- 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 - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- 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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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Old labels on containers. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Turkey and ham @ 46°
- Intermediate - Cold holding equipment incapable of 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.
- 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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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. inside mens bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. inside womens bathroom.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Observed food with mold-like growth. Corrected On Site. voluntary threw away
- Observed reuse of single-service articles. styrofoam cups
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. shredded pork
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed single-service items stored on floor.
- Critical - Observed toxic item improperly stored.
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by towel bucket
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed hands in 3 compartment sink
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. case of plantains
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-service items stored on floor.
- Critical - Observed toxic item stored by food. storage room
- Critical - Observed unlabeled spray bottle.
- Observed utensils in poor condition. knifes- plastic handles
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, rice
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs/lettuce Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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