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Sarno Restaurant & Pizzeria

Sarno Restaurant & Pizzeria
2110 Sarno Rd
Melbourne, FL 32935
(321)254-6400

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 5400466
Inspection Date: Thursday, October 23, 2014
Inspection Number: 2395267
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 5280317
Inspection Date: Thursday, August 21, 2014
Inspection Number: 2395267
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 8
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. By dishmachine **Warning**
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tub of oil **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dishmachine and dry goods storeroom **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
14-41-4 Basic.Reach-in cooler gasket torn/in disrepair. 2 door cooler at cook line **Warning**
22-23-4 Intermediate.Encrusted, soiled material on slicer. **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Unable to locate CFM certificate at time of inspection **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 5243989
Inspection Date: Thursday, May 22, 2014
Inspection Number: 2383184
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 17
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. In paper storeroom **. Repeat Violation** **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. In both WIC and WIF **Corrected On-Site** **. Repeat Violation** **Warning**
36-45-4 Basic.Ceiling soiled with accumulated dust. In kitchen **Warning**
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. In disHmachine area **Warning**
14-11-4 Basic.Equipment in poor repair. 2 door reach in left door is missing handle to open **Warning**
23-20-4 Basic.Food debris/dust/grease/soil residue on exterior of oven. **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Right side of 3 bay sink **Warning**
36-62-4 Basic.Light not functioning in kitchen above ice machine **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In paper storeroom **Warning**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Back screen door **Warning**
36-60-4 Basic.Screen in door torn/in poor repair. Back door **Warning**
14-09-4 Basic.White Cutting board has cut marks and is no longer cleanable. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Items at hot line **Warning**
28-14-4 High Priority.Evidence of mop/cleaning wastewater dumped onto ground in back parking lot **Warning**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Cooked Italian sausage at 54°, sliced ham at 54°, marinara sc. 54° all prepared on 5/20Pizza prep cooler not maintaining temperature. Operator discarded all product **Corrected On-Site** **Warning**
22-25-4 Intermediate.Accumulation of encrusted food debris on/around mixer head. **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. All cutting boards **. Repeat Violation** **Warning**

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 5243988
Inspection Date: Wednesday, May 21, 2014
Inspection Number: 2383184
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 37
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 30
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
36-75-4 Basic.Build-up of soil/debris on the floor under shelving. In hallway area **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. In paper storeroom **. Repeat Violation** **Warning**
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tubs of oil **Corrected On-Site** **. Repeat Violation** **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. In both WIC and WIF **Corrected On-Site** **. Repeat Violation** **Warning**
36-45-4 Basic.Ceiling soiled with accumulated dust. In kitchen **Warning**
24-07-4 Basic.Cleaned and sanitized equipment or utensils not properly stored. Wooden pizza peels stored on floor at side of pizza prep station. **Warning**
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. By coffee machine **Corrected On-Site** **. Repeat Violation** **Warning**
35A-03-4 Basic.Dead roaches on premises. Found 2 dead roaches on floor in hallway storage area. **Warning**
29-18-4 Basic.Drain cover(s) missing. In dishmachine area **Warning**
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. In disHmachine area **Warning**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. 2 drink cups on shelf at cook hot line **Warning**
14-11-4 Basic.Equipment in poor repair. 2 door reach in left door is missing handle to open **Warning**
36-71-4 Basic.Floor drains/drain covers heavily soiled. In hallway area **Warning**
36-15-4 Basic.Food debris accumulated on kitchen floor. **Warning**
23-21-4 Basic.Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
23-20-4 Basic.Food debris/dust/grease/soil residue on exterior of oven. **Warning**
23-22-4 Basic.Food debris/dust/soil residue on dry storage shelves. Next to microwave oven on hot line **Warning**
36-14-4 Basic.Grease accumulated on kitchen floor. **Warning**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. On cook hot line **. Repeat Violation** **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Right side of 3 bay sink **Warning**
36-62-4 Basic.Light not functioning in kitchen above ice machine **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In paper storeroom **Warning**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site** **Warning**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Back screen door **Warning**
36-60-4 Basic.Screen in door torn/in poor repair. Back door **Warning**
25-04-4 Basic.Single-service items stored on floor. **Corrected On-Site** **. Repeat Violation** **Warning**
36-27-4 Basic.Wall soiled with accumulated food debris. Behind soda station **Warning**
14-09-4 Basic.White Cutting board has cut marks and is no longer cleanable. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Items at hot line **Warning**
28-14-4 High Priority.Evidence of mop/cleaning wastewater dumped onto ground in back parking lot **Warning**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Cooked Italian sausage at 54°, sliced ham at 54°, marinara sc. 54° all prepared on 5/20Pizza prep cooler not maintaining temperature. Operator discarded all product **Corrected On-Site** **Warning**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef pattys over tossed salad mix **. Repeat Violation** **Warning**
35A-05-4 High Priority.Roach activity present as evidenced by live roaches found. 14 live roaches found on floor at hallway storage area. **Warning**
22-25-4 Intermediate.Accumulation of encrusted food debris on/around mixer head. **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. All cutting boards **. Repeat Violation** **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. At storage area. **Corrected On-Site** **Warning**

