Sids Caribbean Grill, 2623 Central Ave, St. Petersburg, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Ice buildup in reach-in freezer. In kitchen prep area.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in flour.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 82°
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
6/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Styrofoam to go containers on flour behind front counter.
- Basic - Floors not maintained smooth and durable. Cardboard throughout.
- Basic - Ice buildup in reach-in freezer. In kitchen prep area.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in flour.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 82°
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
- Basic - Working containers of food removed from original container not identified by common name. Bulk ingredients not labeled.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cabbage 121°, rice 132°, goat 125° reheated to 165° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cabbage in reach in cooler. **Corrected On-Site**
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. Steam table not holding TCS at 135°.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In employee restroom in back.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
4/21/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.(cups used to scoop floor) **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. ( styrofoam containers on floor)
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.( chicken left in standing water 40°F, ) **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.( under prep table )
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.(hand wash sign and soap at mop sink) **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.(raid) **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.(employee removed gloves to perform other tasks then washed hands and put old gloves back on to continue to work) **Corrected On-Site**
|
10/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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