- Critical - No chlorine test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of food debris on bottoms of cabinet shelves.
- Observed walls soiled with accumulated food debris.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Kitchen hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 04/21/11.
- No Heimlich maneuver sign posted.
- Critical - No chlorine test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No conspicuously located thermometer in kitchen cooler.
- 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. This violation must be corrected by : 04/21/11.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris on kitchen storage shelves.
- Observed build-up of food debris, dust or dirt on bottoms of cabinets behind counter.
- Critical - Observed food stored on walk in cooler / freezer floor areas.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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2/21/2011 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometers in kitchen coolers.
- Critical. No chlorine test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- No Heimlich maneuver sign posted.
- 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.
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12/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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