Basic - Bag/container of unrecognizable prepared food not identified by common name.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
Basic - No conspicuously located ambient air temperature thermometers in reach-in coolers.
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
Basic - No mop sink or curbed cleaning facility provided. Mop sink not hooked up at this time.
Basic - Reach-in cooler gasket torn/in disrepair. Glass door cooler.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Intermediate - Encrusted material on can opener blade.
Intermediate - Handwash sink used for purposes other than handwashing. Pans on top. Kitchen **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
Intermediate - No soap provided at handwash sink. Kitchen **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.
07/18/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Bowl or other container with no handle used to dispense food. Bulk sugar.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - In-use knife/knives stored in crack between equipment and wall.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Both kitchen lights
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All coolers
Basic - No handwashing sign provided at a hand sink used by food employees. Back sink
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.
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottle front.
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On top of chest freezer. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade.
Intermediate - Hot water supply not maintained during peak periods. Front hand sink, leaking pipe being fixed.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No state approved required employee training program present at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Food in reach in coolers in kitchen.
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