- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings in kitchen at 73°F for more than 5 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale.
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Open dumpster lid.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Under cooked poultry held at greater than 41 degrees Fahrenheit. Corrective Action Taken.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handsink by 3 compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 3 compartment sink area.
- Intermediate - Person in charge lacks knowledge of employee health policy and health requirements.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit.
- Critical - No conspicuously located thermometer in holding unit. **Repeat Violation**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Spices. **Repeat Violation**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area. **Repeat Violation**
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. **Repeat Violation**
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.(shawarmas) Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed dented can.(1)
- 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.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(spices)
- Observed nonfood-grade containers used for food storage.
- Critical - Observed uncovered food in holding unit/dry storage area.(reach in freezer)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(rice at 126 degrees - rice coker)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
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5/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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