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 5055214
Inspection Date: Friday, January 31, 2014
Inspection Number: 2353623
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. **. Repeat Violation**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. At dishroom station next to 3 bay sink and in back paper storeroom
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Tubs of tomato sauce on floor
25-49-4 Basic.Catsup bottles reused after being emptied. **Corrected On-Site**
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. At coffee station
32-07-4 Basic.Employee Bathroom facility not clean. Employee bathroom **. Repeat Violation**
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. On cook line
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storeroom
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair.
25-04-4 Basic.Single-service items stored on floor. Napkins, food containers, aluminum pans in back storeroom
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. Dirty side of machine
29-11-4 Basic.Water leak inside of hood at cooks line. Operator has diverted leak into bucket away from food and equipment and has contacted landlord.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - waitress handling toast without gloves on. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw veal cutlets and raw steaks over cooked sliced Italian sausage in walk in cooler **Corrected On-Site**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Outside of managers office
22-25-4 Intermediate.Accumulation of encrusted food debris on/around mixer head.
22-05-4 Intermediate.Cutting board(s) stained/soiled. All cutting boards
22-23-4 Intermediate.Encrusted, soiled material on slicer. In prep area

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 5055213
Inspection Date: Tuesday, October 29, 2013
Inspection Number: 2353622
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine.
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer.
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers.
32-07-4 Basic.Employee Bathroom facility not clean. **. Repeat Violation**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **. Repeat Violation**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
36-47-4 Basic.Hood soiled with accumulated grease.
35B-03-4 Basic.Outer openings not protected with self-closing doors. Screen door.
23-09-4 Basic.Soiled reach-in cooler gaskets. Pizza station.
36-27-4 Basic.Wall soiled with accumulated food debris. Behind mixer
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. **Corrected On-Site**

