surrounding area in large ice machine soiled. Also, cutting board in pizza making station soiled/ stained.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in upstairs bar area and at hand wash sink on cookline. Operator replenished paper towels at both hand wash sinks.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed mashed potatoes and polenta vacuumed sealed and establishment does not have a HACCP plan submitted. Chef stated the air should not have been removed from those items and will discuss with other cooks/ chefs. Time extended to verify that no foods having air removed from sealed packaging of foods. Establishment on an open warning for same.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 44-45F. Observed ice around coils at fan are? Operator stated walk-in-cooler has been worked on and waiting on a part that should be repaired later today. Operator opened inner walk in freezer door to help chill walk-in-cooler until unit able to maintain temp of 41F and below.
Equipment in poor repair. Gasket torn on lettuce drawer on cook line and also gasket on reach in ice cream freezer torn.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator emptied solution and remade and tested at 200ppm
Mar 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection.
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
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. Employee buttering bread with bare hands and the bread will not be heated to 145F. Discussed with operator. Employee put gloves on.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection.
Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store container. Employee removed container from hand wash sink.
No soap provided at handwash sink. No soap at both hand wash sinks in upstairs bar operator replenished soap at both hand wash sinks.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection.
Equipment in poor repair. Gasket on reach in freezer torn.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area has accumulation of debris.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.