- Critical. Observed food with mold-like growth on skin of plantains.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. Chest freezer, small freezer in kitchen.
- Critical. Observed food stored on floor under handsink.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Unwrapped single-service utensils not presented so that only the handles are touched. Front counter.
- Observed single-service items stored on floor.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Observed toxic item improperly stored. Underfront counter.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification. New license has 60 days to obtain.
- 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. Establishment has 60 days to obtain training.
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7/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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