Critical. Observed food being cooled by nonapproved method.[covered before reaching 41 degrees]
Critical. Observed hand wash sink used for purpose other than washing hands.[at bar crumbs of nuts and fruit in sink]
Observed nonfood-contact equipment in poor repair[freezer in storage ]
Wet wiping cloth not stored in sanitizing solution between uses.
Plumbing system in disrepair.[employee restroom out of order]
Critical. Handwash sink not accessible for employee use at all times.[blocked by bottles at bar]
Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
Critical. No handwashing sign provided at a handsink used by food employees.[both sinks at bar][at any handsink ]
Critical. Hand wash sink lacking proper hand drying provisions.[waitstaff station]
Critical. Hand wash sink lacking proper hand drying provisions.[on cookline ]
Critical. Handwashing cleanser lacking at handwashing lavatory.[on cookline ] Corrected On Site.
12/03/2010
Complaint Full
Inspection Completed - No Further Action
Critical. Required consumer advisory for raw/undercooked animal food not provided.[need to add to menu]
Observed gaskets/seals on cold holding unit in poor repair.
Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Critical. Vacuum breaker mising at hose bibb.
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
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