- 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. **Corrected On-Site**
- Basic - Water draining onto floor surface.water draining onto dry storage area, from condenser on cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food.raw eggs over cooked beef
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- 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.
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.backnstorage area beans, food debris
- Basic - Floor under dishmachine or three-compartment sink area soiled.small amount of dishwater and grease on floor around drain, filter stopped up
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soil residue build-up on nonfood-contact surface.beside reach in cooler on cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water not provided/shut off at employee handwash sink.in kitchen area
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12/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs, raw hamburger over bread
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area.pinto beans
- Basic - Soil residue build-up on nonfood-contact surface.on top of ice machine with plastic wrap machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/20/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.blocked with plastic pail **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.on prep table **Warning**
- Critical - Observed food stored on floor.rice,flour in dry storage area **Warning**
- Observed single-service items stored on floor.styrofoam to go boxes on floor in dry storage area **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.not consistent in marking dishes prepared over 24hrs
- Wet mop not hung to dry. **Warning**
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12/19/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.blocked with plastic pitchers
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- 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. Pro
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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3/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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