- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.(blocked by dishware)
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.(license expired 2-1-11)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.(need quaternary amonia test strips for bar area)
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.(pate cooled on counter top) Corrected On Site.
- Plumbing improperly installed.(mop sink has no running water)
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.(black beans in steamtable at 136 degees f after 1.5 hours, product reheated on stove top) Corrected On Site.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.(fryer baskets)
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12/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Raw animal food not properly separated from ready-to-eat food.(raw shell eggs and bread touching in reach in cooler)
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.(fryer baskets)
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.(kitchen )
- Critical. Hand wash sink lacking proper hand drying provisions.(bar area)
- Critical. Handwashing cleanser lacking at handwashing lavatory.(prep area)
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.( k class on floor in kitchen area) Corrected On Site.
- 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.
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10/18/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. gravy
- Critical. Observed raw animal food stored over cooked food. raw shell eggs on shelf above dessert
- Critical. Observed food stored on floor. container of iced tea Corrected On Site.
- Critical. Observed mopsink used for purposes other than the designated use. utensils in mopsink Corrected On Site.
- Critical. Observed interior of microwave soiled.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp on shelf above lettuce , raw chicken above fresh tonatoes Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen Corrected On Site.
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7/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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