- No Violations Were Observed
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09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in morita container.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on back prep table.
- Basic - Food stored in holding unit not covered. Walk-in and reach-in coolers. Multiple items.
- Basic - Food stored on floor. Beef. Walk-in freezer. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour.
- Basic - Plumbing system in disrepair. No running water from hot water side of hand wash sink in women's restroom.
- Basic - Single-service articles not stored inverted or protected from contamination. Forks displayed tines up.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef 52°. Cooked previous day.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 52°.
- High Priority - Raw animal food stored over ready-to-eat food. Fish over cut onions in walk-in cooler. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen and restrooms. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Salt container under prep table across from three compartment sink
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Peppers
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.net to grill
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - In-use tongs stored on oven door handle.
- Basic - Stored food not covered in chest freezer. Next to water heater
- Basic - Stored food not covered in walk-in cooler. Chicken
- Basic - Working containers of food removed from original container not identified by common name. Salt container under prep table across from three compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat in walk in cooler
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of sugar **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored in dry storage area not covered. Open bag of sugar **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Working container of food not labeled in English. Bulk foods in dry storage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Moved to reach in freezer for quick cooldown **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pork, cooked cactus
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.moved to working reach in cooler **Corrected On-Site**
- Intermediate - Reach-in cooler not 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. Turned off due to loud noise per operator located next to steam table/ replacement cooler in place and reaching 40° **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk container of flour, dry storage
- Basic - Cove molding at floor/wall juncture broken/missing. In kitchen near cookline and hotwater heater
- Basic - Food stored on floor. Beef near slicer, kitchen **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw chicken over produce , reach in cooler **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Dry storage bulk containers
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cut vegetables , reach in cooler **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At delistyle reach in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Container inside kitchen handsink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler and reach in freezer soiled with accumulation of food residue. Kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler
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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. On floor , kitchen
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over greens , reach in cooler **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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2/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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