- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No conspicuously located thermometer in holding unit, RIC
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, squirt bottle Corrected On Site.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. blocked by cutting board Corrected On Site.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, cheese
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. blocked by cutting board
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. handsink
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
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