- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee personal items stored in or above a food preparation area. Phones, coats
- Basic - Employee with no hair restraint while engaging in food preparation. Front counter area
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Oil under 3 compartment sink
- Basic - Mop/service sink in disrepair. Not attached to waste water system
- Basic - Stored food not covered in upright white freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed only
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- 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.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 3 door
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on wall exhaust fan
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up. 3 door reach in
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 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.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Utensils washed and rinsed only
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Observed nonfood-contact equipment in poor repair handle on freezer broken
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs, raw meats over ready to eat
- Observed residue build-up on nonfood-contact surface. Kitchen equipment
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. Bottles
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
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