- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked throughout the kitchen in reachin coolers.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces with black moldlike substance on handle and scoop.
- Critical. Hand wash sink lacking proper hand drying provisions.Kitchen handwashing sink.
- Observed unnecessary items stored At back side of building.Ladders,boards and asst.debris in street area.
- Observed holes in wall in mens bathroom .
- Observed attached equipment soiled with accumulated dust.Ac vent in dining room.
- Observed ceiling in disrepair.Ladies bathroom.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen area.
- Critical. Observed unlabeled spray bottle.Front counter area.
|
12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- Critical. Drainboards. Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING.
- Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
|
08/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
08/31/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. tuna salad
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, turkey
- Critical. Observed processed ready-to-eat, potentially hazardous food opened,not properly date marked. milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter @ 54 F Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of grease on hood filters.
- Observed build-up of food debris, dust or dirt on storage shelves in kitchen
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Establishment operating without a current Hotel and Restaurant license.license expired 02/01/10
|
4/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
1/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. potato salad.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. half & half, deli meats
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed hand wash sink used for purpose other than washing hands. ice plastic cup in sink.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. hands washed & gloved
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soil residue on storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on hood filters.
- Critical. No handwashing sign provided at a handsink used by food employees in restroom.
- Observed open dumpster lid.
- Critical. Observed toxic spray stored by food.
- Critical. Observed unlabeled toxic spray bottle hanging on dry storage shelf.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
11/3/2009 | Routine - Food | Warning Issued |
| No report available. | 3/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/15/2009 | Routine - Food | Warning Issued |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cafe Bohemia, 937 Central Ave, St Petersburg, FL »