- No Violations Were Observed
|
6/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Draining cooked sausage, cook line, replaced with paper towels **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind prep table, cook line **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef above cooked potatoes , double door cooler **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **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. Cooked black beans **Warning**
- Intermediate - Required employee training expired 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 - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of use **Warning**
|
4/22/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Above reach in cooler next to hand sink. **Repeat Violation**
- Basic - Equipment in poor repair. Cracked glass door to produce reach in cooler.
- Basic - In-use knife/knives stored in crack between equipment and wall. Stored I between wall and shelf at cooks line.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle stored in potatoes.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Servers stations. Sole hand sink for employees is in back. Cook changed gloves with no hand wash in between cracking raw eggs, wiping hands on apron. **Repeat Violation** upon callback inspection 12/20 observed servers fail to wash hands before placing gloves on before handling toast
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
12/20/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler, hot table door covers.
- Basic - Ceiling tile missing. Above reach in cooler next to hand sink. **Repeat Violation**
- Basic - Clean equipment stored on floor. Cutting board stored on floor next to prep table. **Repeat Violation**
- Basic - Equipment in poor repair. Cracked glass door to produce reach in cooler.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use knife/knives stored in crack between equipment and wall. Stored I between wall and shelf at cooks line.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle stored in potatoes.
- Basic - Single-use gloves left on a food-contact surface. Observed employee use gloves and place used gloves on cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Servers stations. Sole hand sink for employees is in back. Cook changed gloves with no hand wash in between cracking raw eggs, wiping hands on apron. **Repeat Violation**
- 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. Observed cook touch RTE toast with bare hands. Placed gloves on but did not was hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter 64°F, iced down.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 89°F cook placed on grill to hot hold to 135°F, grits 126°F water added to hot table and grits reheated.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
12/19/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top cooks line
- Basic - Ceiling tile missing.Next to hand washing sink
- Basic - Clean equipment stored on floor. Cutting boards
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment in poor repair. Glass door to produce cooler in dry storage cracked
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line microwave
- Basic - Leaking pipe at plumbing fixture. Under handwash sink
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Cooks line shelf.
- Basic - Soiled reach-in cooler gaskets. Cooks line reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered from back door to cooks line failed to wash hands
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook changed gloves in-between touching raw eggs
- High Priority - Presence of insects, rodents, or other pests. Ants by back door I dry storage
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler cooks line Raw Beef over ready to eat chicken, pickles, sauce, reach in cooler next to hand wash sink raw chicken over raw fish
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple reach in coolers throughout kitchen and dry storage
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles 37°F, **Repeat Violation**
|
10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.( mop sink)
- Basic - Floor area(s) covered with standing water.( kitchen)
- Basic - Gaskets/seals on holding unit in poor repair.( upright)
- Basic - Objectionable odor in establishment.( handwash sink area)
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.( front counter)( will use time as public health control)
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.( sausage) **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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 and the time removed from temperature control cannot be determined. See stop sale. ( no time on shell eggs)
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.( chlorine) **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( meatloaf)
- Intermediate - Spray bottle containing toxic substance not labeled.( water on cookline) **Corrected On-Site**
|
4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Busy Bee Snack Shop, 7345 49 St N, Pinellas Park, FL »