- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. barewood shelves at front counter,hotwater heater cover
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. mopsink
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen
- Critical. Perimeter walls and roofs do not effectively protect establishment against cross-contamination. bottom of smoker room walls must be sealed
- Observed hole in wall.dining area
- Wall not smooth and easily cleanable. Behind reach-in ,back door and backdoor jam, hotwater heater cover,smoker room walls,door jam
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Portable fire extinguisher with no approved inspection tag. For reporting purposes only.
- 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
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4/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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