- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Purse **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor. Bag of rice
- Basic - Working containers of food removed from original container not identified by common name. Oil bottles
- 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. Raw chicken over beef
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 400 ppm at 3 compartment sink at front counter
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice pork ham, tomatoes,lettuce
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom doors not self-closing.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unfinished drywall in 3 compartment sink area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of ridged single-use container. Glass jars, plastic garlic containers
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Deli meats, cheese
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Zip lock bag **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. Tomatoes, lettuce beef
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Both
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dish area. Bare drywall ceiling
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish and chicken
- Basic - Unnecessary items on the premise. Moped in dining room **Corrected On-Site**
- Basic - Working container of food not labeled in English. Bottles of oil
- High Priority - First aid supplies improperly stored. Next to food and clean utensils
- 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. Milk, ham, tomatoes
- Intermediate - Handwash sink not accessible for employee use at all times. Plastic bag draped over faucet
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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**
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4/22/2013 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. 3 compartment sink area in back.
- Critical - Hand wash sink lacking proper hand drying provisions. Restroom, hand wash sinks in kitchen and 3 compartment sink. **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler, slicer.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food thawed in standing water. Pork **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Shelled eggs / Reach in cooler **Corrected On-Site**
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles.
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12/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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