- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food being cooled by nonapproved method. large containers used to cool beans
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans overnight at 49/50 degrees Corrected On Site. discarded
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. paper towel dispenser over reach in cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on oven door Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler, kitchen
- Observed utensils in poor condition. nonhandled container in bulk container of sugar Corrected On Site.
- Observed nonfood-contact equipment in poor repair reach in cooler door in poor repair, dry storage room
- Equipment and utensils not properly air-dried. plastic containers on shelf in dishwashing area
- Critical. Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Critical. Lack of placard indicating the hood suppression system should be activated prior to the use of a portable extinguisher. For reporting purposes only.
- Critical. Portable fire extinguishers not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. on floor under kitchen handsink
- No plan review submitted and renovations in progress. smoker and hood system installed in kitchen
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. employee in dishwashing area drying containers with papertowel
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12/13/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Violation: 14-38-1 Observed utensils in poor condition. nonhandled container in bulk flour
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair broken window in kitchen
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves in dry storage
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary
- Violation: 24-08-1 Equipment and utensils not properly air-dried. plastic containers on shelf above steam table
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. storage room Corrected On Site.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. cookline handsink
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Violation: 37-13-1 Observed hole in ceiling. dry storage room and dishwashing area
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. dishwashing area
- Critical. Violation: 47-16-2 Electrical outlet missing cover plate. For reporting purposes only. dry storage room
- Critical. Violation: 53B-08-1 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
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10/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed utensils in poor condition. nonhandled container in bulk flour
- Observed nonfood-contact equipment in poor repair broken window in kitchen
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves in dry storage
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary
- Equipment and utensils not properly air-dried. plastic containers on shelf above steam table
- Critical. Handwash sink not accessible for employee use at all times. storage room Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. cookline handsink
- Critical. Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Observed hole in ceiling. dry storage room and dishwashing area
- Observed dusty ceiling tiles and/or air conditioning vent covers. dishwashing area
- Critical. Electrical outlet missing cover plate. For reporting purposes only. dry storage room
- 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
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08/20/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. dry storage area
- Critical. Violation: 08A-28-1 Observed food stored on floor. bag of onions
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of cracks
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates are not covered or inverted
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. blocked
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 42-03-1 Wet mop not hung to dry.
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9/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. dry storage area
- Critical. Coolers being run on temporary power
- Critical. Observed food stored on floor. bag of onions
- Multiuse food-contact surface not smooth, free of cracks
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates are not covered or inverted
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times. blocked
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Wet mop not hung to dry.
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9/28/2009 | Routine - Food | Warning Issued |
- Observed wall in disrepair. behind dishmachine
- 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
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8/4/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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