- Basic - Bathroom door not self-closing. **Warning**
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10/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Under shelving **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Restroom HWS **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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**
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08/28/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In BBQ pit, tongs. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 112°F. Corrective action operator reheated.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom.
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad **Corrected On-Site**
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. White fridge
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Plants in handsink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small white fridge
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3/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato salad in reach in cooller
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- 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. Pro
- Critical - Observed food stored on floor. drinks
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 126f Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato salad
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10/14/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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 to measure temperature of food product.
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5/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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