Macy's Call Center Cafe, 13141 34 St N, Clearwater, FL - Restaurant inspection findings and violations

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Business Info

Name: MACY'S CALL CENTER CAFE
Type: Permanent Food Service
Address: 13141 34 St N, Clearwater, FL 33762
License #: 6216666
Total inspections: 11
Last inspection: 5/20/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Ice buildup in reach-in freezer. Cooks line **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
  • High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
5/20/2014Routine - FoodCall Back - Complied
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Above three compartment sink **Corrected On-Site** **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
  • Basic - Food storage container/container lid cracked or broken. Storage containers. **Warning**
  • Basic - Ice buildup in reach-in freezer. Cooks line **Warning**
  • Basic - Old labels stuck to food containers after cleaning. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chopped clams **Corrected On-Site** **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.chopped clams **Corrected On-Site** **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. **Corrected On-Site** **Warning**
  • Basic - Silverware/utensils stored upright with the food-contact surface up. Knifes. **Warning**
  • High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 71°F, moved to reach in cooler. **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
  • High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
  • Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation** **Warning**
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Pasta 51°F, **Warning**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Pasta 51°F, **Warning**
  • Intermediate - Proof of required state approved employee training not available 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta made Saturday. **Warning**
3/17/2014Routine - FoodWarning Issued
  • Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
  • Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can
12/3/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/25/2013Routine - FoodAdmin. Complaint Callback Not Complied
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.(water bottle on slicer)
  • Basic - Employee personal items stored in or above a food preparation area.(in back kitchen)
  • Basic - Ice buildup in reach-in freezer.(in kitchen)
  • Basic - Reach-in freezer gasket torn/in disrepair.(kitchen)
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.(sausage patties at 117?f-133?f, reheated) **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(liquid eggs and French toast batter, containing raw eggs in ice bath on cooks line at 44?f-46?f, iced down) **Repeat Violation**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(gravy in reach in cooler) **Corrected On-Site**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Establishment has program but no filled out cards provided)
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
3/25/2013Routine - FoodAdministrative complaint recommended
  • Observed equipment/ utensils in poor repair (cracked and broken food storage containers and lids).
  • Observed torn reach in freezer gaskets (double door reach in freezer in front area).
9/17/2012Routine - FoodCall Back - Complied
  • Critical - No consumer advisory posted on raw or under cooked animals products that are served.
  • Critical - No proof of employee training.
  • Critical - Observed a rusted can of refried beans.COS
  • Observed equipment/ utensils in poor repair (cracked and broken food storage container lids.
  • Critical - Observed potentially hazardous food being delivered at greater than 41 degrees F. Milk at 50 degrees F, salads with ham and chicken, and cooked eggs at 57 degrees F. Operator rejected delivery.
  • Critical - Observed potentially hazardous food cold held at higher than 41 degrees F. (Sour cream, rocaitta chees, and sliced american chees held at 46-48 degrees F. Cheese moved to working cooler, sour cream discarded.
  • Critical - Observed sausage links hot held at less than 135 degrees F. Sausage held at 120 degrees. F.
  • Observed torn reach in freezer gaskets (double door reach in freezer in front area).
  • Observed unwrapped single service utensils presented so not only the handle is touched.
  • Observed utensils stored in standing water that is less than 135 degrees F. (Spoons and other equipment in coffee area)COS
9/13/2012Routine - FoodWarning Issued
  • Critical - Handwash sink not accessible for employee use at all times.(blocked by coffee and tea urns in front area at)
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.(old cardboard used as shelf liner in kitchen area)
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.(cooler under toaster in front area)
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(pre made breakfast areas with eggs, sausage and cheese at 110-117 degrees f, gave time as a public health control worksheet) Corrected On Site.
  • Unwrapped single-service utensils not presented so that only the handles are touched.(near cash register)
2/21/2012Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Critical - Displayed food not properly protected from contamination.(apples in self service area)
  • Critical - No handwashing sign provided at a handsink used by food employees.(kitchen )
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(salads containing potentially hazardous foods received on a shipment from warehouses at 59-61 degrees f)
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(cooked hashbrown patties and french toast sticks at approximately 100 degrees f , sausage links at 110 degrees f ) Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(11 salads with chicken, tuna, cheese, salami received from food delivery at 61 degrees f )
  • Unwrapped single-service utensils not presented so that only the handles are touched.
8/1/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Employees not informed of acceptable sanitary practices.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink. Quaternary Ammonia
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. chili Corrected On Site.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee wa hed hands at three compartment sink
  • Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Observed residue build-up on the #10 can storage rack
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia @ 300ppms @ three compartment sink and sanitizing bucket
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed unlabeled spray bottle.
  • Unwrapped single-service utensils not presented so that only the handles are touched. plastic spoons
  • Critical - Working containers of food removed from original container not identified by common name.
3/24/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed unlabeled spray bottle.
12/28/2010Food-Licensing InspectionInspection Completed - No Further Action

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