Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Equipment and utensils not properly air-dried - wet nesting.(storage room)
07/14/2014
Routine - Food
Call Back - Complied
Basic - Carbon dioxide/helium tanks not adequately secured.
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.
Basic - Equipment and utensils not properly air-dried - wet nesting.(storage room)
Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site**
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
Basic - Working container of food not labeled in English. (Squeeze bottles)
High Priority - Employee failed to wash hands before putting on gloves to work with food. (Servers)
High Priority - Live flies in kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Butter 69°F, Goat cheese 46°F, salsa 45°F, turkey 45°F, ham 45°F, Sliced cheese 45°F,)
High Priority - Raw animal food stored over ready-to-eat food.(pooled eggs over shredded cheese and cold cuts)
Intermediate - Encrusted, soiled material on slicer.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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