- Basic - Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks chained in place, so as to prevent their being knocked over.
- Basic - Food stored in dry storage area not covered. Transfer flour, from its open bag, to a clean covered container.
- Basic - Large amount of unused equipment/supplies present. Remove the unused / inoperable equipment from the kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Post hand-washing sign, at hand-washing sink, behind the bar. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare wood in the waitress station.
- Basic - Old, unused equipment stored outside. Remove the unused / inoperable equipment form the loading dock area.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Clean the dirt, from the surfaces of the glass chillers.
- 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. Provided handouts.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Keep oyster tags on the premises, in chronological order, for at least 90 days.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Keep oyster tags in the original case, until the last oyster is served. Write the date, that the last oyster is served, on the tag.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the employee restroom.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees must pass Food Safety Training within 60 days of hiring. See Comment Section for additional provider options (phone numbers). Keep proof of completed training on the premises.
- Intermediate - No soap provided at handwash sink. Provide soap, at the hand-washing sinks, behind the bar and in the kitchen.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Post Consumer Advisory for oysters (provided) in the dining room / bar.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Post the Consumer Advisory (provided) in the dining room
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10/15/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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