- Basic - Bowl or other container with no handle used to dispense food. Bowls in rice and sugar container.
- Basic - Employee personal items stored in or above a food preparation area. Jackets and purse on food shelf.
- Basic - Food storage container/container lid cracked or broken.plastic bowls with holes and one with tape on it.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Sanitizing solution not maintained clean.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham on cooks line Corrective action taken.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs on cooks line Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw breaded chicken stored above carrots
- High Priority - Toxic substance/chemical stored by or with food. Bottle of peroxide
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cut deli meat
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dish washer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, meats, sauces, etc.
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4/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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