- Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
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07/02/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed old labels stuck to food containers after cleaning.
- Equipment and utensils not properly air-dried. wet nesting
- Observed single-service articles stored without protection from contamination. not consistent in inverting - Corrected On Site.
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk,cheeses and coldcuts - not consistent
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4/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk,cheeses and coldcuts - not consistent
- Critical. Observed torn packages/bags of food exposing the contents to contamination. sugar
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over cheeses Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. blood dripping on to bottom of coolers
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. on back shelf in kitchen -not consistent
- Critical. Vacuum breaker mising at hose bibb. on wrong side of y-valve
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
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2/8/2010 | Routine - Food | Warning Issued |
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