Critical. Raw fruits/vegetables not washed prior to preparation.(melons)
Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Wet wiping cloth not stored in sanitizing solution between uses.(no sanitizer buckets set up but using wet wiping cloths) Corrected On Site.
Critical. Observed encrusted material on can opener.
Critical. Outer openings of establishment cannot be properly sealed when not in operation.(back garage door needs a sweep)
Observed attached equipment soiled with accumulated dust.(walk in cooler fan covers)
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. (one employee not trained with program, please train with food handlers program)
11/2/2009
Routine - Food
Inspection Completed - No Further Action
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(deli meat, cheese, pasta salad)
Critical. Observed encrusted material on can opener.
Critical. Handwash sink not accessible for employee use at all times.(blocked )
Critical. Outer openings of establishment cannot be properly sealed when not in operation.(back garage door needs sweep)
Lights missing the proper shield, sleeve coatings or covers.(kitchen )
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