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Licensee
Name:
GUSTO ITALIAN RESTAURANT
License Number:
SEA2612418
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1266 BEACH BLVD JACKSONVILLE BEACH, FL 32250
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/11/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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3
9
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.
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured.
Tank next to ice machine in server area - From follow-up inspection 2018-01-11: No change **Time Extended**
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom.
Trash and no lids - From follow-up inspection 2018-01-11: No change **Time Extended**
Basic - - From initial inspection : Basic - Equipment in poor repair.
Make table near dry storage room, gaskets are torn, ambient temperature 57° - From follow-up inspection 2018-01-11: No change **Time Extended**
Basic - - From initial inspection : Basic - Food stored in dry storage area not covered.
Containers of salt and breadcrumbs no lids - From follow-up inspection 2018-01-11: No change **Time Extended**
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Make table near dry storage room and salad make table.
Clear stand up reach in cooler has thermometer in the back of the cooler and not in the warmest area. - From follow-up inspection 2018-01-11: Salad reach in cooler has no thermometer, and clear stand up cooler thermometer in the back **Time Extended**
Basic - - From initial inspection : Basic - Paper towel used as liner for food container.
Walk in cooler container of eggplant - From follow-up inspection 2018-01-11: No change **Time Extended**
Basic - - From initial inspection : Basic - Stored food not covered in walk-in freezer.
Plate of meat and container of meats no cover - From follow-up inspection 2018-01-11: No change **Time Extended**
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.
Bins of green spices in dry storage room, manager labeled each. Shaker of powder sugar and another of sugar next to ice machine, employee labeled **Corrected On-Site** - From follow-up inspection 2018-01-11: Green spices not labeled **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Reach in cooler near dry storage: chicken 61°, sausage 64°, veal 60°, butter 60°, rue 64°, milk 53°, noodles 53-56°, bacon 59°, crab 59°, deli meat 60°, eggs 59°, clams 52°, noodles 57°, penne 58°, salmon 54°, turkey 54°. Manager stated all foods where place on table at 3:30, ambient temperature 57°. Talked to manager about placing entire make table on time control. Manager time marked and printed written procedures during inspection.
Clear reach in cooler by dish machine: Anchovies 44°, creamer 46°, butter 47°. Ambient temperature 41°, manager stated they were prepping from this cooler door was opened a lot.
Salad reach in cooler: lettuce 58°-60°, salads 58°. Manager stated cooler was filled at 4:30, ambient temperature 58°. Manager placed on time control as well. Discarded at 8:30.
Under table near server area: Garlic oil pesto 74°, manager stated it was placed there at 4:30. Decided to move to walk in cooler.
Countertop next to pizza oven: garlic butter 62° talked to employee about placing in reach in cooler or placing on time control.
Bar caddy: blue cheese olives 62°, no ice in caddy to keep cold, employee stated she made them about 45mins ago. Employee placed in reach in cooler.
- From follow-up inspection 2018-01-11: Make table near Dry storage: manager stated all items on top were from last night. Stop sale issued on the following chicken 58°, sausage 62°, shrimp 57°, veal 58°, butter 56°, bacon 53°, milk 51°, noodles 46-52°.
Placed on line today about 1hr ago: noodles 46°, salmon 52°, crab 56°, spinach 57°, deli meat 57°, egg shelled 59°, fish 50°, muscles 50°, noodles 56°, spinach end cooked 50°
Manager discard items from last night, place cooler on time marked at 5-9, 9 to close. Filled out paper work with me and explain procedures.
Salad reach in cooler lettuce 55°, salad 60° made about 30 mins ago manager placed on time. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Near server station, top portion - From follow-up inspection 2018-01-11: No change **Time Extended**
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Only 4 certificates for current employees - From follow-up inspection 2018-01-11: No change **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Walk in cooler:
Lasagna and manicotti not dated, made Sunday. Manager labeled.
Lasagna in metal reach in cooler, manager stated it was made Sunday. Manager labeled.
**Corrected On-Site** - From follow-up inspection 2018-01-11: Manicotti still no label **Time Extended**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
