- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves under front counter behind the front line.
- Basic - Ice buildup in reach-in freezer. Near desk.
- Basic - fan had accumulation of dust/debris. Floor fan in kitchen
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice chute has pink mold like substance.
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08/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves under front counter behind the front line.
- Basic - Condensation or other drainage not disposed of according to law
- Basic - Employee with no hair restraint while engaging in food preparation. Observed 5 employees with no hair restraint. **Repeat Violation**
- Basic - Equipment in poor repair. White reach in cooler in kitchen not draining condensate. Pooling in bottom of reach in cooler.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Reach in cooler next to 3 compartment sink.
- Basic - Food placed in soiled container/equipment. Grits and flour containers in kitchen area on tan cart.
- Basic - Ice buildup in reach-in freezer. Near desk.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave in kitchen area. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Clean containers on rack in kitchen.
- Basic - Reach in cooler condensate drain line draining onto ground causing a sanitary nuisance. In kitchen.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler next to 3 compartment sink.
- Basic - Squeeze bottle containing a food product not labeled. On cook line. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Lining bottom of reach in cooler to soak up condensate water.
- Basic - Working containers of food removed from original container not identified by common name. Sugar bin under sandwich press on front line. **Repeat Violation**
- Basic - fan had accumulation of dust/debris. Floor fan in kitchen
- High Priority - Chlorine sanitizer in buckets not at proper minimum strength. Sanitizer bucket in kitchen. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Observed several employees wash hands with no soap as evidenced by the lack of soap before inspector washed hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter at 78 degrees farenheit, sausage gravy 77 degrees farenheit, Cut tomatoes 51 degrees farenheit, cut lettuce 51 degrees farenheit, chicken salad 45 degrees farenheit, macaroni salad 67 degrees farenheit, potato salad 45 degrees farenheit, cooked mushrooms 52 degrees farenheit, sliced turkey 46 degrees farenheit, sliced ham 44 degrees farenheit, sliced Swiss 62 degrees farenheit, cut tomatoes 48 degrees farenheit, mayonnaise 44 degrees farenheit. Corrective action all foods iced down from underneath and on top.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes being hot held on top of fryer baskets observed at 196 degrees farenheit. Corrective action re heated for hot holding in steam table on front line. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. She'll eggs next to ground beef in reach in cooler next to 3 compartment sink. Raw shaved steak next to cooked chicken in reach in cooler near prep table in kitchen. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Both reach in cooler on front line not cold holding. One nearest cash register doesn't work at all, food held in unit on ice not holding temperatures. Reach in cooler line nearest kitchen door not holding foods below 41 degrees farenheit, coolest temperature taken was 44 degrees farenheit.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice chute has pink mold like substance.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler in kitchen next to 3 compartment sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. On front line.
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08/27/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler holding deli meats, cheeses.
- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment. Behind grill
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Back reach in freezer.
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.shredded lettuce 68°F, iced down **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.Tomatoes 63°F, iced down **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. #10 can black olives
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Multiple employees in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meatballs 126°F, potatoes 84°F. Potatoes moved to flat top grill and meat balls reheated to 200°F,
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit.Chili 117°F, soup 126°F. Chili reheated 178°F, soup reheated to 165°F,
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing vegetables
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bottles containing a food product not labeled. Near stove.
- Basic - Carbon dioxide/helium tanks not adequately secured. Near restrooms.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Back kitchen.
- Basic - Food debris/dust/grease/soil residue on exterior of stove. Side of stove grease build up.
- Basic - Food storage container/container lid cracked or broken. Microwave plate.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle in sugar container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Front kitchen coolers.
- Basic - Single-service items stored on floor. To go containers stored on front kitchen floor.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Back kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back kitchen area.
- Basic - Working containers of food removed from original container not identified by common name. Reach in cooler and container of pan cake mix.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken sitting out near stove fryers.
- Basic - High Priority - Dead roaches on premises. 1 dead roach on floor near 3 comp sink with dirty pots and slicer on floor.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shelled eggs next to cooked and raw sliced potatoes. Reach in cooler w glass door ib back kitchen.