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5 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 4913764
Inspection Date: Friday, May 10, 2013
Inspection Number: 2269088
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of all equipment located on cook line. This also includes shelving **Warning** cleaner but needs more detailing
36-13-4 Basic.Heavy Grease accumulated under cooking equipment. **Warning**
50-05-4 High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 4912063
Inspection Date: Thursday, May 09, 2013
Inspection Number: 2269088
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 29
Number of High Priority Violations: 7
Number of Intermediate Violations: 7
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of all equipment located on cook line. This also includes shelving **Warning**
36-13-4 Basic.Heavy Grease accumulated under cooking equipment. **Warning**
36-49-4 Basic.Hood heavily soiled with accumulated grease/flour/food debris. **. Repeat Violation** **Warning**
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. **. Repeat Violation** **Warning**
33-33-4 Basic.Large amount of unused equipment/supplies present. Blocking dish machine in dish area **Warning**
32-07-4 Basic.Observed employee restroom filthy **. Repeat Violation** **Warning**
54-01-4 Basic.Smoking in an enclosed indoor workplace. Went to put bag into office which is located adjacent to kitchen and discovered operator smoking. **Warning**
08B-13-4 Basic.Stored food not covered in walk-in cooler. Soups **Warning**
36-27-4 Basic.Walls heavily soiled with accumulated food debris. Through out **Warning**
36-28-4 Basic.Walls heavily soiled with accumulated food/grease. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen **. Repeat Violation** **Warning**
50-05-4 High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **. Repeat Violation** **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage y direct contact with food. Egg carton used to absorb grease **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 50? operator discarded, Italian sausage 45? and diced ham 47? recommended rapid chill. **Warning**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. All phf's in cook line cooler. **Warning**
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Raw whole shell eggs left out at room temperature. **. Repeat Violation** **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Containers of raw chicken and beef over cooked pasta and rice pudding **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **Warning**
31A-14-4 Intermediate.Employee rinsed utensil in handwash sink. Coffee pot raised out in hand sink **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **. Repeat Violation** **Warning**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Prep sink **Warning**
22-28-4 Intermediate.Interior of reach-in coolers heavily soiled with accumulation of food residue. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked Italian sausage and cooked beef in the walk in cooler **Warning**
22-27-4 Intermediate.Stove top heavily encrusted with grease and/or soil deposits. **Warning**

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 4887930
Inspection Date: Tuesday, March 26, 2013
Inspection Number: 2176354
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-17-4 Basic.Walk-in cooler shelves with rust that has pitted the surface. / front sandwich unit
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface.
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. / cleaned needs more detailing
22-20-4 Intermediate.Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. /still not cleaned extend to next unannounced
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. / above char grill
36-43-4 Basic.Light shields with heavy build up dust/ dead insects
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. / kitchen
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
51-13-4 Basic.No Heimlich maneuver/choking sign posted.

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 4642616
Inspection Date: Monday, March 25, 2013
Inspection Number: 2176354
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 21
Details
ViolationObservations of Inspector [as written on inspection]
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk container bread crumbs
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. / will discard at 11. 00 am date marked **Corrected On-Site**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Sandwich line cooler
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. / Wait staff/ cook
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / Wait staff toast
14-15-4 High Priority.Nonfood-grade containers used for food storage direct contact with food. / for bulk storage
14-17-4 Basic.Walk-in cooler shelves with rust that has pitted the surface. / front sandwich unit
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface.
14-38-4 Basic.Food storage container/container lid cracked or broken and repaired with duct tape- container on top of bread crumbs/ also big storage bins
21-10-4 Basic.Wiping cloth/towel used under the slicer back area
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / stored in employee hand washing sink cooks line
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris.
22-20-4 Intermediate.Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
22-22-4 Intermediate.Heavily Encrusted material on can opener blade.
23-05-4 Basic.Heavy Soil residue build-up on scale
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. / above char grill
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up.
32-07-4 Basic.Bathroom facility not clean. / employee restroom
36-41-4 Basic.Fan cover in tall reach-in cooler has accumulation of dust/debris.
36-43-4 Basic.Light shields with heavy build up dust/ dead insects
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. / kitchen
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / 200 **Corrected On-Site**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. / stored in mop water by back door
42-03-4 Basic.Storage of maintenance equipment in areas that may result in cross contamination. / pressure washer under dishmachine
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
51-13-4 Basic.No Heimlich maneuver/choking sign posted.
52-03-4 Intermediate.Establishment advertised crab on menu/menu board but served imitation crab. / on all menus must be spelled with a K must be fixed by 3/26/13 **Warning**

