- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. ... Rear room w/Dishmachine.
- Basic - No copy of latest inspection report available.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at hose bibb. ... Mop sink rear building exterior
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... **Corrected On-Site**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. ... Rear restroom in process of conversion to Dishmachine/Dishwash area - Laundry room area. Dishwasher added, toilet remains. Suspended ceiling may not handle steam. Must submit for Plan Review.
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, soap dispenser.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair, standing water in reach in cooler.
- Basic - Soil residue build-up on nonfood-contact surface, hand washing sink.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sausage 53° sitting on counter, pasta 52° sitting on counter. Employee put back in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, washing hands with gloves on. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, throughout.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by 3 compartment sink in area number two.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Ceiling and ac vent Above prep table
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Lip ad, phone
- Basic - Food stored in holding unit not covered, several items through out establishment.
- Basic - Food stored on floor. Pan of potatoes on floor
- Basic - Outer openings not protected with self-closing doors.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 49°on prep table put in freezer to get back down to 41° **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, pasta 47°.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over ready to eat foods.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue, with standing water and slime build up on both sides.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- 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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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.....cheese , soup in kitchen.
- Basic - Carbon dioxide/helium tanks not adequately secured.....kitchen by handwashing sink.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food stored in holding unit not covered......cheese sauce, chicken in black refrigerator and Hobart cooler.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.....cross from stove.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......cooked breaded chicken breast 61° in prep.table . Food being held less than 4 hours. Food moved to freezer. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food......raw eggs next to cilantro touching each other in Hobart cooler in dishwashing area. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw eggs above ready to eat sausage , mushroom ,pasta in Hobart reach in cooler in dishwashing area. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Voluntarily discarded food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food......glass cleaner in food storage shelf with tartar sauce, mayonnaise , etc. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.......fork stored in handwashing sink in kitchen . **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink....by ice machine. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and stagnated water, both reach in cooler in kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....by ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....cheese sauce, soup in black refrigerator .
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Talia's Tuscan Table, 4060/4070 N Dixie Hwy, Boca Raton, FL »