- Basic - Bowl or other container with no handle used to dispense food. Ice **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. Under prep table **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Near back door **Warning**
- Basic - Clean equipment stored on floor. Clear pot **Corrected On-Site** **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Rice pot **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Shoes stored under prep table **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Handle on reach in cooler door cooks line **Warning**
- Basic - Floor soiled/has accumulation of soda at bar **Warning**
- Basic - Grease accumulated under cooking equipment. Cooks line **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Sugar, flour, salt **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under HWS under bar **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Single-service articles not stored at least 6 inches above the floor. Hallway **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Silver to go pans **Warning**
- Basic - Soiled reach-in cooler gaskets.pull out drawers **Warning**
- Basic - Stored food not covered in walk-in cooler. Cut lettuce, vegetables, etc **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
- High Priority - Container of medicine improperly stored. Above prep table **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 48°F, peanut sauce 46°F, cooked chicken 46°F, beef stew 46°F, beef stock 46°F, products were cooked at 9:00pm 6/22/14 **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice 48°F, peanut sauce 46°F, cooked chicken 46°F, beef stew 46°F, beef stock 46°F, products were cooked at 9:00pm 6/22/14 **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee washed hands with no soap. Server rinsed hands in three compartment sink. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Batter 79°F, shrimp 50°F, beef 50°F, raw chicken 48°F, shrimp 45°F, **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over rte in reach in cooler **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Next to grill **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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep table **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Rice 48°F, peanut sauce 46°F, cooked chicken 46°F, beef stew 46°F, beef stock 46°F, products were cooked at 9:00pm 6/22/14 **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **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.Rice,peanut sauce, cooked chicken, beef stew,beef stock, various items in walk in cooler **Warning**
|
6/23/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine
- Basic - Case/container/bag of food stored on floor in kitchen. Large pot of sauce **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver pot
- Basic - Dead roaches on premises. Multiple next to grills cook line and though out dry storage and back hallway.
- Basic - Duct tape used to repair nonfood-contact surface. Rice pot
- 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.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food placed in soiled container/equipment. Bulk in in dry storage bins
- Basic - Food stored in a prohibited area. Next to dish machine **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Under sink in employee restroom
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Objectionable odor in establishment. In kitchen
- Basic - Single-service articles not stored inverted or protected from contamination. Cooks line
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cooks line
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar
- Basic - Wall soiled with accumulated Blake mold like substance at bar next to sink.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.egg roll 96°F, operator moved to steamer
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 300ppm **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with sign saying do not use at bar **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At bar **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pull out reach in cooler on cooks line
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
3/26/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Grand Siam Lounge, 2325 Ulmerton Rd #28, Clearwater, FL »