Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Food stored on floor. Potatoes in walk in cooler and boxes of food under dry storage shelves **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination. Catering Pans **Repeat Violation**
Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in cooler floor paint peeling **Repeat Violation**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
High Priority - Employee washed hands with no soap.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. corrective action taken, iced down
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. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled.
11/20/2013
Routine - Food
Inspection Completed - No Further Action
Basic - Case/container/bag of food stored on floor in dry storage area. Case of food on floor under shelf
Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Floors not maintained smooth and durable. Paint peeling walk in cooler floor
Basic - Single-service articles not stored inverted or protected from contamination.
Basic - Utensils in poor condition. Plastic lexan pans
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwich area
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.
Intermediate - Handwash sink not accessible for employee use at all times. Back prep
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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