Phat Tai Llc, 8206 W Waters Ave #116, Tampa, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Case/container/bag of food stored on floor in dry storage area. Salt, can goods
- 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 - Equipment in poor repair. Right side of 2door glass reach in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. In 3 comp sink
- 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.
- High Priority - Toxic substance/chemical stored by or with single-service items. 5 spray bottles all facing single service chop sticks
- Intermediate - Buildup of soiled material on tracks in the reach-in cooler.
- 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 - Soil residue in food storage containers. On food cart.
|
07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar.
- Basic - Cardboard/brown paper used to line food-contact shelves. Spice cart next to stove.
- Basic - Current Hotel and Restaurant license not displayed.
- 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. Prep table. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. Chest freezer.
- Basic - Reach-in cooler gasket torn/in disrepair. Make table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 62/table, noodles 53/table
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shelled eggs over soups/reach in cooler
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken breast 57/3 Compartment sink.
- Intermediate - No soap provided at handwash sink. Kitchen.
- Intermediate - Packaged food not labeled as specified by law. Drinks at front counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Homemade butter/reach in cooler
|
5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
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