- Basic - Bowl or other container with no handle used to dispense food. Inside reach in cooler.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. Storeroom.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Prep room - broken tiles and shelf.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit. Front.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Front.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface.hood filters
- 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.k class
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. expiration 2/1/12 Corrected On Site.confirm # 117052074 ref #72576
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate. For reporting purposes only.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on ICE dispensing nozzles. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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11/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2010 | 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. cheese in walk-in
- Critical. Observed raw animal food stored over ready-to-eat food.eggs in walk-in
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. vinigar
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Observed single-service articles improperly stored.not inverted
- Critical. Observed handwash aids at a non-handwash sink.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- 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 This violation must be corrected by : 9/24/10.
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7/27/2010 | Routine - Food | Warning Issued |
- Critical. Observed unlabeled spray bottle.
- Critical. Current state "Hotel and Restaurant" license not available.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Covered waste receptacle required in women's bathroom.
- Properly store personal articles.....bookbags, clothes, etc. Corrected On Site.
- Critical. Electrical outlet missing cover plate....in office. For reporting purposes only.
- Critical. Electrical outlet missing cover plate....in prep room. For reporting purposes only.
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
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