- Basic - Bowl or other container with no handle used to dispense food.(cup in flour)
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (In hallway to kitchen) **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.(crepe maker)
- Basic - Silverware/utensils stored upright with the food-contact surface up.(wooden spoons, spoons and ladles above reach in)
|
4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of foam cups in the hallway to the kitchen.
- Basic - Food stored on floor.Case of baked goods in the hallway to the kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.sausage and sauces returned to the cooler to thaw. **Corrected On-Site**
|
12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Lower shelves under fryer
- Basic - Cutting board has cut marks and is no longer cleanable. Through out the cooks line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee Open soda cans inside deli,style cooler on cooks line **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Bulk container of flour in dry storage area
- Basic - Reuse of single-service articles. She'll egg tray used to store utensil on cook line **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw salmon over batter in lower reach in cooler on cooks line **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Throughout the cooks line
|
5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. In prep kitchen area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. On top of egg trays on cooks line **Corrected On-Site**
- Critical - Observed container of medicine improperly stored. On counter top near kitchen hand sink **Corrected On-Site**
- Critical - Observed employee improperly washing hands. **Corrected On-Site**
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. In prep kitchen under 3 compartment sink. Got some cans and plastic containers in dinning area
- Critical - Observed handwash sink used for purposes other than handwashing. In food prep area **Corrected On-Site**
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit Cooked cabbage (47?F in metal container and in bulk container 53?F ) in 2 door up right cooler in hallway near kitchen entrance
- Critical - Observed potentially hazardous food thawed in an improper manner. Beef on counter top near back door
- Observed reuse of single-service articles. Egg trays used for utensil storage on cooks line
- Critical - Observed toxic item stored by food. On shelf near cooks line **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. On counter top in coffee and ice cream arear
|
12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Scoop on top of storage container in kitchen
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing.Observed cook pan full of water in handwashing sink in kitchen area
|
4/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.[on storage shelf]
- 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.{EXPIRED }
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.[reheated food while inspecting]
- Critical - Working containers of food removed from original container not identified by common name.[sugar]
|
9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot water not provided/shut off at employee hand wash sink.[bar handwash sink]
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
|
3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.[must use hand sanitizer after washing hands] Corrected On Site.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Nonfood-contact equipment not designed and constructed in a durable manner.[DEWALT hand drill fixed in position]
- Observed single-service articles stored without protection from contamination.[to-go containers not inverted]
- Critical. Observed hose at dish sink lower than flood rim of sink.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.[cut board placed over sink]
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed toxic item stored by food.[nail polish,cream above prep area]
|
11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw pork stored over mushroom food.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed unlabeled spray bottle.
|
2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. marinated herring.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.potato salad
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area
|
10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about German Crepes House, 1120 Pinellas Bayway S #113 & 114, Tierra Verde, FL »