- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Clean the exterior surfaces of the microwave oven.
- Basic - Grease accumulated under cooking equipment. Clean the grease from the floor beneath the deep friers.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash from the inside surfaces of the microwave oven.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label cut lettuce, on the counter top, with a four-hour-time label. Discard any unserved portion of lettuce at the end of four hours. **Corrected On-Site**
- 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. Provided copy of the "Big Five" handout.
- 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. Label the open package of processed ham with the date it is originally opened.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside surfaces of the refrigerator and freezer.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provide a written policy to cover holding cut lettuce, on the counter top, at room temperature.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label the repackaged, refrigerated foods with the dates they are originally repackaged.
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Clean the floor beneath the cook-line equipment.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Remove the standing water from the bottom of the reach-in refrigerator.
- Basic - Floor area(s) covered with standing water. Mop standing water from the floor in front of the refrigerator. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood and hood filters.
- Basic - Plumbing system in disrepair. Repair the leaking faucet at the three-compartment sink.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when handling bread and chopping vegetables, **Corrected On-Site**
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/24/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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11/30/2012 | Routine - Food | Call Back - Complied |
- 1. Observed expired Food Manager Certification. Call 866 372 7233 to schedule a Food Manager Certification renewal exam.
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11/1/2012 | Routine - Food | Call Back - Extension given, pending |
- Observed attached equipment soiled with accumulated grease. Clean grease from the hood filters.
- Critical - Observed expired Food Manager Certification. Call 866 372 7233 to schedule a Food Manager Certification renewal exam. This violation must be corrected by : 10/21/2012.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Do not touch sandwich bread or ingredients with bare hands. Wash hand and change gloves every time you prepare a sandwich. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they are originally repackaged. Write the date on the plastic wrap.
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8/21/2012 | Routine - Food | Warning Issued |
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters above the cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook must wash hands ecery time he changes gloves. Corrected On Site.
- Critical - Observed interior of microwave soiled. Clean the food splash from the inside of the microwave oven.
- Observed nonfood-contact equipment in poor repair. Replace the missing door, on the lift-top freezer.
- Observed residue build-up on nonfood-contact surface. Clean the inside surfaces of the mop sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they were originally rewrapped.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the restaurant. Corrected On Site.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated on kitchen floor. Clean the floor beneath the cookline.
- Observed residue build-up on nonfood-contact surface. Clean the backsplash behind the grill.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are originally wrapped.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the refrigerator shelves.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label rewrapped cheese with 7-day-date labels.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
- Observed grease accumulated on kitchen floor. Clean the grease, from the floor, beneath the deep fryef.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Keep rear-exit door closed. Corrected On Site.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave qiping cloths on countertops; store them in sanitizing solution between uses. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. Install a vacuum breaker on the spiggot at the mop sink.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8/6/10.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Outer openings not protected with self-closing doors.
- Lights missing the proper shield, sleeve coatings or covers.
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8/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./product in refrigerator
- Critical. No conspicuously located thermometer in holding unit./reachin coolers
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in refrigerator /
- Critical. Displayed food not properly protected from contamination./ sugar at coffee station /in container without a lid.
- Critical. Observed food stored on floor./ kitchen Corrected On Site.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed nonfood-grade containers used for food storage./ t-shirt grocery bags /freezer
- Critical. Observed soiled reach-in cooler gaskets./ reachin /refrigerator
- Critical. Observed interior of microwave soiled.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
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