- Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling of walk in cooler onto floor. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board under spices. Cutting board near hot line. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Near 3 compartment sink. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. At front counter near beer cooler. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cuban sandwiches in reach in cooler. **Warning** observed cut tomatoes, cut lettuce, prepared on site not date marked.
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08/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling of walk in cooler onto floor. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board under spices. Cutting board near hot line. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Near 3 compartment sink. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep sink. **Corrected On-Site** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair.under 3 compartment sink. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. At front counter near beer cooler. **Warning**
- Basic - Reuse of single-service articles. Foil pans found in walk in cooler soiled with food debris. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham at 50 degrees farenheit, and pre made Cuban sandwiches at 52 degrees farenheit. Stop saled. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 4oz ham sliced at 50 degrees farenheit, pre made Cuban sandwiches 52 degrees farenheit over 4 hour limit. **Warning**
- 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. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at hot line. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cuban sandwiches in reach in cooler. **Warning**
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Souffle portion cuts
- Basic - Case/container/bag of food stored on floor in kitchen. Sugar in buckets
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cooks line **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line with dressings.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 77°F, moved to reach in cooler.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 132°F, beef 128°F all items placed in smoker and reheated to 165°F, **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored in sink
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid **Corrected On-Site**
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2013 | Routine - Food | Call Back - Complied |
- Basic - No copy of latest inspection report available. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer for wiping cloth bucket. **Warning**
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9/17/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Rain is dripping in center area of walk-in cooler from ceiling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at any handwash sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer for wiping cloth bucket. **Warning**
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7/16/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In BBQ sauce
- Basic - Floor tiles cracked, broken or in disrepair. In walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 90? **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen area
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw and potato salad at 49? **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey 128?, pork 122? **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.(near dish machine)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food cooked in a prohibited area. (using a gas grillnto reaheat food in outside smoker area)
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.(handle on hot holding unit)
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.(0 ppm, sanitizer line had come out of sanitizer ) Corrected On Site.
- Critical - Food not properly protected from contamination.(outside cooking equipment observed a grill and burner outside in smoker room, smoker room is only for bulk cooking)
- Critical - Hand wash sink lacking proper hand drying provisions.(both handwash sinks in kitchen)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(bar area, kitchen near dish machine )
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.(bar 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 interior of microwave soiled.
- Observed single-service items stored on floor.(in closet)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(beef in holding oven at 117 degrees f, reheated in oven ) Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.(bulk bin in kitchen )
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.(bar area)
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.(in home style reach in cooler)
- 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
- Observed nonfood-contact equipment in poor repair. (door handle on walk in cooler)
- Observed single-service items stored on floor.
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9/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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