- No Violations Were Observed
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07/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile missing. Beside dish area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee spoons in 82° standing water on front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter 60°, hot dogs 62°, tofu 62°, chicken stock 64°, sour cream 64°, cream cheese 64°. All items in cooler that had faulty breaker. Unit had been off all night. In 2 door glass sliding door True cooler. Cooked chicken 55°, cooked mushrooms 52°, pasta salad 49°, white cheddar 60°. Upon reinspection 7/29/14 found cooked pasta 51°, black bean hummus 49°, chicken salad 48°, potato salad 46°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Single glass sliding door cooler holding TCS food at 60°-64°
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07/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile missing. Beside dish area.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing meal with no hair restraint.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Wood spatula in dish area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee spoons in 82° standing water on front counter.
- Basic - Light shield damaged/in disrepair. Over food prep area.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- 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. Dish 3 comp sink set up with wash and rinse only. Operator does not use sanitizer after rinse process. Advised operator to purchase sanitizer and re-wash all utensils and properly rinse and sanitize. Please do not use utensils and equipment that has not been sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter 60°, hot dogs 62°, tofu 62°, chicken stock 64°, sour cream 64°, cream cheese 64°. All items in cooler that had faulty breaker. Unit had been off all night. In 2 door glass sliding door True cooler. Cooked chicken 55°, cooked mushrooms 52°, pasta salad 49°, white cheddar 60°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Milk in front counter.
- Intermediate - Handwash sink used for purposes other than handwashing. Washed utensils in hand sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Single glass sliding door cooler holding TCS food at 60°-64°
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07/25/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling tile missing. Above mop sink.
- Basic - Ceiling tiles in mens restroom in disrepair. Water damage
- Basic - Equipment in poor repair. Door on beer reach in cooler repaired with duct tape
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler across from mop sink. 2 door glass cooler true.
- Basic - Single-service articles improperly stored. Single service items, plastic cutlery and plastic lids being stored in men's restroom
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Hole in ceiling. Above hot water heater.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket outside not properly hung to dry.
- High Priority - Insecticide/rodenticide use not in compliance with regulations. Residential rat/mouse poison being used under prep station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 47°, pasta 47°, chicken cooked 48°, chicken salad 47°
- High Priority - Rodent activity present as evidenced by rodent droppings found. Old dried droppings under storage rack in back corner beside hot water heater. To many to count.
- High Priority - Stop Sale issued due to adulteration of food product. Large bag of Belgian chocolate with gnaw marks and 18 rodent droppings inside bag.
- High Priority - Vacuum breaker missing at hose bibb. On outdoor faucet for hose.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Glass tru door cooler holding food product temperature at 47°
- Intermediate - Handwash sink used for purposes other than handwashing. Using handwashing sink to drain potatoes in collander
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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**
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10/31/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Hole in wall.Cook line area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Two reach in coolers.
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8/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Outer edges of the ice machine **Corrected On-Site**
- Basic - Hole in wall.Cook line area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Two reach in coolers.
- Basic - Plumbing system in disrepair.Hot water faucet handle broken on the hand washing sink.
- High Priority - Raw animal food not properly separated from ready-to-eat food.Raw whole shell eggs and produce on bottom of the reach in cooler not separated.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Manager lacking proof of food manager certification. **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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5/30/2013 | Routine - Food | Warning Issued |
- Critical - Condiment bottles in reach in cooler. Deli meats out of original container wrapped and held for 24 hours or longer.
- Food tongs stored on oven handle.
- Grease and old food particles in oven and on stove top.
- Hood filters above stove covered with grease.
- Ice scoop stored in ice-ice bin of ice machine.COS
- Critical - Meat slicer soiled.
- Critical - Microwave on cooler interior soiled with grease and old food.
- Critical - No hand wash sign in ladies bath room.
- Critical - Open coffee in cup on food preparation table.
- Critical - Quiche not covered in reach in cooler.
- Critical - Raw whole shell eggs stored over ready to eat foods in walk in cooler.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Operating without a license.
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7/3/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Observed milk 1/2 and 1/2 cream in reach in cooler at 46-56 degrees.
- Critical - Operating without a license.
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7/2/2012 | Routine - Food | Warning Issued |
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