- No Violations Were Observed
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07/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in dry storage area not covered. Keep bulk-storage-bins covered, in the dry-storage area.
- Basic - Garbage in compactor not covered. Securely bag all garbage, before placing it into the dumpster.
- Basic - Garbage on the ground and/or pad around dumpster. Clean the garbage from the ground around the dumpster.
- Basic - Hole in wall. Rebuild the missing portion, of the exterior wall, behind the hot-water heater. **Warning**
- Basic - Stored food not covered in chest freezer. Keep ice cream covered, in the kitchen-storage freezers.
- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Remind employees to wash hands every time they change gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label the buffet-line salads and fruits with four-hour-time labels. Discard any unserved portions at the end of four hours. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of the "Employee Restriction" handout.
- 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. Provided copy of the "Big Five" handout.
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4/30/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Employee used handwash sink as a dump sink. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Keep Handwash sink clean .
- Basic - Ceiling in disrepair.in kitchen area
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.in kitchen
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Light not functioning.kitchen area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.don't use sink as dump sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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6/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Light not functioning.several places
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Single-service articles not stored inverted or protected from contamination.dessert prep table
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plates
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.soups
- Observed frayed/spliced electrical wires. For reporting purposes only.at first door to entrance to kitchen- frayed wires covered with tin foil. Looked like scorch marks on foil
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.need to install light at food prep table near back wall
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed handwash sink used for purposes other than handwashing.observed cook straining grease from foods into hand sink
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw chicken over cooked foods
- Observed leaking pipe at plumbing fixture.need to fix drain pipe on three compartment sink
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milks,creams
- Observed wall soiled with accumulated food debris.observed several walls with food splatter
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.dishes made and held over need to be date marked **Admin Complaint**
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Equipment and utensils not properly air-dried.
- Floors not constructed easily cleanable. floor tiles missing - Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. utensils ,strainer Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.potatoe salads in walkin coolers - Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.insecticide on prep table - Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/14/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
- Equipment or utensils not designed or constructed in a durable manner. don't use cloths underside of cutting boards
- Floors not maintained smooth and durable. several tiles missing in dishmachine area
- Critical - Handwash sink not accessible for employee use at all times. sink was blocked with strainer
- Critical - Observed encrusted material on can opener.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed floor area(s) covered with standing water.need to keep water mopped up
- Critical - Observed food stored on floor. keep all foods off floor -Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.melons on buffet
- Critical - Observed soil residue in storage containers. flour container need cleaning-residue
- Critical - Observed toxic item stored in food preparation area. perfume on shelf over prep table -dessert area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cookline
- Observed attached equipment soiled with accumulated grease. need to clean grease from equipment on cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. clean glass doors on reachin coolers
- Critical - Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint.cookline
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor.walkin freezer
- Observed grease accumulated under cooking equipment.clean grease from under equipment
- Critical - Observed handwash sink used for purposes other than handwashing. using as dump sink-causing it to be stopped up
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.wings Corrected On Site.
- Observed wall soiled with accumulated food debris. cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door needs to have new door sweep
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet nesting
- Food-contact surface not smooth and easily cleanable. broken lexan pans
- Critical - Hand wash sink lacking proper hand drying provisions. two sinks
- Critical - Handwash sink not accessible for employee use at all times. blocked with cloths ,utensils
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Light not functioning. several lights
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several places- Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. underside of cutting board
- Critical - Observed dented/rusted cans.
- Critical - Observed food stored on floor.flours Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed residue build-up on nonfood-contact surface. equipment in kitchen
- Critical - Observed roach activity as evidenced by live roachesfound three live roaches
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. medicine
- Critical - Observed uncovered food in holding unit/dry storage area. flours Corrected On Site.
