IL FORNO RISTORANTE
9350 NW 25 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
3
Intermediate
1
Basic
10
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside cheese at flip top unit next to chest freezer.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted AC vents/Returns at kitchen area. **Repeat Violation**
- 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. Observed salmon portions thawing in ROP package indicating that remain frozen until time of use no longer frozen and not removed from reduced oxygen package, product still frozen to the touch, staff proceeded to remove the portion from the ROP bags. **Corrective Action Taken**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout all throughout the preparation tables at kitchen area and pizza station unit. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed uncovered ice boxes of seafood item stored at walk-in freezer floor. **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at ice bin bar area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at cook line entrance.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed over flip top unit at dessert station. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at pizza station preparation table.
- 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. Observed chlorine sanitizer dishwasher machine at 0ppm at bar area, instructed staff to use the other machine inside kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored of liquid eggs, vegetables. Staff relocated eggs to bottom shelf. **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 3/17/2025 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).
Inspection on 11/7/2024
High Priority
2
Intermediate
9
Basic
10
Total
21
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled dusted ceiling tiles, AC vents and returns all throughout kitchen preparation area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards all throughout kitchen preparation tables.
- 08B-38-4:Basic - Food stored on floor. Observed sealed packed raw meat stored on the floor at walk in freezer.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on the walls of kitchen hoods.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer by dessert/appetizer station.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 116°F. chef removed utensils to be washed and sanitized. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed food handling employee using the guest bathroom and not handwashing sign available, also at bar area handwashing sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler soiled gaskets all throughout kitchen cooling units.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind 3 compartment sink area, also behind handwashing sink at cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towel at kitchen cooking area not stored in sanitizer bucket.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (99F - Hot Holding, as per chef for less than two hours); chef reheated the sauce; marinara sauce (2nd temp) (178F - Hot Holding) **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed and not vacuum breaker at mop sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser nozzle soiled at bar area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping liquid food at handwashing sink at bar area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water sanitizer dishwasher machine and not test thermometer available to test accuracy.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels available bat handwashing sink bar area.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed two new employees and not proof to report the person in charge information about their health and activities related to foodborne illnesses. Jesus Galarraga , Junior Contreras.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed not soap at handwashing sink bar area.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers of pasta cooked over 24 hours but less than 7 days and not date marked.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water available at handwashing sink bar area. Operator open hot water valve ONU der the sink, hot water available 107°F. **Corrected On-Site**
Food safety inspection conducted on 11/7/2024 revealed 21 total violations (2 high priority, 9 intermediate, 10 basic).