- Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice.
- High Priority - Raw animal food stored over cooked food. Raw chicken over soup in reach in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup(s), vegetables
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Handwash sink used for purposes other than handwashing. Pots in hand sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Around door frame.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 83° , grape leaves 89° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over lamb rack.
- 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**
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Soiled reach-in cooler gaskets. Vegetable reach in cooler.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Next to cash register.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.rice vegetable medley, cooked vegetables , meat in black reach in cooler next to beverage cooler.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cracked Lights shield, sleeve coatings or covers./dishwasher area.
- Observed employee with no hair restraint. Corrected On Site.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.hummus, sauce black reachin cooler.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./product in reachin near entrance to kitchen
- Critical. Observed uncovered food in holding unit/dry storage area./reachin near entrance to kitchen.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Equipment and utensils not properly air-dried.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./touching hair Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Observed employee with no hair restraint.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
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6/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(Milk)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Out of temperature less than 4 hours
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- 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.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Critical. Current Hotel and Restaurant license not properly displayed.
- 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 : 5/18/10.
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3/18/2010 | Routine - Food | Warning Issued |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed handwash aids at a non-handwash sink.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Missing drain plug at dumpster.
- Observed open dumpster lid. Corrected On Site.
- Critical. Outer openings not protected with self-closing doors.
- 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
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11/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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