- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large lids to party trays not inverted
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cup used as scoop in feta cheese in reach in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef **Corrected On-Site**
- Basic - Reuse of single-service articles. Cool whip containers reused
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chopped lettuce
- High Priority - Vacuum breaker missing at hose bibb.
- 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. Cut tomatoes and chopped lettuce
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Stuffing
|
07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Single-service articles not stored inverted or protected from contamination. Large tins and party tray lids
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of Hunts tomato sauce
- 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. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/20/2013 | Routine - Food | Call Back - Complied |
- 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 - Single-service articles not stored inverted or protected from contamination. Small tins not inverted
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- 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.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
9/20/2013 | Routine - Food | Warning Issued |
- Basic - Stored food not covered in read in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over cold cuts in reach in cooler
- 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 - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
4/10/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Reo St Cafe, 5100 W Lemon St, Tampa, FL »