- Basic - Ceiling tile in disrepair. Missing and damage in back of kitchen **Warning**
- Basic - Food debris accumulated on kitchen floor. Behind coolers **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler s **Warning**
- Basic - Wall in disrepair. Bathroom **Warning**
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09/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in disrepair. Missing and damage in back of kitchen **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in back of kitchen **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor. Behind coolers **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler s **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Wall in disrepair. Bathroom **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Oil bottle **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, cheddar, chicken, lettuce, corrective action, moved to a working cooler. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- 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. Line cooler and back cooler all items moved to working cooler **Warning**
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09/10/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Floor tiles missing. Mop sink
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - Missing drain plug at dumpster.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Toxic substance/chemical stored by or with single-service items. Pest control item with ss
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hole in ceiling. Back of kitchen.
- Basic - Ice buildup in reach-in freezer.
- Basic - Interior of microwave paint peeling.
- Basic - Missing tiles at mop sink area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
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