- Critical. Observed dented/rusted cans.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over cooked foods Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed residue build-up on nonfood-contact surface. doors on reachin coolers
- Critical. Observed toxic item stored by food. hydrogen peroxide - Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheeses ,meats
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. making sandwiches without gloves - Corrected On Site.
- 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. need to wash hands and change gloves when leaving work station
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. invert all lexan pans on storage shelves
- Critical. Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave food in open bags or boxes; transfer the fods to clean, covered containers.
- Observed a nonfood-grade basting brush used in food. Do not use metal-banded-paint brushes for basting; provide plastic-banded-basting brushes.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label the corn-meal batter with 4-hour-time labels. The batter must be discarded at least every four hours. Clean and sanitize the batter container eachtime that the batter is replaced.
- 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. All employees must pass Food Safety Training within 60 days of hiring. Call 813 372 7233 to order workbooks. Keep proof of completed training on the premises.
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 3/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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