- Basic - Employee with ineffective hair restraint while engaging in food preparation. Long hair through visor **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Single-service items stored on floor. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked potatoes cooked and cooled in reach in cooler corrective action cool uncovered
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- High Priority - Cooked fruit cold held at greater than 41 degrees Fahrenheit. Cut melons. **Corrected On-Site**
- High Priority - Cooked pasta cold held at greater than 41 degrees Fahrenheit. Pasta salad. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw vegetables not washed prior to cutting/shredding. Celery.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Cooked pasta cold held at greater than 41 degrees Fahrenheit. Pasta salad.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon.
- 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 - Rust on can opener blade.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Single-service articles not stored inverted or protected from contamination. Rear shelves.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed expired Food Manager Certification.
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12/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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