- Basic - Clean knife stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Insect control device installed over food preparation area.
- Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device.
- Basic - Ripped/worn tin foil used as non food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. By dinner plates.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Walk in cooler. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - One 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.
- Basic - Straws provided for customer not individually wrapped or in an approved dispenser. Bar.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Walk in cooler.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in at cook line maintaining at 46?F, **Corrected On-Site**
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. **Repeat Violation**
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. Walk in freezer. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature. 3 compartment sink.
- Observed single-service articles stored without protection from contamination. **Repeat Violation**
- Critical - Observed toxic item stored by utensils. Single service.
- Critical - Portable fire extinguisher not fully charged. (K-class)For reporting purposes only.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(ice scoop on top of machine)
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler)
- Critical - No handwashing sign provided at a handsink used by food employees.(kitchen)
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. (front) For reporting purposes only.
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed food stored on floor.(walk in freezer)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(eggs - walk in cooler)
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(tempura batter at 65 degrees in kitchen)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(walk in cooler)
- Observed single-service articles stored without protection from contamination.
- Critical - Portable fire extinguisher not fully charged.(K - class, kitchen) For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Critical - Vacuum breaker mising at hose bibb.(mop sink - splitter)
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- 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 - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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3/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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