- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walk-in
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. sausage on steamtable 109 degrees Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs over lettuce
- Critical. Observed food stored on floor.fryer oil holding refrigerator doors closed
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. from cracking eggs to handling ready-to-eat food
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on clean gloves
- Observed employee with no hair restraint.
- Observed equipment in poor repair. 4 refrigerator doors held closed by boxes of oil
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. bread
- Observed mop/service sink in disrepair.faucet handles missing
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. lined with cardboard
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. barewood shelves in storage ,front line
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soiled caedboard shelf liners in walk-in
- Observed gaskets with food debris build-up. refrigerator
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.all handsinks
- Critical. Outer openings not protected with self-closing doors.backdoor
- Ceiling tile missing.ladies bathroom
- Wall not smooth and easily cleanable. by microwave
- Lights missing the proper shield, sleeve coatings or covers. protective tubes missing black end caps,walk-in cover missing
- Light not functioning.ladies bathroom
- No suitable facilities provided to store employee clothing and other possessions.shrts on slicer
- Critical. Observed toxic item stored in food preparation area. paint on counter next to slicer
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. behind restaurant
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. for freezer
- No Heimlich maneuver sign posted.
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09/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Single service articles not re-used
- Single service articles not re-used
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Electrical wiring - adequate, good repair
- Critical. Electrical wiring - adequate, good repair
- Critical. Food management certification valid
- Critical. Employee training validation
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2/23/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Thermometers, gauges, test kits provided
- Single service articles not re-used
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Electrical wiring - adequate, good repair
- Critical. Electrical wiring - adequate, good repair
- Critical. Employee training validation
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2/23/2010 | Routine - Food | Call Back - Extension given, pending |
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