- Observed wall soiled with accumulated dust.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. need new door sweep
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued due to adulteration of food product. soiled
- Wet wiping cloth not stored in sanitizing solution between uses. several places
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Violation: 53B-08-1 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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4/20/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. blocked with scubbing pads,utensils
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.told operator to get more than one food manager trained
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated grease.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. food prep areas need cleaning
- Observed build-up of grease on nonfood-contact surface. on cooking equipment
- Critical - Observed cloth used as a food-contact surface. underside of cutting boards
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed energy drink stored in ice used for drinks.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed roach activity as evidenced by live roaches found one live roach noted
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/15/2011 | Routine - Food | Warning Issued |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. several light sheilds are missing
- Violation: 38-10-1 Light not functioning. light out over three comp sink and in kitchen areas
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10/25/2010 | 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. all cheeses ,meats need to be date marked
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all heldover foods need to be 7-day date labeled
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water. sausage ,fish
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. too much clutter under food prep table
- Critical. Observed torn packages/bags of food exposing the contents to contamination. all foods need to be protected from contamination -put in container or fold down torn bag
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor. flours ,seasoning ,breading for chicken
- Critical. Observed food stored on floor. eggs,meats,lettuce , vegatables in walkin coolers and freezer
- Critical. Observed uncovered food in holding unit/dry storage area. food in walkin coolers
- Critical. Observed cloth used as a food-contact surface. undercutting board
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar container
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in flours
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. in several foods in walkin coolers potatoe salad,jello,coleslaw
- Critical. Observed employee eating while preparing food. employee eating sausage in
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine quaternary ammonium sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. serveral gasket need to be cleaned of black substance
- Critical. Observed soil residue in storage containers. food storage container need cleaning
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on underside of soda machine
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves in kitchen prep areas need to be cleaned and strighteno
- Equipment and utensils not properly air-dried.wet nesting
- Observed single-service items stored on floor. box of straws in floor in dry storage areas
- Observed leaking pipe at plumbing fixture. at hand sink valves
- Critical. Vacuum breaker mising at hose bibb. need backflow devices on mop sink and other hose bibbs
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen areas
- Critical. Hand wash sink lacking proper hand drying provisions. cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen areas
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor need to be able to seal
- Floors not maintained smooth and durable. broken tiles
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall. in back room with hotwater heater
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. on cookline
- Observed attached equipment soiled with accumulated food debris. stove, ovens ,fryer
- Lights missing the proper shield, sleeve coatings or covers. several light sheilds are missing
- Light not functioning. light out over three comp sink and in kitchen areas
- Employee lockers improperly located. a lot of personal items stored on shelves of food prep table
- Wet mop not hung to dry.
- Observed unnecessary items on the premise. need to clean all the cluttered areas in kitchen ,dry storage
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. using it to power soda machine
- Critical. Hotel and Restaurant license not properly displayed.
- 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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8/12/2010 | Routine - Food | Warning Issued |
- 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. The labels are intended to indicate by when to serve, or to discard the food item.
- Critical. Observed packaged food not labeled as specified by law. Bulk-food-storage containers must be labelled with the common names of their contents.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Transfer sugar, from its torn bag, to a clean, covered container. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep tea urns covered.
- Observed a nonfood-grade basting brush used in food. Do not use metal-banded-paint brushes for basting; provide plastic-banded brushes.
- Observed build-up of dirt on nonfood-contact surface. Clean and sanitize the baby-changing table daily.
- Observed non-bagged garbage in dumpster. Securely bag all garbage, before placing it into the dumpster.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Floors not maintained smooth and durable. Repair and seal the bare cement floor in the dishwashing area.
- Ceiling tile missing. Replace the ceiling tile in the dishwashing area.
- Observed unnecessary items on the premise. Remove the inoperable, unused equipment from the premises.
- Critical. Observed obstructed exit hallway egress. For reporting purposes only. Do not store anything in the fire-exit hallway from the dining room. Corrected On Site.
- Critical. No Certified Food Manager for establishment. Obtain Food Manager Certification by 6/20/2010. Call 866 372 7233 to schedule an exam.
- 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. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
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4/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Plant City Hometown Buffet, 1914 James Redman Parkway, Plant City, FL »