- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In prep area. **Warning**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/22/2014 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.raw steak 55°F. Raw sausage 55°F. Raw eggs 55°F. **Warning**. On call back inspection raw sausage 55°F. Raw shelled eggs ambient 52°F Cooked Pasta 55°F. Sheep cheese 50°F.
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In prep area. **Warning**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/21/2014 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. **Warning**
- Basic - Food stored on floor.1 case of onions, tomatoes, and lettuce. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. For make table. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.. Restroom. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.raw steak 55°F. Raw sausage 55°F. Raw eggs 55°F. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In prep area. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/20/2014 | Food-Licensing Inspection | Warning Issued |
- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Observed: Ceiling tiles in disrepair. Not easily cleanable. Broken up. Priority: Basic
- High Priority - Observed: Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 66°F operator threw out items. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomato 69°F. Operated threw out items. **Corrected On-Site** Priority: High Priority Upon call back inspection cut tomato tomatoes 72°F. Cut tomato lettuce 64°F. Both 9:00 am. Operated states lettuce and tomatoes are kept in refrigeration until cutting. Tomato ran out so picked up some at produce store till delivery come in. So cut tomato at room temperature. 9:40 am cut tomato tomatos 74°F. Cut tomato lettuce 64°F
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- Basic - Observed: Floors not maintained smooth and durable. Priority: Basic
- Intermediate - Observed: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Priority: Intermediate
- Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Priority: Basic
- Intermediate - Observed: No handwash sink for employees. Priority: Intermediate
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- Intermediate - Observed: Refrigerator 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. Make table behind counter. Cut tomato 69°F cut lettuce 66°F upon call back inspection refrigerator was back in use and still unable to keep items at 41°F. Or below. Cut tomato tomato 72°F. Cut tomato lettuce 65°F Priority: Intermediate
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08/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Observed: Ceiling tiles in disrepair. Not easily cleanable. Broken up. Priority: Basic
- High Priority - Observed: Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 66°F operator threw out items. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomato 69°F. Operated threw out items. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- Basic - Observed: Floors not maintained smooth and durable. Priority: Basic
- Intermediate - Observed: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Priority: Intermediate
- Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Priority: Basic
- Intermediate - Observed: No handwash sink for employees. Priority: Intermediate
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw eggs over raw roast. Priority: High Priority
- Intermediate - Observed: Refrigerator 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. Make table behind counter. Cut tomato 69°F cut lettuce 66°F Priority: Intermediate
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6/25/2014 | Routine - Food | Warning Issued |
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