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 4642617
Inspection Date: Thursday, October 04, 2012
Inspection Number: 2176355
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gyro meat found at 45 degrees fahrenheit in reach in cooler cook line operator states he has been working out of cooler. Phfs in other side of cooler at 41 degrees fahrenheit or below
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corned beef mash found at 45 degrees fahrenheit in reach in cooler cook line. Operator states he has been working out of the cooler. Phfs on other side of cooler at 41 degrees fahrenheit or below
14-37-1 Observed cutting board grooved/pitted and no longer easily cleanable.
14-41-1 Food-contact surface not smooth and easily cleanable. Cardboard box of fries reused to hold cooked chicken wings
23-05-1 Observed residue build-up on dish racks.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of pizza make cooler
23-07-1 Observed reach gaskets with food residue build-up.
36-13-1 Observed moderate food debris accumulated under equipment.
51-11-1 Carbon dioxide/helium tanks not adequately secured.

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 4614128
Inspection Date: Monday, June 11, 2012
Inspection Number: 2162507
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical.- Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw whole shell eggs
02-26-1 Critical.- Working containers of food removed from original container not identified by common name. In cook line RIC
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 46F sliced gyro 44 in cook line RIC. Recommend to rapid chill.
08A-15-1 Critical.- Food not stored in a clean/dry location that is not exposed to splash/dust. Breading crumbs and flour stored next to hand wash sink
08A-24-1 Critical.- Observed opened raw beef stored over opened raw fish in RIF. Corrected On Site.
10-04-1 Paddle for pizza's hazardous food not stored in a clean, protected location.
14-31-1 Caulking on the interior lid of icemachine starting to peel.
14-37-1 Observed individual cutting board BADLY grooved/pitted and no longer cleanable. Heavily covered in mold like substance
15-32-1 Observed cook line reach-in cooler gasket torn/in disrepair.
22-20-1 Critical.- Observed moderate buildup of slime in the interior of ice machine.
23-03-1 Observed heavy build-up of grease on hood filters above char grill
30-11-1 Critical.- Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
32-16-1 Critical.- Hand wash sink lacking proper hand drying provisions. Cook line. Corrected On Site.
36-15-1 Observed food debris accumulated on kitchen floor. Through out
37-11-1 Observed fan cover in the walkin cooler soiled with accumulated dust.
42-11-1 Observed unnecessary items on the premise. Broken down equipment not in use. Fryers,RIC's
51-11-1 Carbon dioxide/helium tanks not adequately secured.

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 4299801
Inspection Date: Monday, January 09, 2012
Inspection Number: 2066619
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw chicken stored over cooked bacon in walkin cooler. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Cook line counters
22-19-1 Critical. Observed interior of microwaves moderatly soiled.
22-20-1 Critical. Observed light buildup of slime in the interior of ice machine.
22-27-1 Critical. Observed char grill heavily encrusted with grease and/or soil deposits.
36-13-1 Observed heavy grease/food accumulated under cooking equipment.
36-15-1 Observed heavy syrup accumulated on floor in storage room
51-11-1 Carbon dioxide/helium tanks not adequately secured. Kitchen and storage room

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 4436795
Inspection Date: Monday, October 10, 2011
Inspection Number: 2066620
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 4299802
Inspection Date: Thursday, August 04, 2011
Inspection Number: 2066620
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed precooked sausage links cold held at greater than 41 degrees Fahrenheit. Found at 47F on cook line counter. Recommend rapid chill. Corrected On Site. Placed
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced pepperoni and sliced italian sausage ranging 46F to 47F at top of box box of pizza make cooler. Recommend rapid chill. Corrected On Site. Placed in RIF
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking egg. Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. /removing bread from bag to dip in egg batter. Corrected On Site.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop stored on egg carton. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before appling glove. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Repeat Violation.
16-03-1 Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
22-20-1 Critical. Observed moderate buildup of slime in the interior of ice machine.
22-27-1 Critical. Observed food-contact surfaces heavily encrusted with food/grease and/or soil deposits. Where sliced lemons and peppers are stored.
23-03-1 Observed heavy build-up of grease on exterior of microwave and paper towel dispenser
23-07-1 Observed gaskets with slimy/mold-like build-up. RIF
24-06-1 Observed clean utensils/equipment stored in dirty shelves in storage area
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
37-10-1 Observed attached equipment heavly soiled with accumulated grease. Oven vent from pizza oven
41A-02-1 Critical. Observed propane torch stored by food.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Storage room
51-18-1 No copy of latest inspection report.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Can't find