- 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. Reach in cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of standing water and wet towel used to line bottom shelf. White 1 door cooler near prep table in back kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler
- Intermediate - Slicer blade guard soiled with old food debris.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - tin foil used as food-contact shelf cover. Lower shelf of prep table
- Basic - Current Hotel and Restaurant license not displayed. Operator provided proof of payment submitted
- Basic - Food stored on floor. Case of tomatoes **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wiping cloth sanitizing solution stored on the floor. Front line
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Chili reheated in microwave, then placed into steam table , measured at 120? in steam table , removed from steam table, brought up to temp on stove **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. To be cleaned within 4 hrs of use
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handwash sink
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.Hallway of bathrooms.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.sugar storage container.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.food preparation line of front counter.
- Observed employees with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.Observed evidence of chopped vegetables in handwashing sink at front counter food preparation area.
- Observed reach-in cooler gasket torn/in disrepair.Throughout front counter line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.corrected on site.
- Critical - Working containers of food removed from original container not identified by common name.Condiment bottles in kitchen cook line.
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris--cart by stove in kitchen
- Observed build-up of food debris--under black microwave
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands....before putting gloves on.
- Observed hole in cabinet lining---under slicer--bottom shelf
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above...cooked potatoes under heatlamp Corrected On Site..placed on grill...inspector recommended time control.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris---in cabinet above cook's line handsink
- Critical - Observed food stored on floor...bag of onions
- Unwrapped single-service utensils not presented so that only the handles are touched...plastic knives at customers station
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer. to be cleaned wit in 4 hrs of use
- Critical - Observed food stored on floor. case of tomatoes Corrected On Site.
- Observed single-service items stored on floor. case of drink cups Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bulk sugar bin
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. license states 34 seats, inspector counts 46 seats Inspector issued seating change evaluation form
- Critical - Observed buildup of debris on condiment spensing nozzles.
- Critical - Observed buildup of slime in ice chute on soda dispensing machine
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food being cooled by nonapproved method. boiled eggs covered during cooling process Corrected On Site. uncovered
- Observed single-service items stored on floor. sleeve of styro cups under prep table
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatoes [kitchen] Corrected On Site. reheated
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. chili in steamtable measured at 124 degr F Corrected On Site. removed from steam table & brought up to 165 degr F
- Critical. Observed food being cooled by nonapproved method. no active cooling method being applied to stock pot of ckd potatoes in kitchen [measured at 97 degr F]
- Critical. Observed potentially hazardous food thawing at room temperature. hot dogs
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken on shelf above ckd potatoes [kitchen]
- Critical. Observed hand wash sink used for purpose other than washing hands. foid debris in handwash sink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. fail to change gloves, wash hands after handling sandwich, then handling guest check, then resume making sandwiches
- Observed employee with no hair restraint. cook's line
- Observed nonfood-contact equipment in poor repair fan cover missing from cooler [front lIne]
- Wet wiping cloth not stored in sanitizing solution between uses. multiple locations
- Critical. Hot water not provided/shut off at employee hand wash sink. 'hot' water measured at 83 degr F
- Critical. Observed unlabeled spray bottle. on floor under 3 comp sink
- Critical. Person in charge failed to insure that employees properly cook food. chili not reheated to 165 degr F & hot held at 135 degr F [measured at 124 degr F]
- Critical. Person in charge failed to insure proper cooling. stock pot of ckd potatoes in kitchen measured at 97 degr F , with no active cooling method being applied
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles throughout )
- Critical. Observed food being cooled by nonapproved method.( potatoes and pasta salad covered during cooler)
- Critical. Observed hand wash sink used for purpose other than washing hands.(used as rinse sink)
- Observed employee with no hair restraint.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Handwash sink not accessible for employee use at all times.(blocked by plate) Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm in wiping cloth bucket)
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(bread and cheese) Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.(deli style cooler)
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.(need chlorine test strips)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(above 200 ppm)
- Critical. Observed interior of microwave soiled.(kitchen )
- Observed single-service articles stored without protection from contamination.(sandwich wrapping paper exposed to splash from hand sink)
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10/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Current license properly displayed
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9/25/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Chris' Kitchen Icot, 13501 Icot Boulevard #100, Clearwater, FL »