- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Cove molding at floor/wall juncture broken/missing. End of cook line.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on storeroom floor. Carpeted.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service articles not stored inverted or protected from contamination. Store room.
- Basic - Soil residue build-up on nonfood-contact surface. Inside pizza oven.
- Basic - Stored food not covered in walk-in cooler. Inconsistent.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food. On top of 5 gallons container of oil.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Walk in cooler.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside reach in cooler.
- Basic - Build-up of dust on nonfood-contact surface. Kitchen overhead storage shelves.
- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Soiled reach-in freezer gaskets.
- Basic - Unnecessary items on the premise. Bicycle.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade container used for food storage _ direct contact with food. Flour.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Milk.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in dry storage area not covered. Reach in freezer.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Hole in ceiling.
- Basic - Hole in wall. Kitchen.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. Inside pizza oven.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in mop sink.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Reach in.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Microwave to minimum 165?F for 15 sec. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice - **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Basic - Intermediate - Mosquitoes breeding in standing water.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dining room.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Reach-in cooler at bar with standing water..
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour and in reach in cooler. **Repeat Violation**
- Basic - Build-up of dust or dirt on nonfood-contact surface. Walk fan in kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination. **Repeat Violation**
- Basic - Soiled reach-in freezer gaskets. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Flour - storeroom.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- 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. Milk.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. To store dirty pans.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.(walk in cooler)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed damaged thermometer in holding unit.(walk in cooler)
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor.(storage area)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.(inside bulk food container - flour) Repeat Violation.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Observed nonfood-grade containers used for food storage.(flour)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Repeat Violation.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soiled material on mixer bowl.
- Observed soiled reach in freezer gaskets.
- Critical - Observed unlabeled spray bottle.
- Critical - Portable fire extinguisher tag out-of-date.(ABC - dining room) For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(bean at 110 degrees) Corrected On Site.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.(cook line) Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(reach in freezer and walk in cooler)
- Observed utensils stored in crevices between equipment.(knives - cook line))
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Repeat Violation.
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4/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked meats not held at 135 degrees Fahrenheit or above.
- Critical - Cooked rice and bean not held at 135 degrees Fahrenheit or above.
- Critical - Handwashing cleanser lacking at handwashing lavatory.(dish washing area)
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(ice scoop on top of machine)
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.(kitchen and women)
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.(do not cover food while cooling - chicken at 93 degrees)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(for salsa)
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface.(inside pizza oven)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed utensils stored in crevices between equipment.(cook line)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.(containers and squeeze bottles)
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/20/11.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- No plan review submitted, establishment renovated without an approved plan review. (add a walk in cooler) This violation must be corrected by : 11/09/11.
- 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. Pro This violation must be corrected by : 11/20/11.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method.(do not cover food while cooling)
- Critical - Observed food stored on floor.(walk in cooler and storage area) Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(reach in freezer)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(reach in freezer)
- Observed single-service articles stored without protection from contamination.(kitchen)
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.(straws - bar)
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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9/20/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Elsa's Mexican Restaurant, 18450 Us Hwy 41 N, Lutz, FL »