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3942347
Inspection Date: Monday, April 11, 2011
Inspection Number: 1948026
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08B-04-1 Critical. Observed egg crates. Used as a food-contact surface. Corrected On Site.
14-31-1 Egg crates reused to store clean utincils
16-03-1 Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. 50ppm
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-19-1 Critical. Observed interior of microwave moderatly soiled. Repeat Violation.
22-22-1 Critical. Observed moderate encrusted material on can opener.
22-27-1 Critical. Observed char grill heavily encrusted with grease and/or soil deposits.
23-06-1 Observed heavy build-up of food debris, under microwaves
23-06-1 Observed build-up of food debris, dust or dirt on shelves in storage area
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Prep sink. Corrected On Site.
50-08-1 Critical. Establishment operating without a current Hotel and Restaurant license.

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3942348
Inspection Date: Friday, November 05, 2010
Inspection Number: 1948027
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47F italian sausage sliced,shredded cheese 46F,diced ham 47F top cold box of pizza make cooler. Recommend rapid chill also recommend not over filling toppings on top make cooler
08A-24-1 Critical. Observed opened package of raw chicken stored over raw opened package of philly beef in cook line RIF Corrected On Site.
08A-29-1 Critical. Observed uncovered bowl of flour at front counter.
10-08-1 Observed spoon handle in contact with tuna salad in salad make/grill RIC
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing handsnafter cracking eggs then changing tasks. Corrected On Site.
14-38-1 Observed pizza peeler board badly chipping and splintered
14-53-1 Can opener blade not kept sharp - observed heavy rust build up.
15-12-1 Spray nozzle at dish area hanging below rim.
16-03-1 Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
22-19-1 Critical. Observed interior of microwaves moderatly soiled.
22-27-1 Critical. Observed food container that are stored above gas stove on north end of cook line are heavily encrusted with grease and/or food debree.
22-28-1 Critical. Observed interior of reach-in cooler moderatly soiled with accumulation of food residue. Cook line RIC for grill
23-06-1 Observed moderate build-up of food debris on exterior of pizza make cooler includes all.
23-06-1 Observed heavy build-up of food debris, dust or dirt on hand sink faucets in prep area.
37-05-1 Observed wall heavily soiled with accumulated food debris. Throught out cook line
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.
51-11-1 Carbon dioxide/helium tanks not adequately secured.

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3917417
Inspection Date: Monday, August 09, 2010
Inspection Number: 1837334
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3606549
Inspection Date: Monday, June 07, 2010
Inspection Number: 1837334
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 11
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed pan raw chicken stored over cooked italian sausage,raw beef stored over pita bread,opened box of raw veal stored over opened bags of vegitables all in WIF
14-37-1 Observed individual cutting boards badly grooved/pitted and no longer cleanable. Dish storage area
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage area
22-19-1 Critical. Observed interior of microwave heavily soiled. Repeat Violation.
22-22-1 Critical. Observed moderate encrusted material on can opener.
22-28-1 Critical. Observed interior of reach-in cooler heavily soiled with accumulation of food residue. In fro t of char grill
36-13-1 Observed heavy grease accumulated under cooking equipment. Fryers
37-05-1 Observed wall soiled with accumulated food debris. Prep table area
40-04-1 Observed personal care item stored with food. Purses on shelf with food. Cook line
53A-19-1 Critical. Observed expired Food Manager Certification. This violation must be corrected by : 08/07/2010.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New employee's

