- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Area under condiments, next to steam table
- Basic - Hole in wall. Under prep table, below slicer
- Basic - Hood soiled with accumulated dust.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. To be changed daily
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Per rinse sink , next to dishmachine
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- Intermediate - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of use
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Hole in wall. Behind prep table (under slicer)
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Shelf in front of steam table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes, raw shell eggs on prep table next to cook line , Time as a public health control implemented
- Intermediate - Handwash sink used for purposes other than handwashing. Soiled utensils in 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. Tuna salad
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair.(cook line reach in cooler)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. (Shelving in kitchen area)
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. (Employee washed hands with gloves on.) **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food.(glass door reach in cooler in kitchen)
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.(employee kept wiping gloved hands with wet wiping cloth)
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - No soap provided at handwash sink.(kitchen )
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.(meatloaf and hash brown potatoes, both left at room temperature to cool, both moved to cooler)
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Cookline make table ambient air at 51°F.
- Basic - Uncovered food in pitchers stored near sink exposed to splash.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on table mounted can opener where wait staff wipes hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods held in cookline cooler. Sausage 46°F, recently cut ham 52°F, batter 54°F. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.front counter area
- Critical - Hand wash sink lacking proper hand drying provisions.missing at. Employee hand sink in kitchen.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging. On oven door and. Utensils in soiled container
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface.on. Stove and grill. Area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cooked potatoes
- Observed single-service articles improperly stored.frill. Tooth picks. On. Cooks line
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12/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. less than 180 degrees note 8/6/12 call back dishwasher not working at all note all items must be sanitized prior to reuse
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8/6/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. in hot water room
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler in kitchen area
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. large reach in cooler in service front area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken soup cooked at 630 am today stored in cooler 74 degrees note item reheated to 165 degrees note temp taken at 900 am Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. less than 180 degrees
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.two grill presses stored on egg storage containers
- Observed clean equipment stored on floor. pots in kitchen area
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. not washing hands when changing gloves Corrected On Site.
- Critical - Observed interior of microwave soiled. old dry food
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter - chicken base stored in large reach in cooler in front service area 48/49 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad and chicken 47/52 degrees stored in deli style cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken and cooked beef and raw hamburger stored in same pan in reach in cooler note items separated Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage hot holding 72 degrees on grill area
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8/2/2012 | Routine - Food | Warning Issued |
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