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Licensee
Name:
NEW YORK PASTA GARDEN
License Number:
SEA5401918
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1075 DUVAL ST STE C1 KEY WEST, FL 33040
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/18/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
7
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.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (47°F - Cold Holding); meatball (46°F - Cold Holding); pasta 47 (46°F - Cold Holding); fish (46°F - Cold Holding); lasagna (46°F - Cold Holding); veal (47°F - Cold Holding); pork (48°F - Cold Holding); ham (47°F - Cold Holding); raw chicken (46°F - Cold Holding). for more than 4 hours as per operator. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47°F - Cold Holding); meatball (46°F - Cold Holding); pasta 47 (46°F - Cold Holding); fish (46°F - Cold Holding); lasagna (46°F - Cold Holding); veal (47°F - Cold Holding); pork (48°F - Cold Holding); ham (47°F - Cold Holding); raw chicken (46°F - Cold Holding). Inside walk in cooler, for more than 4 hours as per operator. **Warning**
Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Located on the back next to mop sink. **Warning**
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed wet wiping towel inside hand washing sink. Operator removed it. **Corrected On-Site** **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee name Kamil,Andrei, Francisco, Felder, Jeannette for more than 2 month of been hired. **Warning**
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.
