SAL'S ITALIAN RESTAURANT

Name: SAL'S ITALIAN RESTAURANT
Address: 7036 PALMETTO PARK RD, BOCA RATON, FL, 33433, US
Rating: 1.7

7036 West Palmetto Park Road

Boca Raton, Florida, 33433

Palm Beach County County

★½☆☆☆ (1.7/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8849782

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
36-36-4:Basic - Ceiling tile missing above wait/kitchen expo area.
36-73-4:Basic - Floor soiled underneath warewashing area.
14-20-4:Basic - Ripped/worn tin foil used as shelf cover on dry storage area by walk in cooler.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored over ready to eat cake in walk in cooler. Operator reorganized. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta (52F - Cold Holding); raw chicken (52F - Cold Holding) not prepared today held in glass reach in cooler right of cook line. Operator stated items were moved from walk in cooler less than 2 hours ago. Operator returned items to walk in cooler to ensure proper cold holding. **Corrective Action Taken**
16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine.

Inspection #: Visit ID: 8727407

03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, tomato sauce (55F - Cooling). The sauce was prepared yesterday and has been cooling in the walk in cooler overnight. The sauce was discarded. See stop sale
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, tomato sauce (55F - Cooling). The sauce was prepared yesterday and has been cooling in the walk in cooler overnight. The sauce was discarded. See stop sale

Inspection #: Visit ID: 8542041

08B-38-4:Basic - Food stored on floor. Box of food on the floor in the walk-in freezer. Chef picked up Corrected On-Site
22-41-4: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. Dishwasher chlorine at zero ppm. Manager changed sanitizer bucket and primed to 100 ppm Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.flip top cooler on cook line at mozzarella (48F - Cold Holding); cut tomato (48F - Cold Holding), manger moved items to working cooler and called for maintenance
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection #: Visit ID: 8349199

36-73-4:Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment
08B-38-4:Basic - Food stored on floor. Bin of eggplant stored on floor under shelves in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease. Hood filters heavily soiled with grease
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked lasagna, raw veal being thawed at room temperature. Operator moved to reach in cooler Corrected On-Site
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pasta fagioli soup that was frozen and not re dates when held at refrigeration again. Discussed with operator