- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Stored food not covered in chest freezer.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Mobile food dispensing vehicle disposing liquid waste on the ground.
- 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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3/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation. Corrected On Site.
- Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed live flies in kitchen.
- Critical - Observed soil residue in storage containers.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Dumpster not on proper pad.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed toxic item improperly stored.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. No conspicuously located thermometer in holding unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 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. 60 days to train new employees with approved training materials by certified food mgr.
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4/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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