- 53-b no proof of employee training. Upon callback 9-14-2012, establishment continues to lack employee training. Upon callback 10-16-2012,time extension callback , operator continues to lack proof of employee training for employees.
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10/16/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 4-01-1 Cold holding equipment (walk in cooler)incapable of maintaining potentially hazardous foods at proper temperatures. Upon callback 9-14-2012, cooler holding ambient air of 46 degrees fahrenheit but no longer holds potentially hazardous foods.
- 53b No proof of employee training provided. Upon callback 9-14-2012 establishment continues to lack employee training. Certified food manager indicated he is the only person who prepares food. Establishment only has two other employees other than certified food manager.
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9/14/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Observed walk in cooler holding ambient air temperature of 53 degrees fahrenheit. Issued stop sale on potentially hazardous food products held in walk in cooler over four hours. Upon callback 7/13/2012, observed ambient air reading 47 degrees fahrenheit in walk in cooler. No potentially hazardous foods can be stored in cooler until it is capable of maintaing foods at 41 degrees fahrenheit .
- Critical - Violation: 53B-08-1 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.
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7/13/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Observed walk in cooler holding ambient air temperature of 53 degrees fahrenheit. Issued stop sale on potentially hazardous food products held in walk in cooler over four hours.
- Critical - Hand wash sink lacking proper hand drying provisions(dish wash area)
- 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.
- Critical - Observed food stored on floor(box of potatoes) on walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed potentially hazardous foods cold held in walk in cooler between 50-52 degrees fahrenheit.
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7/12/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Several cooked and raw foods at 47degF in walk in cooler. Milk, cooked roast, raw chicken, cooked yucca, deli meat loaves, cheese.] Corrected on site. Items moved to reach in cooler with ambient ait of 38degF unitil walk in cooler is maintaining 41degF or lower temperature. [Upon callback on 1.26.2012, soup dated 1/22/12 at 45degF, sauce dated 1/23/2012 at 47degF, raw beef at 46degF, potato salad dated 1/24/2012 at 46degF, chicken soup dated 1/20/12 at 48degF, boiled potatoes dated 1/24/12 at 46degF, pork chops thawing at 28degF, partiallused whipped butter at 48degF, full unused butter tub at 46degF. All items in walk in cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Walk in cooler ambient air 51degF.] [Upon callback 1.26.2012, ambient air at 48degF after 10 minutes of cooler not opened.]
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1/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Walk in cooler ambient air 51degF.]
- Critical - Hand wash sink at cookline lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Hot hold cabinet not keeping meat or rice at 135deg or hotter.]
- Critical - No conspicuously located thermometer in 2 refrigerators where beverages were removed to cool walk-in items.
- Critical - No conspicuously located thermometer in hot hold unit for rice, meat.
- Critical - Observed handwash sink used for purposes other than handwashing. [Waste grease with food debris poured in hand sink.]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Several cooked and raw foods at 47degF in walk in cooler. Milk, cooked roast, raw chicken, cooked yucca, deli meat loaves, cheese.] Corrected on site. Items moved to reach in cooler with ambient ait of 38degF unitil walk in cooler is maintaining 41degF or lower temperature.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over cooked potatoes in walk in cooler. Corrected On Site.
- Observed single-service items stored on floor. [Boxes of paper napkins and cups.]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cooked rice, one pan white 101degF, one pan yellow 115degF in hot hold unit.] Corrected On Site. Items relocated to hot oven to reheat.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Roast from Saturday, cooked beef and vegetables from Tuesday.]
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1/25/2012 | Routine - Food | Warning Issued |
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