- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse **Corrected On-Site**
- Basic - Food stored on floor. Oil **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in coolers **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee spoons
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Oil **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Repeat Violation**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham roast beef
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Sliding glass doors on freezer
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Oil on cooks line, jars and cans of food in dry storage, soda in hallway
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon in home fries
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door
- Basic - Single-service articles not stored inverted or protected from contamination. Catering lids
- Basic - Stored food not covered in walk-in cooler. Meat loaf ( unwashed produce stored above)
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic utensils
- Basic - Walk-in cooler floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Water, oil bottles
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat loaf made yesterday at 48°
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Meatloaf made yesterday at 48°
- High Priority - Employee washed hands with cold water.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw eggs next to cooked potatoes and cooked meat loaf
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Covered home fries under heat la,p at 128°
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over pork in 2 door reach in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Caulk gun and tire shine next to clean utensils
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, turkey,desserts
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
- Intermediate - Handwash sink used for purposes other than hand washing rinse pitcher
- Intermediate - Hot water supply not maintained during peak periods. Water heater broken
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Portable fire extinguisher is inaccessible. For reporting purposes only. K class blocked by shelf
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. Sandwich
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils at front counter
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Working containers of food removed from original container not identified by common name. Bottles **Warning**
- Intermediate - Food manager certification expired. Angel Viera expired 10/24/12 **Warning**
- 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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11/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case of single-service articles stored on floor in kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bottles **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over hard boiled eggs in reach in cooler **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
- Intermediate - Food manager certification expired. Angel Viera expired 10/24/12 **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- 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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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9/11/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher
- Basic - Food stored on floor. Oil in dry storage, ice in walk in freezer **Corrected On-Site**
- Basic - Raw animal food not properly separated from unwashed produce. Chicken next to leafy greens
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- High Priority - Displayed food not properly protected from contamination. Apples
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Wash and rinse steps only
- High Priority - Raw animal food stored over cooked food. Chicken over cooked beef
- High Priority - Raw animal food stored over ready-to-eat food. Fish over salsa **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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6/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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