- Basic - tin foil used as food-contact shelf cover and to cover top of oven.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen. Tomatoes
- Basic - Large amount of unused equipment/supplies present.
- Basic - Leaking pipe at plumbing fixture. Ice machine
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food stored in ice used for drinks. See stop sale. 2 bottles of Yohoo, one opened"
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese sauce 52 on counter. Placed in steamtable
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shrimp over pasta **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish, chicken overproduce
- High Priority - Stop Sale issued due to adulteration of food product. Ice
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bleach
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Unused freezer
- Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket in wait station sink, dishes in kitchen hand sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All 3 sinks
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, black beans, retried beans, cheese sauce
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required 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 - Outer openings of establishment cannot be properly sealed when not in operation wooden door on side.
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10/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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