- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- 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 - Spray bottle containing toxic substance not labeled.at 3-compt sink
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/13/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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5/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. 1 dead on top of HWS in kitchen. Several dead in glue traps under deli reach in cooler. Several dead under expo window/shelf on cooks line. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Walk in cooler **Warning**
- Basic - Hole in wall. Next to three compartment sink **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In deli case **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Deli case cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep counter **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle in deli case **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Prime rib 55°F, brisket 54°F, **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 15 plus live under expo window/ dry storage shelf on cooks line. 20 live under deli case reach in cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Prime rib 55°F, brisket 54°F, **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Items stored on top of sink **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Two door up right reach in freezer. **Warning**
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5/2/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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12/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Across from fryers
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons above deli case
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.chicken, pork 115F, 111F **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. Milk in walk in cooler
- 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 - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken **Corrected On-Site**
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10/16/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Cookline
- 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. Cookline
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. Next to three compartment sink
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6/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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