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3823781
Inspection Date: Tuesday, December 29, 2009
Inspection Number: 1923187
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical. Observed raw chicken over clean glasses in the walkin cooler. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Washed hands and applied gloves
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
14-50-1 Observed a nonfood-grade basting brush used in food. Metal banded brush used for garlic seasonings in pizza make cooler
22-17-1 Critical. Observed heavily soiled reach-in cooler gaskets. Pizza make cooler
22-19-1 Critical. Observed interior of microwave soiled.
22-25-1 Critical. Observed buildup of soiled material on mixer head. Left over night
23-06-1 Observed heavy build-up of food debris dust on shelves where spices are stored above prep table
25-04-1 Observed single-service items stored on floor. Dry storage area
37-18-1 Observed heavy dust on air conditioning vent covers. Above coffee station
37-18-1 Observed Heavy dust on ceiling tiles and/or air conditioning vent covers and ceiling fans in dining room. Repeat Violation.
46-05-2 Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Hall exit by dry storage area
46-09-2 Critical. Exit signs not properly illuminated. For reporting purposes only. Hallway
51-11-1 Carbon dioxide/helium tanks not adequately secured. Dry storage area

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3606550
Inspection Date: Friday, August 28, 2009
Inspection Number: 1837335
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08B-04-1 Critical. Observed cloth used as a food-contact surface. Biscuits on cook line Corrected On Site.
08B-04-1 Critical. Observed cheese stored on a cloth on cook line. Corrected On Site. Recommend deli paper.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chopping oinons with out wearing gloves. Corrected On Site.
14-37-1 Observed individual cutting boards badly grooved/pitted and no longer cleanable black mold like substance grained in boards.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Pizza make cooler
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Breading containers on cook line stored inside each other when the outside is heavily soiled. Corrected On Site.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Char grill RIC
22-28-1 Critical. Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
23-06-1 Observed build-up of food debris, dust or dirt on exterior of cooking equipment.
36-12-1 Floors not constructed easily cleanable. Under 3 bay sink.
37-03-1 Observed wall in disrepair. Hallway between waitstaff area and walkin cooler
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen and dining room.
46-09-2 Critical. Exit signs not properly illuminated. For reporting purposes only. Dining cafe
54-04-1 Observed evidence smoking in an enclosed indoor workplace. Ciggerate burn marks on the shelves where clean dishes are stored.

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4 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3553264
Inspection Date: Monday, April 27, 2009
Inspection Number: 1820132
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-53-1 Can opener blade not kept sharp - observed metal shavings and heavy rust build up.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. On waitstaff counter
22-17-1 Critical. Observed soiled reach-in cooler gaskets. All cook line RIC and RIF
23-06-1 Observed heavy build-up of food debris, dust or dirt on shelf under flat grill. Repeat Violation.
36-11-1 Floors not maintained smooth and durable. Under 3 bay sink tiles missing. Repeat Violation. Repeat Violation.
36-11-1 Floors not maintained smooth and durable. Tiles missing under mop sink. Repeat Violation.
36-13-1 Observed heavy grease accumulated under cooking equipment. Fryers
37-02-1 Observed hole in wall. Above electrical box.
41B-02-1 Critical. Observed pesticide-emitting strip present in food prep area.
41B-03-1 Critical. Observed unlabeled spray bottle. Repeat Violation.
50-06-1 Critical. License expired within 30 days after expiration date.
51-11-1 Carbon dioxide/helium tanks not adequately secured.

