Deerfield-News.com-Deerfield Beach, Fl- I have received several emails about restaurants and workers not using PPE. The state of Florida restaurant inspections continue during the crisis, thankfully. I am not certain and defer to those that are in the restaurant industry as to what enforcement if any does DBPR have when it comes to PPE and restaurant workers.
That said the Umberto’s that was closed (also a tip from an email)is the Pompano Beach Umberto’s.
Below is the pretty bad inspection report they received during this Coronavirus crisis.
Name: UMBERTO’S PIZZA & RESTAURANT License Number: SEA1619962
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 2780 E ATLANTIC BLVD
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 04/28/2020 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
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.
36-14-4 Basic – Grease accumulated on kitchen floor and under cooking equipment throughout kitchen
03D-05-4 High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. At walk-in cooler, tomato sauce (44°F – Cooling) prepared 4/26. Sauce discarded. See stop sale.
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw pooled eggs over clam juice in low reachin cooler on cookline. Items moved to be stored properly. **Corrected On-Site**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. 4 live roaches on cutting board on cookline at steam table, in kitchen 1 live roach under steam table on cookline, in kitchen 1 live roach on fryer door on cookline, in kitchen 4 live roaches on floor at 6 burner stove on cookline, in kitchen 3 live roaches on floor at hand sink behind pasta station, in kitchen 1 live roach under prep table next to pasta station, in kitchen 2 live roaches on top shelf with dried lentils at prep table next to two door oven, in kitchen 2 live roaches at triple sink across from reach in coolers next to salad station, in kitchen
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. At walk-in cooler, tomato sauce (44°F – Cooling) prepared 4/26. Sauce discarded. See stop sale.