- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Outer openings not protected with self-closing doors. Closer disconnected
- Basic - Soiled reach-in cooler gaskets. Front line
- High Priority - Live, small flying insects in food preparation area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Macaroni salad reached 41°f **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. By walk in cooler
- 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. Deli meats
- Intermediate - Cutting board(s) stained.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container off of cook line
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 79°f-83°f
|
08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Shelf under preparation tables soiled with food debris.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- 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. **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
|
4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-service articles. Aluminum pans
- Basic - Spray bottle containing a food product not labeled. Water
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Live flies in kitchen.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Plastic container bubbled up from heating in mircowave.
- Basic - Spray bottle containing a food product not labeled. Water bottle for bread
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- Intermediate - Cold 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 41 degrees Fahrenheit or colder. deli cooler near brick oven. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Deli cooler near brick oven
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
|
6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust. Hand sink next to reachin cooler, front line
- Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Water bottle for bread.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks
- 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. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name. Flour -front line
- High Priority - License expired within 30 days after expiration date.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over cooked potatoes on speed rack in walkin cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Meat loaf
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- 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. Front line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. near water heater
- Critical - Displayed food not properly protected from contamination. baked bread Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed leaking pipe at plumbing fixture. dish room area
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour
|
10/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sundays Delicatessen, 1930c E 7 Ave, Tampa, FL »