- Basic - Floor soiled/has accumulation of debris. Under racks, walk in freezer
- Basic - In-use tongs stored on oven door handle. Moved during inspection **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 47° cook line Corrective action taken: placed into ice bath Recheck 15 min 45°
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine measured at 200ppm, Recheck 100ppm, **Corrected On-Site**
|
07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Cook line
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler , cook line
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets. Cook line
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs above salsa, walk in cooler **Corrected On-Site**
- Intermediate - Microwave missing fan guard cover/splatter shield. Cook line
|
3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under reach in make table food debris build up. Equipment hanging utensils on cooks line dust build up.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Cooks line **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line reach in cooler make table.
- Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. 3 dead behind back cooks line
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine was empty and refilled. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 130°F, black beans 124°F **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 1live on wall above steam table
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef
|
11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets/seals on holding unit in poor repair.( cookline cooler)
- Basic - No handwashing sign provided at a hand sink used by food employees.( bar / handwash sink) **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.( small cookline freezer)
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.( on stove top/ 110?) **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. ( rear of building next to ice maker)
- 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)
|
3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hot water not provided/shut off at employee hand wash sink.[wait station area]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[tongs hanging from oven door handle]
- Critical - No handwashing sign provided at a handsink used by food employees.[bar] Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.[all have expired]
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food stored on floor.[box of lettuce in walkin cooler] Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.[reachins]
- Observed leaking pipe at plumbing fixture.[handwash sink/wait staff]
- Observed open dumpster lid. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
|
8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. [in kitchen] Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [cookline reachin cooler ]
- Critical - Hand wash sink lacking proper hand drying provisions. [at bar]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [ice scoop for ice machine]
- Light not functioning. [freezer] Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. [walk in cooler ] [noted cracked and broken light shields throughout kitchen ]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [cookline]
- Critical - Observed container of medicine improperly stored. [pepto bismol in server station and cold medicine stored on cookline ]
- Observed cutting board grooved/pitted and no longer cleanable. [on cookline ]
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. [interior of ice machine lid chipped]
- 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. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [observed sour cream at 49 degrees, cheese sauce at 50 degrees, and sour cream sauce at 48 degrees beef at 45 degrees, chicken at 45 degrees] [cheese sauce, sour cream and sour cream sauce were disposed of], [see stop sale] beef and chicken were transferred to walk in cooler, temperatures were rechecked during inspection at 41 degrees. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage. [cardboard box in server station used for storage]
- Critical - Observed soil buildup inside ice bin. [behind bar]
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed uncovered food in holding unit/dry storage area. [peppers in freezer] Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [phf- sauce with meat at 110 degrees, reheated on stove top to 165,] Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [walk in cooler, freezer]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). [sour cream, cheese sauce, sour cream sauce]
- Wet wiping cloth not stored in sanitizing solution between uses. [in use wet cloths stored on counter tops throughout kitchen ]
|
6/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bar handwash sink not accessible for employee use at all times. Do not use as storage area.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Class K portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Covered waste receptacle not provided in women's bathroom. Replace missing trash can lid.
- Light not functioning in walk in freezer light fixture.
- Critical - No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris on kitchen storage shelves.
- Observed build-up of food debris on waitress station cabinet shelves.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interiors of microwaves soiled.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ( Milk ).
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of condiments / spices removed from original containers not identified by common names.
|
12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Bar handwash sink not accessible for employee use at all times.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Kitchen portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Missing drain plug at dumpster.
- Critical - No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed bar ceiling tiles in disrepair.
- Observed broken dumpster lid.
- Observed build-up of food debris on bottoms of waitress station cabinets.
- Observed build-up of food debris on kitchen storage shelves.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating while preparing food. Corrected On Site.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 09/15/11.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated under cooking equipment.
- Observed open dumpster lid.
- Critical - Observed toxic item stored by food.
- Critical - Working containers of food removed from original container not identified by common name in waitress station.
|
7/15/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Floors not maintained smooth and durable. Replace missing floor tiles in dishmachine area.
- Critical - Kitchen hand wash sink lacking proper hand drying provisions.
- Missing drain plug at dumpster.
- Observed build-up of food debris on kitchen storage shelves.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food/ice residue.
- Critical - Observed interiors of microwaves soiled.
- Critical - Observed uncovered food in walk in cooler between use.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls in waitress station soiled with accumulated food debris.
- Critical - Working container of beans removed from original container not identified by common name.
|
3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No quaternary ammonium test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime on soda dispensing nozzles behind bar.
- Critical. Observed fry vat food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris on kitchen storage shelves.
- Equipment and utensils not properly air-dried.
- Critical. Bar handwash sink not accessible for employee use at all times.
- Critical. Bar hand wash sink lacking proper hand drying provisions.
- Missing drain plug at dumpster.
- Observed open dumpster lid. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Floors not maintained smooth and durable.
- Observed grease accumulated under cooking equipment.
- Observed walls soiled with accumulated food debris.
- Light not functioning in hood system light fixture.
- Carbon dioxide/helium tanks not adequately secured.
|
9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
|
7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.[true reachin ]
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.[straws]
- Unwrapped single-service utensils not presented so that only the handles are touched.[plastic forks]
- Light not functioning.[WIF]
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- Areas that previously required the posting of a smoking sign have not posted a smoking not permitted sign.
|
1/4/2010 | 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.[milk]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[walkin ]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Repeat Violation. Corrected On Site.
- Observed utensils in poor condition.[cracked/damaged ice scoop]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[red painted wood at wait station]
- Observed open dumpster lid.[lId missing ]
- Critical. No proof of hood cleaning performed by cleaning service. For reporting purposes only.
|
7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Carmelita's Mexican Restairant, 6218 N 66 St, Pinellas Park, FL »