- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated-food containers (milk) must be marked with 7-day-date labels. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Store utensils in hot water, or in the food container, between uses. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets, of two capfuls bleach per gallon of water, for storage of wiping cloths between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them isanitizer between uses.
- Critical. Observed interior of microwave soiled. Clean the food splash from the inside of the microwave oven.
- Observed single-service articles stored without protection from contamination. Store paper plates, on the food-prep line, inverted, to protect against potential contamination.
- Critical. No handwashing sign provided at a handsink used by food employees. Post "Employees must wash hands" signs in the restrooms. Corrected On Site.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. Aurofry fire-suppression system must be serviced and tagged at least once every six months.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. Fire extinguisher is past due to be serviced and retagged.
- 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. Employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the premises.
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2/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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