- 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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Around grease trap
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Four door up right reach in cooler
- Basic - Single-service articles not stored inverted or protected from contamination. Plates front line **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.mashed potatoes 46°F,
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.mashed potatoes 46°F,
- High Priority - Toxic substance/chemical stored by or with food. Bleach stored next to potatoes and rice
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.mashed potatoes 46°F,
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes, cooked chicken, stuffed peppers
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. Under equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Objectionable odor in establishment. Kitchen by grease trap.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front reach-in freezer.
- Basic - Outer openings not protected with self-closing doors. Kitchen and back hallway doors.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On counter 67°.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling baked potato without gloves. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. **Corrected On-Site**
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets.(where needed) **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products.(wrong type of probe thermometer) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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3/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. (Upper part of door) **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.(restroom sign not in English) **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Soiled reach-in cooler gaskets.(where needed) **Warning**
- Exit door locked. For reporting purposes only.(exit next to restrooms pad locked) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(mashed potato 53°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. (mashed potato 53°F, ) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.(raw eggs over tiramisu ) **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(Sanitizer Bucket 200 ppm chlorine) **Corrected On-Site** **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products.(wrong type of probe thermometer) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(mashed potato 53°F, ) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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1/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage unit next near fryer- inside shelves and outer door surface
- Basic - Condensation or other drainage not disposed of according to law.hose draining from reach in cooler to outside in bucket
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage station
- Basic - Exterior door has a gap at the threshold that opens to the outside. Near restrooms
- Basic - Food stored in holding unit not covered. Fries in Reach in freezer, kitchen
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Delistyle reach in cooler and refrigerator
- Basic - Soil residue build-up on nonfood-contact surface. Under grill on storage opening area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen **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. Turkey sliced
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Kitchen
- Intermediate - Slicer blade soiled with old food debris. Front counter area
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3/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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