- Basic - Cloth used as a food-contact surface. Dough
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl at taco station, pitcher in kitchen
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting.wait station
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Raw animal food stored over ready-to-eat food., raw griund beef over french frues and cooked rice
- 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.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area., water, bulk bins
- Basic - Ceiling tile missing.
- Basic - Comminuted/injected/tenderized meat stored above whole-muscle intact cut of meat.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly, service called
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, bucket
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over corn tortilla
- Intermediate - Hot water not provided/shut off at employee handwash sink in both bathrooms, plumber on site
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
- 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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10/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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