- Basic - Bowl or other container with no handle used to dispense food. Wild rice.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Floors not maintained smooth and durable.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice noodle in water at 60°F in kitchen.
- High Priority - Sauce held at less than 135 degrees Fahrenheit in kitchen.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Kitchen.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with clean equipment and utensils.
- Basic - Floors not maintained smooth and durable.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprout in kitchen at 78°F
- 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. When prepping spring rolls.
- Basic - Floors not maintained smooth and durable. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
- 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Repeat Violation**
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Floors not maintained smooth and durable. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(eggs)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(eggs)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(freezer)
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.(kitchen) Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.(kitchen)
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(cutting vegetables) Corrected On Site
- 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.
- Observed hole in ceiling.(water heater area)
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.(inside bulk food containers)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(tofu - kitchen)
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed utensils stored in crevices between equipment.(knives)
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
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