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3488156
Inspection Date: Friday, January 23, 2009
Inspection Number: 1655961
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3167246
Inspection Date: Tuesday, December 23, 2008
Inspection Number: 1655961
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked lasagna,cooked italian in the walkin cooler. Repeat Violation.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked potatoes. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Precooked potatoes 56F Corrected On Site. Operator states they are using time as a public health control
08A-29-1 Critical. Observed sliced lemon,green and red bell peppers and a yellow not covered while stored on a wire shelf on the cook line and small insects on them. Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup being used as a scoop in the bag of sugar. Repeat Violation.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Used a cup to scoop ice.
15-31-1 Observed bottom shelf of the prep table badly rusted.
22-22-1 Critical. Observed heavy encrusted material on can opener blade.
23-06-1 Observed heavy build-up of food debris, dust or dirt on shelves under the flat grill.
23-06-1 Observed heavy build-up of dust or dirt on the top of the dishmachine
35B-03-1 Critical. Outer openings not protected with self-closing doors. Rear back metal door
35B-05-1 Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. 1 inch gap at the bottom of the metal door at the rear exit.
35B-15-1 Critical. Observed screen in door torn/in poor repair. Bottom of the screen door
36-11-1 Floors not maintained smooth and durable. Missing tiles under dishmachine and 3 bay sink.
37-03-1 Observed wall in disrepair. By back door.
37-09-1 Wall not smooth and easily cleanable. Walls by back door
41B-03-1 Critical. Observed unlabeled spray bottle. Blue solution on the counter by microwave
46-09-2 Critical. Exit signs hanging from wires at the rear exit. For reporting purposes only.
51-11-1 Carbon dioxide/helium tanks not adequately secured. By icemachine. Repeat Violation.

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3167247
Inspection Date: Friday, July 25, 2008
Inspection Number: 1655962
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 22
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked bacon,cooked potatoes and flat of eggs Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pancake mix Corrected On Site. Recommended quick chill
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn beef 45F and sliced ham 45F in the cook line RIC located at the nortend of the line
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk48F,whipping cream 47F and shredded cheese 48F. In the 2 door RIC Corrected On Site. Moved to another cooler.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door RIC located by the mixer ambient temperature is 52F. Corrected On Site. Turned tempreture dial down. The ambient temperature is 37F.
08A-29-1 Critical. Observed uncovered pre filtered coffee by coffee machines Corrected On Site.
08A-29-1 Critical. Observed cut lemon,cut green pepper and cut oinion in a wire basket next to cook line RIC located where microwaves are not covered after being cut. Corrected On Site. Discarded
09-01-1 Critical. Observed improper use of a plastic cups being used to scoop ice
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on the top of icemachine
14-35-1 Observed ripped/worn tin foil used as shelf cover. Under small flat grill
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Pizza make cooler. Repeat Violation.
22-19-1 Critical. Observed interior of microwave moderately soiled.
22-25-1 Critical. Observed heavy buildup of soiled material on mixer head and mixer. Left that way over night
23-03-1 Observed heavy build-up of grease on the interior and exterior of the fryers
23-06-1 Observed heavy build-up of food debris, dust or dirt on the exterior of the pizza make cooler
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored handle up. Repeat Violation.
36-11-1 Floors missing tiles under 3 comp sink and dishmachine. Repeat Violation.
36-11-1 Observed tiles missing under icemachine. Repeat Violation.
36-13-1 Observed heavy grease accumulated under cooking equipment. Fryers
36-15-1 Observed heavy food debris accumulated on kitchen floor. Under mixer
51-11-1 Carbon dioxide/helium tanks not adequately secured. Located next to ice machine
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Operator showed up

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 3075816
Inspection Date: Tuesday, April 29, 2008
Inspection Number: 1585021
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-33-1 Violation: 14-33-1Observed shelves in sandwich cooler heavyly rusted
36-08-1 Violation: 36-08-1Observed floor and wall junctures not coved. Through out kitchen area
36-11-1 Violation: 36-11-1Floors not maintained smooth and durable. Missing floor tiles under dishmachine area and 3 comp sink.
36-11-1 Violation: 36-11-1Floors not maintained smooth and durable. Tiles missing under icemachine

