Daddys Girl Gourmet Deli, 623 Cleveland St, Clearwater, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Attached equipment soiled with accumulated dust. Fan at back of kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease and food debris on fryers.
- Basic - Ceiling tile missing. Over mop sink.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Duct tape used to repair nonfood-contact surface. Glass door reach-in cooler.
- Basic - Light shield damaged/in disrepair. In center of kitchen.
- Basic - Objectionable odor in establishment. By grease trap.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open condiments provided for self-service not properly protected. Lemon container at drink station does not have a hinged lid.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Roach powder.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottles hanging on shelf next to clean food bins and over canned foods.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
|
09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Lemons at drink area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 53°. Iced.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 117°
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cheese and pasta salad in kitchen reach-in cooler.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. Bean salad in reach in cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on scale on prep counter, kitchen
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Glass door cooler **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination.above reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Placed in reach in freezer for quick chill then ice added to buffet **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. - operator scheduled for training this day
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.back kitchen near ice machine **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.mens restroom **Corrected On-Site**
|
1/3/2014 | Routine - Food | Warning Issued |
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