- Basic - Ceiling tile in disrepair. Above food prep area.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Floor tiles cracked, broken or in disrepair. The cove molding tiles around the dish room are missing.
- Basic - In-use utensil stored in ice or ice water between uses. Ice scoop in ice bin at bar.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above cooks line area.
- Basic - Reach-in cooler gasket torn/in disrepair. Upright reach in cooler on cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line prep area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in sanitizer bucket.
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout.
- High Priority - Employee failed to wash hands before putting on 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. Cook touching cheese and bread with bare hands on cooks line.
- High Priority - Food with mold-like growth. Ketchup in bucket in walk in cooler had mold growing on it. Operator discarded immediately.
- Intermediate - Handwash sink used for purposes other than handwashing. Paper towel and pitcher stored in hand wash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not date marked prepared on site and held more than 24 hours.
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07/03/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hollandaise 128°, brought up to temperature , **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 12 in flat on cook line , discarded
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Racks in reach in cooler on cooks line with food debris.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen and coving under dish area.
- Basic - Ice buildup in walk-in freezer.
- Basic - Objectionable odors at soda station at front server area.
- Basic - Standing water in floor drain/floor drain draining very slowly. By dish machine and back hand wash sink.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 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. Below 50 ppm. Will use 3 comp sink and operator is having dish machine replaced.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. In manager office.
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10/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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