Basic - Exterior door has a gap at the threshold that opens to the outside.
08/01/2014
Food-Licensing Inspection
Call Back - Complied
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 - Exterior door has a gap at the threshold that opens to the outside.
Basic - Food stored on floor.(tomatoes on floor in walk in cooler)
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - No handwashing sign provided at a hand sink used by food employees.(kitchen)
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.(Beans 46°F, refried bean 45°F, cooked beaf 44°F, cooked rice 45°F, Chorizo links 45°F, chorizo 49°F,)
High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.(chorizo)
High Priority - Raw animal food stored over ready-to-eat food.(eggs over rte) **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(chorizo)
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