- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intebded to indicate by when to serve, or discatd,the food item.
- Critical. Observed packaged food not labeled as specified by law. Repackaged foods must be labelled with their common names.
- Critical. Observed packaged food not labeled as specified by law. Repackaged, refrigerated foids must be labelled with their common names.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave foods in open bags or boxes; transfer the contents to clean, covered containers.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when wrapping baked bread. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice-machine-water filters must be labelled with the date that they were changed. Filters must be replaced at least once pee yeat.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water into the mop sink. Corrected On Site.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Please see inspection report for more details.
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Outer openings protected, presence of insects/rodents.
- Critical. Outer openings protected, presence of insects/rodents.
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./dressings /seafood Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ salad station.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ filters to ice machine.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices./ lids to lexi pans.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Equipment and utensils not properly air-dried.
- Observed reuse of single-service articles./ non-dairy whipped toppings containers on cookline.
- Observed open dumpster lid.
- Observed wall soiled with accumulated food debris./ kitchen /next to cookline.
- Light not functioning..beverage station area.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only./ cookline.
- 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 This violation must be corrected by : 8/17/2010.
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6/17/2010 | Routine - Food | Warning Issued |
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