Basic - Build-up of grease on nonfood-contact surface. Screens above flat top grill.
Basic - Food stored on floor. Bottled water. **Corrected On-Site**
Basic - Ice buildup in reach-in freezer. All reach in cooler ice trays.
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above window.
Basic - No Heimlich maneuver/choking sign posted.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. All reach in coolers.
High Priority - Duct tape used to repair plumbing. Spray hose.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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