- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of potatoes
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Oil
- Basic - Food stored outside. Box of oil
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink
- Basic - Single-service articles not stored at least 6 inches above the floor. Plastic bowls, back shed
- Basic - Soil residue build-up on nonfood-contact surface. Shelves above three compartment sink
- Basic - Well water testing report/documentation is not available upon request.
- Basic - Working containers of food removed from original container not identified by common name. Sugar, front counter
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage 85F, reheated to 165 placed in steam table **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination. Coffee in filters
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Next to three compartment sink **Repeat Violation**
- 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. Milk, in reach in cooler
- Intermediate - Employee used handwash sink as a dump sink. Wait station
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with tray. Next to three compartment sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Wait station
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Back shed
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Repeat Violation**
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08/06/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. Under kitchen equipments.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Well water testing report/documentation is not available upon request.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Dining room - all discarded.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausages. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Kitchen. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup.
- Intermediate - Spray bottle containing toxic substance not labeled. Front.
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6/30/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Well water testing report/documentation is not available upon request.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink.
- Intermediate - Handwash sink disconnected from food preparation/dishwashing area. Must be reconnected in the same location. Kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen - to store cups.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Well water testing report/documentation is not available upon request. **Warning**
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9/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - One cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
- Basic - Well water testing report/documentation is not available upon request. **Warning**
- High Priority - Cooked potato cold held at greater than 41 degrees Fahrenheit, overnight. Discarded. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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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7/15/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Nancys Restaurant Inc, 17420 Us Hwy 41 N Ste 105, Lutz, FL »