- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken/shrimp with rice paper wrap **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation** **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**
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09/18/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken/shrimp with rice paper wrap **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked noodles. **Warning**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Hanging from food cart **Corrected On-Site** **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 - Handwash sink used for purposes other than handwashing. Washing parsley **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. **Repeat Violation** **Warning**
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, wooden spoons
- 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 - Leaking pipe at plumbing fixture, under 3 compartment sink
- Basic - Reuse of single-use gloves. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Presence of insects, rodents, or other pests, one dead and live Palmetto
- Intermediate - Accumulation food substance in the interior of the ice machine.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Soap bottle containing toxic substance not labeled, soap at hand wash sink
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Silverware/utensils stored upright with the food-contact surface up, wooden spoons near blender with bowl of spoon up snd silverware not all facing one direction
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Employee used handwash sink as a dump sink.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Buckets (white) of sauce.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. In blue cooler with no ice.
- Basic - Wall soiled with accumulated dust. With flat screen TV and store sign. Near blender and opened cooking utensils. .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on case with clean to go cups **Corrected On-Site**
- Basic - Food stored on floor. 3 buckets of noodles
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reachin cooler
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. Single servicing utensils not inverted (bag hanging on cabinet).
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
- Basic - Working containers of food removed from original container not identified by common name. Bottle not labeled under counter in dry storage
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken and shrimp spring rolls.
- High Priority - Toxic substance/chemical stored by or with food. Toxic cleaner on rack with pot of food. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit - storage room reach-in coolers and freezers. Repeat Violation.
- Observed employee with no hair restraint.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit - storage room refrigerator and freezer.
- Violation: 13-03-1 Observed employee with no hair restraint.
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5/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Observed home style dish washer with no wash or final rinse temperature gauges. Manager stated dishmachine run for 50 minutes.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit - storage room refrigerator and freezer.
- 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.
- Critical - No thermometer provided on dishmachine.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Observed cooked noodles being cooled in a covered plastic container. Product placed in the freezer to control temperature. At time of inspection product measured 83F.
- Critical - Observed food stored on floor - ginger and plastic soda bottles stored on the floor in the storage room.
- Critical - Observed lack of flow pressure measuring device on warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts on counter measured 73F. Product moved into working cooler to control temperature.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked noodles in individual bowls measured 113F. Manager stated she would like to keep 4 hour time for cooked noodles. Time as public health control application given today.
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3/21/2012 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure temperature of food product.
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11/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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