Deerfield-News. com-Deerfield Beach,Fl-Patrizia’s recent inspection can use improvement. They had 14 violations of which 6 were a High-Priority.
Licensee
Name: PATRIZIA’S License Number: SEA1600779
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 1544 SE 3 CT
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/15/2023 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 6 2
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
06-09-1 Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP tuna fully thawed in rop stored in salad line cooler. See stop Sale **Warning**
14-36-5 Basic – Interior of freezer has exposed insulation. Observed at left side 2 door stainless in prep area **Warning**
22-57-6 High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at less than 160°F, tested for chlorine at 0ppm **Warning**
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle cell phone with gloved hands then proceed to handle bottles of dressing at salad line same gloves, discussed with operator **Warning**
01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP tuna fully thawed in rop stored in salad line cooler. **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53°F); cooked pasta (53°F-55°F); homemade Alfredo sauce (55°F); cooked egg plant (53°F); cooked eggplant (51°F); vodka sauce (53°F); meatballs (52°F); butter (53°F); cream (52°F); raw chicken (49°F-54°F); ricotta (51°F); fresh mozzarella (52°F) Monitored unit for more than 1 hour with no changes in temperature. Operator states items have been in unit over night and not prepared or portioned today. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53°F); cooked pasta (53°F-55°F); homemade Alfredo sauce (55°F); cooked egg plant (53°F); cooked eggplant (51°F); vodka sauce (53°F); meatballs (52°F); butter (53°F); cream (52°F); raw chicken (49°F-54°F); ricotta (51°F); fresh mozzarella (52°F) Monitored unit for more than 1 hour with no changes in temperature. Operator states items have been in unit over night and not prepared or portioned today. **Repeat Violation** **Admin Complaint**
41-10-4 High Priority – Toxic substance/chemical improperly stored. Can of wd40 stored on cook line. Next to slicer. Operator removed **Corrected On-Site** **Warning**
01C-03-4 Intermediate – Clam/oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint**
22-02-4 Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Right side soda gun soiled at bar. Employee cleaned and sanitized **Corrected On-Site** **Warning**
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by multiple items. Operator made accessible **Corrected On-Site** **Warning**
53A-05-6 Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
16-62-1 Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
05-08-4 Intermediate – No probe thermometer provided to measure temperature of food products. Operator unable to provide **Warning**
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