Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ckd pasta [walk in cooler]
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad 44 degr F [cook's line] Corrected On Site. product iced down
Critical. Observed opened bottle of water stored in ice used for drinks. bar area
Critical. Observed raw animal food stored over cooked food. raw pork above ckd pasta [walk in cooler]
Critical. Observed food stored on floor. tubs of asst products
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. ice cream scoops in water measured at 77 degr F Corrected On Site.
Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Wet wiping cloth not stored in sanitizing solution between uses. cook's line
Critical. Observed interior of microwave soiled.
Critical. Observed buildup of slime in the interior of ice machine.
Critical. Observed encrusted material on can opener.
Critical. Observed encrusted, soiled material on slicer.
Critical. Observed buildup of slime on soda gun. bar area
Critical. No handwashing sign provided at a handsink used by food employees. kitchen
Critical. Hand wash sink lacking proper hand drying provisions. dishwashing area
Critical. Observed container of medicine improperly stored. Corrected On Site.
Critical. Electrical outlet missing cover plate. For reporting purposes only.
No copy of latest inspection report.
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 Operator has 60 days to obtain This violation must be corrected by : 11/13/10 .
09/13/2010
Routine - Food
Warning Issued
Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
Observed equipment in poor repair.(ice machine missing lid)
Critical. Cold water not provided/shut off at employee handwash sink.(front hand sink)
Critical. Hot water not provided/shut off at employee hand wash sink.(in front area)
Critical. No handwashing sign provided at a handsink used by food employees.( throughout )
Critical. Hand wash sink lacking proper hand drying provisions.( paper towles )
Critical. Outer openings of establishment cannot be properly sealed when not in operation.(back kitchen door)
Critical. Manager lacking proof of Food Manager Certification.
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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