- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Package of gravy. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Package of gravy sitting on counter @ 60° **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Container of eggs with cleaning spray bottle in handsink. **Corrected On-Site**
- Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food not cleaned after being emptied prior to refilling.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cleaning spray bottles and container of eggs.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.buffet line **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Waffle batter 77° cream cheese 52° hard boiled eggs 54° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 66° **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Can of stainless steel cleaner. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container for hard boiled eggs. **Corrected On-Site**
- Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils. Missing tongs for donuts **Corrected On-Site**
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Gravy
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/24/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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3/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.containers where single service spoons are kept on buffet line. **Warning**
- Basic - Case of single-service articles stored on floor in kitchen. To go cups **Warning**
- 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. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Buffet line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs on buffet line **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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1/4/2013 | Routine - Food | Warning Issued |
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