- Basic - Floor area(s) covered with standing water. Beside freezer under handwash sinks.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish and shrimp in standing water in dish area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. A 0ppm on front line under shake machine. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Under shake machine on floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyro meat in hot hold drawer not 135°. Gyro 110°. Product reheated to 200° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over onions and par cooked wings in walk in.
- 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. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink Beside freezer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At handwash sink beside freezer.
|
10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On cooks line, glad bowl with no handle used as scoop. Portion cup used in flour in back storage. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Food and drink being consumed on cooks line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 68° **Corrected On-Site**
- Basic - Open dumpster lid.
- 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 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. In back prep area sink blocked with cutting board.
|
1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar, styrofoam cup used s coop
- 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. On prep table in rear prep area.
- Basic - Equipment in poor repair. Cooler in front server area holding cheesecake at 50°.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Label in standing water, 78° **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Behind handsink beside seafood cooler.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. For to go containers under gyro roller.
- Basic - Soil residue build-up on nonfood-contact surface. Cabinet under soda machine on front server area. Soiled/black mold like substance.
- Basic - Soiled reach-in cooler gaskets. On freezer on cooks line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In back prep area beside onions.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese cake 50°, chicken wings 112°, chicken wings 70° **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Prep trays and bus tub blocking handsink in back prep area. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Beside seafood cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing lettuce in handsink on front cooks line. Used to rinse and store trays in front server area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In mens or womens restroom. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Fans over food in 2 door seafood cooler are moldy.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Large metal rice container for cooker, (cooker insert), with large pits and scratches allowing coating to chip and peel.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
|
8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.Stainless food containers on clean equipment shelf.
- Basic - Floor area(s) covered with standing water.Hand washing sink leak.
- Basic - Food stored on floor.Case of chicken wings in the walk in freezer.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Scoop buried in flour.
- Basic - Leaking pipe at plumbing fixture.Hand washing sink in kitchen.
- Basic - Reach-in cooler gasket torn/in disrepair.throughout the cook line area reach in coolers and the upright cooler near the hand washing sink
- Intermediate - Encrusted, soiled material on slicer.Bah food preparation area
- Intermediate - Handwash sink used for purposes other than handwashing.container of soap and scrubbies in the cook line hand wash sink.
- Intermediate - Hot water not shut off at employee handwash sink.Sink in disrepair at time of inspection.
|
3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 78 degrees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings at 78 degrees. From last night. Operator willingly threw away. 5 pounds cooked chicken wings. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. O ppm at time of inspection. Corrected On Site.
|
7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.Stainless steel containers on clean equipment shelf have wet nesting in the corners.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Kitchen area. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.Handwashing sink on cookline .
- Critical - Observed encrusted material on can opener.
|
1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/22/2011 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.End of cookline.
- 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 This violation must be corrected by : 11/08/2011.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Turned off broken hose. Corrected On Site.
|
9/8/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Food not cooked to 155 degrees Fahrenheit or above.Gyro meat on cooking spindle. Corrected On Site.Heat turned up on the equipment.
- Critical - Handwash sink not accessible for employee use at all times.Heavy large trash can blocking the handwashing sink.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knife stored in space between coolers.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- 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 This violation must be corrected by : 06/28/2011.
- Critical - Observed an open beverage container on a food preparation table.Cookline. Corrected On Site.
- Observed employees with no hair restraints.
- Critical - Observed handwash sink used for purposes other than handwashing.Cutting board over handwashing sink in the food preparation area.
- Observed ice scoop with handle in contact with ice.Front counter.
- Critical - Observed potentially hazardous food thawed in standing water.Tilapia and shrimp in the triple sinks.
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only.ABCAt ladder at the walkin cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Chicken wings on cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken Wings atc108 on cookline . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Condiment bottles on cookline .
|
4/28/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Condiment bottle on cookline.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked wings on cookline at 108 Corrected On Site.Set up Time paperwork .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken over shrimp.
- Observed ice scoop with handle in contact with ice.Front counter.
- Observed employees with no hair restraints.
- Observed utensils stored in crevices between equipment.Knife on cookline.
- Critical. Hotel and Restaurant license not properly displayed.
|
1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name or date and held for 24hrs.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Gyro meat at 122 Corrected On Site.
- Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds.Gyro meat sliced from turntable at 80 and Cooked on flat top grill to hot hold. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in an improper manner.Cases of tilapia in triple sink with no running water Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken over raw shrimp.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken over produce in walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area.Breaded shrimp on speed rack in walkin freezer.
- Observed employees with no hair restraint. Corrected On Site.
|
8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried.
|
6/3/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employees with no hair restraints.
- Critical. No handwashing signs provided at kitchen handsinks used by food employees.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed grill line wall soiled with accumulated food debris.
- Observed ceiling tiles in disrepair.
- Observed dusty ceiling tiles and/or air conditioning vent covers in dining room.
- Wet mops not hung to dry.
- Critical. DBPR 2011 Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 05/24/10.
- 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. This violation must be corrected by : 05/24/10.
|
3/22/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employees with no hair restraints.
- Observed ripped/worn cardboard used as shelf cover inside of grill line cooler.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed build-up of grease on hood filters above grill line.
- Observed utensils stored in crevices between equipment.
- Observed unnecessary items stored in garbage enclosure.
- Observed food debris accumulated on kitchen floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed container of medicine improperly stored.
- Wet mop not hung to dry.
|
12/4/2009 | 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed ripped/worn cardboard used as shelf cover in walk in cooler.
- Observed build-up of food debris, dust or dirt on kitchen storeroom shelves.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning in hood system light fixture.
- Wet mop not hung to dry.
- Critical. 2010 Hotel and Restaurant license not properly displayed.
|
7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Salem's Gyros And Subs, 880 34th St N, St. Petersburg, FL »