- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Gaskets with- food debris build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.cooler gaskets
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface.bottom of RIC
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.employee has test date of April 28th scheduled at HCC nutrition class.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.missing dispenser
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4/8/2013 | Routine - Food | Warning Issued |
- Manager lacking proof of Food Manager Certification.
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3/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Hand wash sink lacking proper hand drying provisions.front cointer-dispenser is missing
- Handwash sink not accessible for employee use at all times. one blocked with water filter, another one blocked with cleaning supplies
- Hotel and Restaurant license not properly displayed.
- Manager lacking proof of Food Manager Certification.
- Observed gaskets with slimy/mold-like build-up.food debris stuck in gasket
- Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milks
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1/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.front cointer-dispenser is missing
- Critical - Handwash sink not accessible for employee use at all times. one blocked with water filter, another one blocked with cleaning supplies
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.broken thermometer in coolers
- No copy of latest inspection report.
- 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.
- Observed gaskets with slimy/mold-like build-up.food debris stuck in gasket
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milks
- Observed single-service articles stored without protection from contamination.not-consistent in inverting
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.dirty cloths on cutting boards on sandwich make unit
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11/6/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milks ,cheeses ,meats ,creams
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4/26/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory. bathrooms
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.glass of water - Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell eggs stored over dressings Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milks
- Observed residue build-up on nonfood-contact surface. clean grooves of gasket on reachin coolers
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12/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. back sink next to slicer
- Critical - Handwash sink not accessible for employee use at all times. blocked with several cardboard boxes -all handsinks have to be always acessable
- Critical - Hot water not provided/shut off at employee hand wash sink. front counter
- Critical - Hotel and Restaurant license not properly displayed.
- Inadequate number of trash receptacles in establishment. need to put trash in dumpster instead of at backdoor -bags have been gotten into by something
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- 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
- Critical - Observed encrusted, soiled material on slicer. keep slicer clean
- Critical - Observed food stored on floor.bag of sugar
- Observed gaskets with slimy/mold-like build-up.reachin coolers on front line
- Observed ice scoop with handle in contact with ice. using cup to dip ice
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using portion cup to dip sugar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meats,milks ,cheeses -date mark all items after opening
- Observed single-service articles stored without protection from contamination. cups,front line
- Critical - Observed torn packages/bags of food exposing the contents to contamination. keep all open bags closed for protection -example 25lbs of sugar
- Critical - Observed toxic item stored in food preparation area. sanitizer buckets on cutting board front counter
- Critical - Vacuum breaker mising at hose bibb. backflow preventer needs to be installed on y-valves
- Wet mop not hung to dry. hang mop up to dry after using
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
- Critical - Working containers of food removed from original container not identified by common name. label container after opening
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8/31/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification. operator has 60days to get certified
- Critical - No conspicuously located thermometer in holding unit.
- 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. operator has 60days to get employees certified
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6/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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