- Basic - Bathroom facility in disrepair. One stall in womens room taped off as out of order. Toilet bowl is dirty and empty of water in blocked off stall.
- Basic - Build-up of food debris, dust or dirt on multiple front line storage shelves.
- Basic - Cookline make table in poor repair. Unit is emptied in the bottom. Ice baths used in top. Ice baths not being maintained.
- Basic - Hole in wall in mens restroom behind door.
- Basic - Ice buildup in reach-in freezer across from stove.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils in 102°F water. **Corrected On-Site**
- Basic - Lack of toilet tissue at each toilet of mens and women's stalls.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. New covers purchased for kitchen lights. They are not the correct size. Operator is working to locate correct size.
- Basic - No copy of latest inspection report available.
- Basic - Silverware/utensils stored upright with the food-contact surface up in containers near 3 compartment sink.
- Basic - Soil residue build-up on can opener table mount.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 25ppm chlorine at front line.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to prep salad for order.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese, corn at prep table. Ice bath has melted. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Certified food manager fails to exhibit active managerial control. Establishment missing toilet tissue, paper towels, means to properly wash hands.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Thermometer calibration.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer read 50°F during calibration test and could not be adjusted. Operator discarded thermometer and has an accurate backup.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed cloth towel in handsink.
- Intermediate - Interior of reach-in cooler on front line soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at sole handwash sink in kitchen. Only napkins provided in kitchen for hand drying. No paper towels available.
- Intermediate - No soap provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice. **Corrected On-Site**
|
7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.(raw fish over lettuce in reach in cooler) **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.(ice bucket) **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(eggs, chicken, potato salad, feta cheese, cooked rice, soup all in 3 door glass reach in cooler at 45-49?f, all products moved to working coolers) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.(raw fish over lettuce in reach in cooler) **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (3 door reach in cooler) **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(men's rest room) **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(tuna and potato salad) **Warning**
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1/14/2013 | Routine - Food | Warning Issued |
- Critical - Back door can not be sealed when not in operation.
|
7/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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