New York Pasta Garden

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling tile missing.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 3 live roaches crawling on top of raw scallops,cubed butter and cooked shrimp containers inside reach in cooler at cook line. Operator discarded.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna and cooked pasta prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cooked chicken (48°F - Cold Holding); raw chicken (48°F - Cold Holding); blue cheese (46°F - Cold Holding); cut tomatoes (46°F - Hot Holding); cooked pasta (47°F - Cold Holding) on reach in cooler at cook line, as per operator less than 2 hours.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers on units at cook line.
• Food protection and cross-contamination
  • Basic: Stored food not covered. Observed cooked rice container not covered inside reach in cooler's interior at cook line.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed on flour container, operator removed.
  • Basic: Equipment in poor repair. Observed torn gaskets in unit at cook line.
  • High priority: Nonfood-grade containers used for food storage - direct contact with food. Observed flour stored on black non food containers inside reach.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white standing freezer.
  • Basic: 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. Observed 3 doors reach in cooler temperature at 50° F at cook line.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler's interior at kitchen area.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust and grease accumulated on cover fans at walk in cooler.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. Observed clean utensils stored not inverted by alcohol reach in cooler.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Observed on 3 reach in coolers at cook line.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink by microwave.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed next to white freezer. Operator restocked during inspection.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 20 small flying insects under 3 compartment sink.
  • Basic: Dead roaches on premises. Observed 2 dead roaches inside reach in cooler at cook line.
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches crawling on top of food containers inside reach in cooler at cook line. Operator discarded.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.Observed at back door.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed broken screen door at preparation area.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed: unsealed concrete floor in food preparation, food storage, and warewashing area.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at kitchen area.
  • Basic: Ceiling tile missing. Observed missing some ceiling tiles at kitchen area.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.