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 2923180
Inspection Date: Wednesday, February 20, 2008
Inspection Number: 1585021
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham,turkey in pepsi cooler located by slicer. Repeat Violation.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice and cooked chicken in pepsi cooler located by slicer. Repeat Violation.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked lasagna and coojed italian sausage in walkin cooler
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bottles being used with different sauces on cook line and waitstaff area
13-03-1 Observed employee with no hair restraint.
14-33-1 Observed shelves in sandwich cooler heavyly rusted
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Cook line RIC
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Pizza cooler located by ovens
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Cook line RIF
22-28-1 Critical. Observed interior of reach-in cooler soiled with heavy accumulation of food residue. Sandwich make cooler
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons,wisks and spatchula's on counter of cook line
36-08-1 Observed floor and wall junctures not coved. Through out kitchen area
36-11-1 Floors not maintained smooth and durable. Missing floor tiles under dishmachine area and 3 comp sink.
36-11-1 Floors not maintained smooth and durable. Tiles missing under icemachine
37-18-1 Observed heavy dust on ceiling tiles and/or air conditioning vent covers. Office
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm Corrected On Site.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 04/20/08.
54-04-1 Observed smoking in an enclosed indoor workplace. Observed ciggerate smoke in kitchen area and Observed ashtray with ciggerates in it located in office. Corrected On Site.

Inspection For: SARNO RESTAURANT
License Number: 1504812
License ID: 2135481
Inspection Visit ID: 2923181
Inspection Date: Wednesday, September 19, 2007
Inspection Number: 1585022
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 24
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed heavyly dented of tomatoe sauce in dry storage area Corrected On Site.
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced ham,sliced turkey and sliced cheese in pepsi cooler located beside slicer
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken wings and lasagna in walkin cooler
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bottle used to spread butter not labeled
12B-04-1 Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Employee drinks located on prep table where toast is preped
22-17-1 Critical. Observed heavyly soiled reach-in cooler gaskets. Cook line 2 door RIC
22-22-1 Critical. Observed heavy encrusted material on can opener and blade
22-26-1 Critical. Observed heavy buildup of soiled material on racks in side the sandwich RIC
23-03-1 Observed heavy build-up of grease and food debree on tray under flat top grill
23-03-1 Observed heavy build-up of grease inside of oven and exterior doors
23-06-1 Observed build-up of food debris, dust or dirt on top of dishmachine
23-06-1 Observed heavy build-up of food debris on outside of container that despenses liquid margarin stored on top of gas stove
24-10-1 Observed utensils stored in crevices between equipment and wall. Dough cutter
35B-05-1 Critical. Back screen door not tight fitting 1 inch gap around door
36-11-1 Floors not maintained smooth and durable. Missing several floor tiles missing under icemachine in kitchen. Missing several floor tiles under 3 comp sink and dishmachine
36-14-1 Observed heavy grease and food accumulated on kitchen floor under fryers
37-02-1 Observed hole in wall above back door located by dry storage area
37-05-1 Observed wall soiled with accumulated food debris. Where prep tables a located by dish room
37-18-1 Observed heavyly dusty ceiling tiles and/or air conditioning vent covers in office and through out kitchen
45-36-1 Critical. Hood suppression system tag 3 months out-of-date
46-09-1 Critical. Exit signs not properly illuminated. Located in dining room
47-08-1 Critical. Observed electrical outlet in disrepair in kitchen where flour is stored in hallway
47-16-1 Critical. Electrical outlet missing cover broken in behind soda despensing unit located by pizza make table
53B-08-1 Critical. Not enough proof of required employee training provided just has a sheet of paper with a list of employee's name and expiration date. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Need to have corrected by next unannounced inspection

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: SARNO RESTAURANT
License Number: 1504812
Inspection Date: Thursday, June 07, 2007
Inspection Number: 1488650
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 critical violation of code 30 which requires:
  • “Cross-connection, back siphonage, backflow”
1 violation of code 34 which requires:
  • “Outside storage area clean, enclosure properly constructed”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 critical violation of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”

Inspection For: SARNO RESTAURANT
License Number: 1504812
Inspection Date: Monday, January 08, 2007
Inspection Number: 1488653
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 3
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
2 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 critical violation of code 31 which requires:
  • “Toilet and hand washing facilities, number, convenient, designed, installed.”
3 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”
1 critical violation of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Sarno Restaurant & Pizzeria in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Sarno Restaurant & Pizzeria.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Sarno Restaurant & Pizzeria may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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