- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- 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.Raw wooden pallets ,also un finished wall in dining room.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsinks used by food employees.
- Critical. Violation: 32-16-1 Hand wash sinks lacking proper hand drying provisions.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.Back kitchen .
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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12/30/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food.Walkin cooler.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.Put on gloves .
- Critical. Observed employees engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.Put on gloves .
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Raw wooden pallets ,also un finished wall in dining room.
- Critical. No cleaning agent provided in first compartment of sink.
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer,also ban saw by back door.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Walkin cooler shelves .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Food tables,kitchen .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service items stored on floor.
- Critical. No handwashing sign provided at a handsinks used by food employees.
- Critical. Hand wash sinks lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings not protected with self-closing doors.Back kitchen .
- Observed food debris accumulated on kitchen floor.Through out kitchen .
- Observed food debris accumulated on walkin cooler floor .
- Critical. Observed toxic items stored by food.
- Critical. Observed unlabeled spray bottles.
- Observed storage of maintenance tools in areas that may result in cross-contamination.Screws,tools,etc stored next to food .
- Observed unnecessary items on the premise.Clutter all over kitchen ,stuff thrown on kitchen floors,and shelves .
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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10/27/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Tortilleria La Queretana, 6441 Us Hwy 19, New Port Richey, FL »